Preheat the oven to 375 degrees F and line a 12-hole muffin tray with liners (or spray with cooking spray)

Wash and chop a beet and pulse it in a food processor (or grate it). Measure out 1 cup-worth of grated beet and save the remaining grated beet for future uses (such as smoothies!).

Add the 1 cup of grated beet and coconut milk to a food processor (or blender) and process until smooth. Add the maple syrup, cider vinegar, eggs, and vanilla extract and blend until combined.

Add the almond flour, tapioca flour, coconut flour, cacao powder, ground cinnamon, baking soda, and salt (dry ingredients), and blend until combined.

Fill the muffin holes most of the way up with muffin batter. Place on the center rack of the preheated oven and bake for 18 to 25 minutes, or until muffins test clean (mine took 24 minutes).

Allow muffins to cool at least 20 minutes before digging in!