Red velvet coconut muffins

February 22, 2010


Beets were on sale last week, sending me into a tailspin of ideas. Beet burgers? Beet soup? Beet and millet croquettes? I roasted and peeled those bargain beets and stuck ’em in the fridge while waiting for inspiration to strike.

Over the weekend I was down in New York for an Immersion conference with the Institute for Integrative Nutrition. That probably sounds like a bunch of gobbledygook – let me explain. After becoming certified through IIN, there is a second year of school called Immersion. As Immersionists, we have ongoing support and educational opportunities particularly in the areas of business and marketing. Here’s a photo from the theatre we met in over the weekend:


On Saturday morning I had a chance to get up on stage and lead everyone through a stretch break, which was pretty fun. Most of my yoga classes don’t have hundreds of people in them! In addition to the conferences, we each have a group of 1st year students to mentor throughout the year. This weekend I got to meet my group for lunch at the Greek Kitchen on 10th Ave – and at the last moment remembered to snap a picture!


Anyway, after a weekend of schlepping from Boston to New York we were finally on our way home yesterday and I spent the ride alternating between dozing off and browsing my favorite iPhone apps for recipes – Whole Foods and Epicurious. Between the two I came up with some meal ideas for this week AND found inspiration for my beets.

Red Velvet Coconut Muffins
These are dense and moist muffins I am enjoying for breakfast, snacks and dessert. This recipe makes 10 regular sized muffins, not those gigantic monster muffins. I used a silicone muffin “tin” which doesn’t need to be greased, but if you are using a metal tin you probably want to oil or grease each cup.
1 cup roasted beets, shredded (about 3 beets)
1/2 cup coconut oil
2 eggs
1/4 cup pure maple syrup
1/2 tsp. vanilla
1 cup whole wheat flour
1/2 cup cocoa powder
1 cup dried, unsweetened coconut (plus more for topping)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350F. In food processor or with a grater, shred beets. Combine with all wet ingredients in a medium sized bowl. In a large bowl, combine all dry ingredients. Add wet mixture and blend. Spoon batter into muffin tin and fill each cup to the top or even overfilling a bit. Sprinkle with more dried coconut if you wish. Bake for 30-40 minutes.

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