Healthy Red Velvet Muffins-Forget Red Dye #5! Use roasted beets and Berry Greek Yogurt for a natural red hue in these secretly healthy muffins.
Healthy Red Velvet Muffins


Healthy Red Velvet Muffins

Red Velvet Cake is one of Julian’s favorite desserts. I love it too, I just don’t eat it anymore. My Grandma, Rest in Peace Grandma, I love you! used to make this for my birthday and pretty much every Sunday for an after-church treat.

Healthy Red Velvet Muffins

It was many years before I realized Red Velvet Cake is really just vanilla cake dyed Red and smothered in Cream Cheese frosting. Now when I think about it, YUCK!

I have cut out all unnatural food dyes from our diet. I won’t even buy treats for Koby if they contain some kind of Dye. (And I make my own Dog Treats😉

For these muffins, I roasted Organic Beets and used that as my base. I added creamy Berry Greek Yogurt to Organic Gluten Free Flour for a healthier version of my favorite childhood treat.

Healthy Red Velvet Muffins

When you roast beets in olive oil, they become as sweet as candy. To make them, just cut beets into bite size pieces, toss with salt and olive oil and roast for about 45 minutes in a 400 degree oven.

Yes, I snacked on these as I was baking. They are so good! I had leftovers, so I used some for a soon-to-be posted recipe and threw the rest into my salad.

In case you didn’t know, Beets are good for Heart, Liver and Eye Health. They are also a perfect food for athletes, as they boost energy levels. You can read more about Beets here.

Healthy Red Velvet Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 24 mini muffins

Healthy Red Velvet Muffins


  • 2 C Organic Gluten Free Flour
  • 1 C Beets*
  • 1/2 C Sugar
  • 1tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 TBSP Cocoa Powder
  • 5 oz Berry Flavored Greek Yogurt
  • 1/4 C Coconut Oil
  • 1/2 C Coconut Milk


  1. Preheat the oven to 375
  2. Blend the yogurt, beets, oil and milk in a blender or food processor
  3. Mix the dry ingredients
  4. Fold the wet ingredients into the dry ingredients
  5. Spoon into a well oiled mini muffin tin.
  6. Bake for 18 minutes or until a toothpick inserted in comes out clean.

*You can sub canned beets, but I prefer to roast my own.

“Everything in the universe has a rhythm, everything dances. ”

Maya Angelou


Keep Well!