Gluten And Dairy Free Beet And Poppy Seed Muffins

Ingredients

• 1 medium red beet
• 1/2 cup (125 ml) unsweetened coconut milk
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup (70 g) superfine brown rice flour
• 1/2 cup (50 g) almond flour
• 1/4 cup (35 g) quinoa flour
• 2 teaspoons poppy seeds
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 egg, at room temperature
• 1/4 cup plus 2 tablespoons (75 g) light muscovado or brown sugar
• 1 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup (60 ml) melted coconut oil