I baked two batches of the beet muffins and one came out a bit darker on the top the other based on two different temperatures and baking times. In my convection oven the muffins were just right at 325 F for 35 minutes. Please adjust your temperature and time accordingly. Taste the tahini icing for sweetness as you add the sugar. Do the same for the tahini. The tahini icing will soak into the muffins leaving a shiny top. Recipe makes 24 muffins or one 9-inch three-layer cake.
Ingredients
For beet & date muffins
2 cups brown rice flour
1¼ cups garbanzo bean flour
1½ teaspoons baking soda
¾ teaspoon sea salt
1½ teaspoons ground cinnamon
1 cup canola oil
2 cups water
1 tablespoon vanilla extract
2 cups agave syrup
1¼ cups shredded raw beets
2½ cups blanched almond flour
1 cup chopped dates
For tahini icing
1 cup confectioner's sugar
3 tablespoons non-dairy milk plus more if needed
4 teaspoons of tahini
Instructions
For beet & date muffins
Preheat oven to 325 F
Line muffin pans with muffin liners
Combine brown rice flour, garbanzo bean flour, baking soda, salt and cinnamon in a large bowl
Combine canola oil, water, vanilla and agave syrup in another bowl
Combine beets, almond flour and dates in a third bowl
Whisk canola oil mixture into flour mixture
Fold in almond flour mixture
Pour batter into muffin pans
Bake for 35 minutes or until toothpick comes out clean
Let muffins cool in pans for 5 minutes
Transfer muffins to drying rack and cool completely before icing
For tahini icing
Whisk together 2 teaspoons of non-dairy milk and two teaspoons of tahini
Whisk in ½ cup of sugar
Taste and continue to slowly add the rest of the sugar and tahini as you like and add remainder of non-dairy milk (plus more if needed) until you have a thin icing that you can drizzle
Drizzle icing on muffins and serve
Recipe adapted from Flying Apron's Gluten-Free & Vegan Baking Book by Jennifer Katzinger ~ Carrot Cake recipe Pg. 91
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/02/26/beet-date-muffins-with-tahini-icing/