Pretty in Pink: Coconut Flour Strawberry Muffins

I hope these pretty pink muffins gain as much attention as the horrible pink drink that debuted this week aka "The Unicorn Frappuccino" from Starbucks. Not to say I am against having treats, but this wouldn't be my treat of choice. It won't kill you though, so don't fret if FoodBabe made you think you were going to. But couldn't we have stopped at Unicorn toast? If you like pink food and aren't looking to have 59 grams of sugar in one sitting (i.e. refer back to Unicorn Frapp nutrition facts), you came to the right place! These babies are naturally pink with the help of some beautiful beet and yogurt puree. These muffins can also be made totally allergy friendly which is a huge plus for all my dairy free, gluten free, paleo, vegetarian, and etc. peeps! 

Some of you may have noticed that I like to use coconut flour in a lot of my Macrobalanced recipes and you may be wondering why? First, coconut flour is not your typical "flour". There are no grains involved and it is simply just dried, and ground coconut meat. Not only is this flour perfect for those who cannot tolerate gluten, but it is just an overall great flour for those wanting to regulate blood sugar, who are diabetic, or just want an overall healthy snack. Coconut flour is high in fiber, protein, and healthy fats. Just 1/4 cup serving of coconut flour contains 120 calories, 4 grams of fat, 4 grams of protein, and 10 grams of fiber! Coconut flour does draw in a lot of moisture so it is super important to make sure you measure this out correctly. Too much flour and not enough liquid will result in a pretty dry and nasty muffin. 

To make the beet puree for coloring, I simply steamed 1 large beet until soft and pureed it with 1/2 cup Nancy's Whole Milk Vanilla Yogurt (can swap in coconut yogurt) and 1/4 cup water. I used about 1/4 cup for this recipe, and I suggest using the left over for a smoothie

recipe (serves 12) 


-1 cup strawberries, chopped 

-1/2 cup avocado oil

-1/2 cup coconut flour

-2/3 cup coconut sugar

-1/2 tsp. salt 

-2 tsp. vanilla extract 

-5 eggs, cracked and whisked 

-2 Tbsp. almond milk, unsweetened vanilla

-1/4 cup beet puree (*see notes above on how to make)

-1 tsp. baking powder

-Optional: 1 Tbsp. organic local honey or organic maple syrup 

-1 Tbsp. of cashew or nut butter 


-Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin with some butter or coconut oil or add muffin cups to the muffin tin. 

-In a large bowl, whisk the dry ingredients together (coconut flour, salt, and baking powder). 

-In a small bowl, whisk the coconut sugar with 5 eggs and the vanilla extract. Once whisked, stir in the beet puree. 

-Slowly add in the wet ingredients into the dry ingredients and fold gently. Once combined, add in the strawberries and optional syrup. 

-Pour muffin batter into the muffin cups and bake for 35 minutes. 

-Let cool before eating (around ten minutes). 

Nutrition Facts: (per muffin) 102 calories, 16 grams carb (4 grams fiber), 4 grams protein, and 3 grams fat.