Red Velvet Muffins (No Food Dye)

5 from 2 votes

These Red Velvet Muffins are a healthier version of a classic, made without food dye and instead colored naturally with beetroot powder. They are incredibly fluffy and moist with a hint of chocolate and that indescribable Red Velvet flavor! These simple muffins can easily be made gluten free, dairy free and refined sugar free, so everyone can enjoy them.

Servings muffins

Prep Time 10

Cook Time 20

Total Time 30

Equipment

2 large bowls
whisk
spatula
Muffin Tin with liners

Ingredients

Dry Ingredients:

2 cups AP flour or gluten free 1-to-1 flour (240g)*
¾ cup cane sugar or coconut sugar (150g)**
¼ cup beetroot powder (38g)***
3 tbsp natural cocoa powder (not dutch processed, 14g)
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt

Wet Ingredients:

2 large eggs
½ cup avocado oil or other neutral oil
1 cup milk (cow's milk or dairy-free)
1.5 tbsp white vinegar or ACV or lemon juice
1 tsp vanilla extract

Optional:

1 cup white chocolate chips ****

Instructions

Preheat your oven to 350F and add liners to each cavity of your muffin tin.
Add the vinegar to the milk, stir, and let it sit for at least 5 minutes. You will notice it begin to curdle - this is a good sign! We're trying to mimic buttermilk.
1 cup milk, 1.5 tbsp white vinegar
In a large bowl, whisk together the dry ingredients.
2 cups AP flour or gluten free 1-to-1 flour, ¾ cup cane sugar, ¼ cup beetroot powder, 3 tbsp natural cocoa powder, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
In another large bowl, whisk together the wet ingredients until smooth.
2 large eggs, ½ cup avocado oil, 1 cup milk, 1.5 tbsp white vinegar, 1 tsp vanilla extract
Add the wet ingredients to the dry ingredients and stir with a spatula until just incorporated. A little bit of flour should still be visible at this point.
If using, add in the white chocolate chips and stir until no more flour is visible. Don't overmix!
1 cup white chocolate chips
Pour or scoop out batter into the prepared muffin tin. Each should be filled ¾ of the way. Optionally, top with a few extra white chocolate chips.
Transfer to the oven and bake for 20 minutes, or until a tester comes out clean.
Let cool before removing from the pan. Enjoy!

Notes

GENERAL NOTE: Measuring ingredients with a kitchen scale is recommended for best results. If you use are using cups, make sure to measure with the spoon and level method.

*NOTE: My preferred gluten free flour (and the only one that I've tested this recipe with) is Bob's Red Mill Gluten Free 1-to-1 flour. King Arthur brand is also a good one! Both of these contain xanthan gum which is crucial!

**NOTE: You can definitely use coconut sugar but it will result in a slightly more brown/less red muffin.

***NOTE: Beetroot powder is a substitute for red food dye in this recipe. You may notice the batter has a hint of beet flavor but the finished muffins do NOT. Please be aware that the color will not be as vibrant red as when you use red food coloring. If you don't have beetroot powder on hand, you can try omitting it and reducing the milk to 3/4 cup. Your muffins will be more brown. If you don't mind using red food coloring, you can omit the beetroot powder, reduce the milk to 3/4 cup and add in about 2 tsp of gel or liquid red food coloring.

****NOTE: I've found that a lot of brands of white chocolate chips completely dissolve into the muffins when baking. You may have better luck chopping up a bar of white chocolate into chunks and using that instead.

NUTRITION INFO: The nutrition info listed below is for 1 muffin without white chocolate chips.

Calories: 244kcal

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Baked Goods, Beet Powder, Beetroot Powder, Chocolate, Dairy Free, Gluten Free, Muffin, Naturally Colored, No Food Dye, Red Velvet, Valentine's Day, White Chocolate Chips

Nutrition