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

Scale

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