Healthy Beet Muffins Recipe
Introduction
These healthy beet muffins are a delicious way to enjoy a nutrient-packed treat. Naturally sweetened and full of wholesome ingredients, they offer a tender texture and subtle earthiness perfect for breakfast or a snack.
Ingredients
- 2 medium-sized beets, cooked and pureed (about 1 cup)
- 1/2 cup unsweetened applesauce
- 1/3 cup honey or maple syrup
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup walnuts or pecans, chopped (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, combine the beet puree, applesauce, honey or maple syrup, and melted coconut oil. Mix well until smooth.
- Step 3: Add the eggs and vanilla extract to the wet mixture and whisk until fully combined.
- Step 4: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Step 6: If using, fold in the chopped nuts and raisins or chocolate chips to the batter.
- Step 7: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Step 8: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Step 9: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra moisture, you can substitute some or all of the coconut oil with Greek yogurt.
- Try adding orange zest to the batter for a fresh citrus note.
- Use dairy-free alternatives for a vegan version by replacing eggs with flax eggs and using maple syrup instead of honey.
- Swap walnuts for sunflower seeds if you have nut allergies.
Storage
Store the beet muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beets instead of cooked beets?
It’s best to cook and puree the beets before using them in the recipe to ensure they blend smoothly and the muffins bake evenly.
Can I make these muffins gluten-free?
Yes, substitute the whole wheat flour with a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free for best results.
Print
Healthy Beet Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Healthy Beet Muffins are a nutritious and delicious treat packed with natural sweetness from beets and applesauce. Made with whole wheat flour and oats, they offer a wholesome texture complemented by warm spices like cinnamon and nutmeg. Optional nuts and raisins or chocolate chips add delightful texture and flavor. Perfect for a guilt-free snack or breakfast option.
Ingredients
Wet Ingredients
- 2 medium-sized beets, cooked and pureed (about 1 cup)
- 1/2 cup unsweetened applesauce
- 1/3 cup honey or maple syrup
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Optional Add-ins
- 1/2 cup walnuts or pecans, chopped
- 1/2 cup raisins or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the beet puree, unsweetened applesauce, honey or maple syrup, and melted coconut oil. Stir well until the mixture is smooth and uniform.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the wet mixture, whisking thoroughly until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly blended.
- Mix Wet and Dry Together: Gradually add the dry ingredients into the wet mixture, gently stirring just until all ingredients are combined to avoid overmixing and tough muffins.
- Fold in Optional Add-ins: If desired, fold in the chopped nuts along with raisins or chocolate chips to add texture and flavor to the batter.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center of a muffin; it should come out clean when done.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- To cook the beets, you can roast or boil them until tender before pureeing.
- For a vegan option, replace eggs with flax eggs or a commercial egg replacer.
- Adjust sweetness by using honey or maple syrup to taste.
- Use paper liners or grease the muffin tin well to prevent sticking.
- These muffins store well in an airtight container for up to 3 days or freeze for up to a month.
- Check moisture after baking; if wetter than desired, bake a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: healthy beet muffins, whole wheat muffins, beetroot muffins, nutritious breakfast muffins, gluten conscious muffins, homemade muffins, healthy snacks
