Coconut Beetroot Muffin Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. If using fresh beetroot, roast or boil until tender (about 25–35 minutes roast at 400°F or 20–30 minutes simmer), let cool, then peel and grate. If using pre-cooked, simply grate or finely chop.

Measure and set aside all dry and wet ingredients so assembly goes quickly.

In a large bowl whisk together all-purpose flour, organic coconut sugar, baking powder, baking soda, sea salt, and ground cinnamon until evenly combined. Stir in the shredded unsweetened coconut and chopped nuts (if using) so they are evenly distributed in the dry mix.

In a separate medium bowl whisk the eggs until blended. Add the yogurt, melted coconut oil, vanilla extract and lemon zest. Mix until smooth. Fold in the grated beetroot until evenly incorporated; the mixture will be moist and pink.

Make a well in the center of the dry ingredients and pour in the wet beetroot mixture. Using a rubber spatula or wooden spoon, fold gently just until combined — do not overmix. The batter should be thick but scoopable. If too stiff, add 1–2 tbs yogurt or milk to loosen.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle a little extra shredded coconut or a pinch of chopped nuts on top of each muffin for texture.

Bake in the preheated oven for 18–22 minutes, or until the tops are slightly springy and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Rotate the tin halfway through baking for even color.

Remove the muffins from the oven and allow them to cool in the tin for 5–7 minutes. Transfer to a wire rack to cool completely. If using powdered coconut sugar for topping, dust lightly once muffins are cool to the touch.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. They also freeze well: wrap individually and freeze up to 2 months.