Apple Beet Pecan Muffins

Since I was introduced to beets, I’ve been all over them. I feel that naturally, they taste a little too “earthy”. But, when added to the right combination, they are really awesome! Plus, it looks like innards and blood when you cook with them, which of course I think is just fun. This was my first attempt at baking with them.

With staying home, in essentially COVID Quarantine, I noticed that my appetite for breakfast was not quite as big as usual. With getting the chance to sleep-in and not having to spend the extra time and energy getting myself together and commuting to work, I think my body just didn’t need as much in the mornings now. So, I was presented with the idea of making breakfast breads with vegetables. I made a Zucchini bread once, years ago, and it came out SUPER…uhhh soft…more like mushy. I’ve learned since then, how much moisture is in many veggies and how it’s a good idea to “drain” them before use.

Anyway, this breakfast bread idea went off without a hitch! I got so excited by that success, that I decided to expand into muffins. I’ve been dabbling with recipes. I knew I had to find something with my beloved beets, and here we are.

This website opened my eyes to a world of beets! Justbeetit.com has so many kinds of beet recipes, sweet and savory. You can find the recipe for these awesome muffins at JustBeetIt.com

Modifications:

• Used Pecans, instead of Walnuts
• Upped the Almond Flour to a full cup, while reducing the All Purpose Flour. So, I used 1 cup GF All Purpose Flour and 1 cup of Almond Flour