• 1 – 17.6 oz packet of cooked beets (Gefen) or other brand, or equivalent weight of cooked fresh beets
  • 12 pitted Medjool dates or Deglet Noor (which are smaller, so use 1 or 2 more)
  • 2 large ripe bananas--do not use frozen bananas, they will not work for this recipe
  • 1/2 teaspoon vanilla powder, or 1 teaspoon vanilla extract
  • 1 teaspoon baking powder, preferably Hain Featherweight sodium free baking
  • powder
  • 1 1/2 cups old fashioned oats (I used organic, gluten free, Dr. W. used thick cut)
  • 1/2 cup raw cocoa, cocoa, or Wondercocoa*
  • Optional—1/4-1/2 cup unsweetened plant milk to achieve batter consistency.

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:

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.