This Recipe was made with

Gingersnap Gingersnap


  • 1 1/2 cup roasted beets, shredded
  • 1/2 cup coconut oil
  • 2 eggs or egg substitute
  • 1/4 cup honey
  • 1/4 cup pistachios, ground
  • 1/2 tsp. all purpose flour
  • 1/2 cup cocoa powder
  • 3/4 cup Archway Ginger Snaps, very finely chopped to a ground consistency
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda Toppings
  • Greek plain yogurt (I use Fage for its thickness) or dairy-free alternative
  • Coconut flakes
  • Additional pistachios, ground


  1. Preheat oven to 350ºF. Shred beets in a food processor.
  2. In a large bowl, combine all wet ingredients.
  3. In a separate large bowl, combine all dry ingredients. Slowly add wet mixture to dry mixture; mix well.
  4. Transfer batter into muffin tins; fill to the top.
  5. Bake for 35-40 minutes.
  6. Cool on baking racks.
  7. When muffins are at room temperature and ready to serve, top each muffin with a dollop of Greek yogurt and a sprinkle of coconut and pistachios. Enjoy!