1cuppeeledfinely grated beets (from 2 medium cooked or steamed beets)
1cupsspelt flourall-purpose flour or whole wheat flour will work
1teaspoonbaking powder
3/4teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonallspice
1cupfresh or frozen raspberrieslightly crushed
Instructions
Preheat oven to 350 degrees F. Prepare muffin baking pan with muffin tins or coat pan with an all-natural cooking spray.
In a large bowl, whisk together oil, honey, eggs, lemon zest, and vanilla until well blended. Then stir in grated beets.
In a medium bowl, combine flour, baking powder, baking soda, salt, and allspice; then add to the beet mixture, combining well. Fold in the raspberries.
Divide the mixture among the muffin tins and bake for about 15-25 minutes. Cool 10 minutes.
Muffins can be left out on the countertop for 2 days, but any longer than that, store in the fridge.
Notes
Serve with Greek yogurt, fresh raspberries, and/or nutbutter