In savory applications, I often find I have to add an acidic component to beets to counteract their intense sweetness. If I don’t it often feels as though I’m eating dessert. So, I decided to ride the wave of their natural sweetness and turn them into a sweet treat! These muffins are easy to whip up and taste like a healthy homage to red velvet cake. I find that baking by weight is most accurate with gluten free baking so you’ll see that reflected in the recipe below.