Lemon Beetroot Muffin

Lemon Beetroot Muffin


  • 3 tbsp almond flour
  • 1 tbsp. coconut flour
  • 1 tbsp tapioca flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. monk fruit sweetener
  • 1/2 tsp. beetroot powder
  • 1/8 tsp. salt
  • 1 egg
  • 3 tbsp. almond milk
  • 1/2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1/2 tsp. vanilla extract


  1.  Combine the almond flour, coconut flour, tapioca flour, beetroot powder, baking powder, monk fruit sweetener, and salt in a small microwave-safe dish.
  2. Add in the egg, almond milk, vanilla, lemon juice, and lemon zest.
  3. Stir until a well-combined, smooth batter forms. Microwave for 90 seconds, a toothpick should come out clean from the center.

Recipe and photo contributed by @wholesomely_hannah

Ellie's Best

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