These muffins are nutritious, dense, moist, flavorful, and reminiscent of Red Velvet Cake.
Recipe by Dr. Carol Wroblewski on Chef AJ Live ‘100 Pounds Lost Without Bariatric Surgery’, the link: https://youtu.be/qyrISjHJxSI
If using packaged beets, place the beets and juice from pack into a food processor. Break down the beets into smaller pieces. Add dates and banana and process to break up dates. Blend the dry ingredients in a small bowl and add to the wet ingredients in the processor. Blend to mix well.
Portion into silicone or muffin cups. This recipe makes 12-15 muffins depending on the size of the muffin container.
Bake at 350 F for 22-25 minutes, or until toothpick comes out clean.
Let the muffins cool, then remove from pan and fully cool before storing.