Popular Conditions & Diets
Ingredients
13
Time
30m
Serves
12
Recipe by Megan Horsley
Ingredients
13
Time
30m
Serves
12
220 g
Beet
peeled and shredded
1 tbsp
Apple Cider Vinegar
1/2 cup
Avocado Oil
2
Large Eggs
2 Tbsp
Coconut Yogurt
1 cup
Coconut Sugar
Dessert
Gluten-Free
High Protein
2 tsp
Vanilla Extract
1/4 cup
Cacao Powder
2 1/2 cups
Almond Flour
2 tsp
Baking Powder
1 tsp
Baking Soda
1/2 tsp
Himalayan Salt
1 1/2 cups
Cashew Cream Cheese Frosting (linked below)
Cashew "Cream Cheese" Frosting
1
PREHEAT: oven to 350F. Line a muffin molds with papers.
2
PROCESS: the shredded beet, apple cider vinegar, avocado oil, eggs, yogurt, sugar and vanilla extract in a food processor until smooth.
3
WHISK: the cacao powder, almond flour, baking powder, baking soda and salt in a large bowl. Add the beet mixture and whisk until well combined.
4
DIVIDE: the batter evenly in the muffin mold and bake for 25-30 minutes.
5
COOL: the cupcakes fully before frosting with the cashew cream cheese frosting.
6
Substitutions: To make the cupcakes vegan, use 2 flax eggs instead of regular eggs.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
