Comments on: Red velvet coconut muffins

By: Rose @ The BMK

Rose @ The BMK — Fri, 16 Sep 2011 16:53:42 +0000

Whoa! Just clicked this link from today’ post – YUM! Roasted beets are my fave? Never thought about muffins!

By: Cameron

Cameron — Wed, 10 Mar 2010 19:30:04 +0000

Thanks for sharing this recipe Michelle! I tried it minus the coconut since my bf doesn’t eat and but they were still great! I must admit I added a few chocolate chips too They turned out super moist and you couldn’t taste the beet at all!

By: Karen@Cook4Seasons

Karen@Cook4Seasons — Wed, 10 Mar 2010 17:25:22 +0000

Made these over the weekend, and I’m savoring every last morsel. They are the best muffins E.V.E.R. I actually topped them with a coconut frosting, if you can imagine them becoming even MORE decadent.

Here’s the link to my flourless chocolate beet cake http://cook4seasons.com/archives/chocolate-beet-cake

By: eatingRD

eatingRD — Tue, 09 Mar 2010 15:58:43 +0000

mmm looks like a great time! Those muffins sound really good too. I’ve made beet cakes before and I love how it gives such a vibrant color, moisture and slightly sweet flavor

By: Michelle’s Red Velvet Coconut Muffins « feedyourroots

Michelle’s Red Velvet Coconut Muffins « feedyourroots — Sat, 06 Mar 2010 18:02:27 +0000

[...] so after a few hours of studying I took a break to do a little web surfing and stumbled across her Red Velvet Coconut Muffins. Holy moly did they look good! I happened to have all of the ingredients already in my kitchen, and [...]

By: Lauren

Lauren — Thu, 25 Feb 2010 21:53:38 +0000

This recipe looks freakin’ amazing! Can’t wait to try it.

By: Michelle

Michelle — Thu, 25 Feb 2010 21:35:07 +0000

@Sarah – You were? Oh wow, we must meet in Miami!

@Erica – Thanks! Yup, they’re delicious, especially reheated in the toaster oven. MMMMmmmm

@Heidi – Let me know if you try ‘em!

@Karen – I know you have a chocolate/beet recipe too. Such a great combo!

@Lori – Ah! Then you must try them! Cooking new vegetables is so empowering, I find.

@Dia – You’re right, gluten sensitivity is so common these days. It’s not my niche, but I am very happy to hear how you convert recipes and if these beet beauties hold up!

@Diane – Thanks girl! Lemme know how you gluten-free-ify them

@Niki – I think traditionally beet juice was used for the color anyway, but why not the whole darn thing?

@sophia – Nope, but I have made millet croquettes with a beet/horseradish dressing. MMmmmmm

By: sophia

sophia — Thu, 25 Feb 2010 02:59:16 +0000

I love that this has natural coloring from beets…I’ve always been kind of freaked out by the amount of food coloring red velvet has!
Have you ever heard of beet and cashew croquettes?

By: Niki @ Spilled Ingredients

Niki @ Spilled Ingredients — Thu, 25 Feb 2010 01:21:02 +0000

I love the natural spin on red velvet, I’ve been trying to come up with an alternative – this is great!

By: Diane Sanfilippo

Diane Sanfilippo — Wed, 24 Feb 2010 22:28:48 +0000

These look SO beautiful! I’m going to get inspired by this and try to make a gluten-free recipe that just uses coconut and almond flours…probably a bunch more eggs as well.

Thanks for continuing to be an inspiration

Diane Sanfilippo
Owner, Balanced Bites Holistic Nutrition & Wellness
C.H.E.K. Holistic Lifestyle Coach
Holistic Nutrition Educator student @ Bauman College, Berkeley, CA

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