Popular Conditions & Diets
Ingredients
13
Time
30m
Serves
12
Recipe by Megan Horsley
Ingredients
13
Time
30m
Serves
12
Dessert
Gluten-Free
High Protein
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
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
0m
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 Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
