Pamela’s Double Chocolate Red Velvet Muffins

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.

pamela's red velvet muffin



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