Pamela’s Double Chocolate Red Velvet Muffins
1 C Pamela’s Grain & Gluten Free Nut Flour Blend
1 C Pamela’s Baking and Pancake Mix
1/2 C coconut flour
1/2 C Raw Cacao
1/2 Tbl Baking powder
1/2 tsp. Celtic sea salt
1/2 C coconut sugar
1/2 C brown sugar
2 large eggs
2/3 C coconut oil (or 1/3 coconut and 1/3 C butter alternative)
2 tsp. vanilla extract
1 C cooked beets, mashed
1/4 C + 2 Tbl. chocolate hazelnut milk
1 C+ chocolate morsels
Coconut oil or spray
Pre-heat oven to 350 degrees.
Grease a muffin tin with coconut oil or spray. Set aside.
Using a hand or stand mixer, cream oils and sugars.
Add eggs and vanilla.
In a medium bowl, mix all the dry ingredients together.
Add 1 C of the flour mixture and mashed beets.
Then begin alternating flour and hazelnut milk.
Once all the flour and milk have been incorporated, stop stirring.
Fill muffin tin 3/4 full.
Bake 11-15 minutes. Check to see if muffins are done using a long toothpick.
Once done, let cool for 10 minutes before removing from muffin tins.
Sprinkle with powdered sugar.
Makes 12-16 muffins.