Ginger Beet Muffins with Honey Cashew Frosting

Ginger Beet Muffins with Honey Cashew Frosting

This post is sponsored by Bob's Red Mill. All opinions are my own. If you're a fan of carrot cake I think you'll be equally (if not more) in love with these ginger beet muffins. I've always been a fan of the warming spices and hearty ingredients that make carrot cake so damn good. Instead of going the traditional route here, I decided to switch things up with ingredients that we have at the farm (more beets than carrots these days). I decided to make these muffins gluten free with delicious almond flour (I love the flavor and texture the almond flour has here), plenty of shredded coconut and of course, all the traditional spices that make the old classic muffin so good. The beets add a wonderful sweet and earthy flavor that makes these muffins stand out. Not only are they beautiful, but everything comes together in a unique way to make for a delicious treat that is nourishing enough to fuel you up in the morning and tasty enough to treat yourself after dinner. If you're skeptical about the beets, please don't be. They don't overpower and their subtle flavor is what makes these muffins so darn delicious. Trust me here folks! I hope you all give these muffins a whirl. Pour a cup of coffee, grab your spatula and get baking! Cheers from Tumbleweed Farm

Ginger Beet Muffins with Honey Cashew Frosting

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Serves: 12 muffins

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of cloves
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup honey
  • 1 tablespoon freshly grated ginger
  • 1 cup shredded beets (peeling the beets is optional) + extra for garnish---see note below on shredding beets
  • 1/2 cup raisins
Honey Cashew Frosting
  • 1 cup raw cashews, soaked in warm water for 30 minutes
  • 2 tablespoons coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/4 cup milk (plant based or dairy is fine here)

Preparation

  1. Preheat the oven to 350F. Lightly grease a standard 12 cup muffin tin and set aside.
  2. In a large bowl combine the almond flour, salt, baking soda, cinnamon, ground ginger, cloves and shredded coconut.
  3. In a separate bowl whisk together the eggs, melted coconut oil, honey and grated ginger. Gently fold in the shredded beets and raisins. Pour the wet ingredients into the bowl with the dry ingredients and mix well.
  4. Divide the batter between the muffin tins and bake in the oven until lightly browned and a toothpick comes out clean when inserted in the center of a muffin. About 18 minutes.
  5. While the muffins bake prepare the frosting. Drain the soaked cashews and place them, along with the rest of the ingredients into a food processor and blend until smooth and creamy, stopping to scrape down the sides of the processor as needed. Taste for seasonings and adjust as needed.
  6. When the muffins have cooled to room temperature frost them. Top each muffin with additional shredded beets and sprinkle with cinnamon.

Notes

*Store muffins in an airtight container at room temperature for 3 days or freeze for up to 3 months *I like to use the grating attachment on my food processor to grate the beets but you can use a box grater to do the same thing

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