Self-care from Cell to Soul!

Sweetheart Pitaya Muffins

Cooking Time

8-10 Minutes


36 (small muffins)



  • 2 C cooked quinoa*
  • 1/3 C unsweetened almond milk (or preferred milk)
  • 4 whole eggs
  • 1 tsp vanilla extract
  • 1/4 C melted coconut oil
  • 3/4 C coconut sugar
  • 1 tsp lemon juice
  • 3/4 C coconut flour
  • 2 T pitaya powder
  • 1/2 tsp beet root powder
  • 1/2 tsp baking soda
  • 1 and 1/2 tsp baking powder
  • 1/8 tsp salt
Whipped Coconut Cream Frosting

  • 1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight*
  • 1 tsp pitaya powder
  • 1 tsp maple syrup
  • rasperries or strawberries to top!


  • Preheat the oven to 350°F and then grease small muffin tin (makes about 36 small muffins)
  • In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine
  • Add the cooked and cooled quinoa along with the melted coconut oil then blend until completely smooth, about thirty seconds to one minute
  • Sift together the dry ingredients in a large bowl (coconut flour, sugar, baking powder, pitaya powder, beet root, baking soda and sea salt).
  • Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined
  • Scoop into small muffin tins and bake for about 8-10 minutes or until toothpick comes out clean!
  • Combine all ingredients into a bowl with high sides. Using a hand mixer, blend until the cream starts to form slight peaks or has a smooth consistency. Can be a good idea to make the evening before!


*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight and rinse before preparing*Full fat coconut milk is a MUST! As is keeping it in the fridge overnightA special thank you to Cat Rhuele for introducing me to this amazing Pitaya powder!