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Secret Sauce Single Serve Red Velvet Cupcake

The secret sauce in this protein packed sweet snack? Beets, baby!
Prep Time15 mins
Cook Time25 mins
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: carb concious, fall, healthy, muffin, protein
Servings: 6 muffins

Ingredients

For the Muffins

  • 1 medium beet, steamed and pureed (~200-250g)
  • 1 large egg
  • 1 tbsp coconut oil, melted (heaping, ~15g)
  • 1/3 cup sprouted gluten-free rolled oats or oat flour (35g)
  • 1 scoop chocolate protein powder (heaping, ~30g; I use Honeybeard - use code FITLICITYFAM at checkout to save!)
  • 4 oz milk of choice (almond, cow, kefir, filmjolk)
  • 1 tbsp cacao powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (more to taste)
  • 1/4 tsp salt

For the Frosting

  • 1-2 tbsp each your favorite cream cheese or cream cheese alternative
  • 1 tbsp each 2% greek yogurt I love Fage!
  • 1/4 tsp each cinnamon
  • 1/4 tsp each nutmeg

Instructions

  • To prepare, preheat your oven to 425 and spray a muffin mold with cooking oil or fill with parchment liners.
  • Meanwhile, in a large bowl, combine the wet ingredients (beet, egg, coconut oil) and mix thoroughly with a spoon.
  • In a separate bowl, add each of the dry ingredients (oats through baking soda) and toss to combine.
  • Transfer the dry mixture into the wet mixture slowly, stirring with a spoon to mix as you go.
  • Add the remaining ingredients and spices, stirring to combine. Don't worry if your batter appears to be runny at this stage, they will bake up into dense decadent muffins.
  • Evenly distribute the batter among (6) muffin molds.
  • Bake for about 25 minutes, or until the tops of the muffins round (they will not fully rise, these have more of a dense cake texture) and a tooth pick pulls out clean.
  • Allow to cool slightly (3-5 minutes, to prevent residual cooking) and remove from the muffin mold.
  • If you're ready to eat, top each muffin with the frosting mixture! If you're saving some for later, store them in an airtight container for up to 6 days.

Notes

When it comes to serving after storing, I love to either microwave (more moist) or air fry (more toasty) the muffin for a rehEAT that comes close to fresh baked before topping with the frosting. Sometimes I even cut the muffin the half, spread the frosting on one side, and make a sweet sammy stack!