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Honey Beet Muffins

Preheat oven to 350. Put cece's beet noodles in the food processor and pulse a few times until the noodles are 1/2 - 1 inches long. Mix the dry ingredients (cassava - baking powder) except for the beets, once combined add in the wet (eggs - almond milk) until an even batter is formed. Then fold in the beets. Batter will turn a beautiful pink. Pour evenly into 12 lined muffin tins (about 1/4 cup pe. . .

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Servings: 12

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1.25 cups cassava flour

1 tsp cinnamon

1 tsp baking powder

pinch of sea salt

optional: collagen peptides (i used four scoops of further food, code start10 to save on their website)

1 10.7 oz package of cece's veggie co beet noodles (could use equivalent amount of beets and chop them same way in the food processor)

4 pasture raised eggs

1/4 cup honey

3 tbsp melted coconut oil (could use ghee or butter)

1 - 2 tbsp almond milk or milk of choice

Preparation

1Preheat oven to 350.

2Put cece's beet noodles in the food processor and pulse a few times until the noodles are 1/2 - 1 inches long.

3Mix the dry ingredients (cassava - baking powder) except for the beets, once combined add in the wet (eggs - almond milk) until an even batter is formed.

4Then fold in the beets. Batter will turn a beautiful pink.

5Pour evenly into 12 lined muffin tins (about 1/4 cup per muffin) I used an ice cream scoop to measure the batter.

6Bake for 20-22 minutes until a toothpick comes out clean. Store in the fridge for 6-7 days or freeze for a few months.

Reviews: 0

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