Go Back
–+ servings
Blueberry Beet Muffins

Blueberry Beet Muffins for a Colorful, Healthy Treat

Delightful Blueberry Beet Muffins combine earthy beets and juicy blueberries, making for a healthy, kid-friendly snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 medium beets cooked until soft
  • 2 eggs or flax egg for vegan option
  • 1 cup sugar or substitute with honey/maple syrup
  • 1/3 cup oil coconut or vegetable oil
  • 1 cup milk any dairy or non-dairy milk
  • 1.5 cups white whole wheat flour or all-purpose flour
  • 1 cup oats rolled or quick oats
  • 1 tsp cinnamon optional
  • 1 tbsp baking powder
  • 1 cup blueberries fresh or frozen
Optional Add-ins
  • 1/2 cup chocolate chips
  • 1/2 cup nuts or seeds walnuts or sunflower seeds suggested
  • spices nutmeg or ginger to taste

Equipment

  • Food Processor
  • Muffin tin

Method
 

Step-by-Step Instructions
  1. Cook the beets by peeling and cutting them into smaller pieces. Steam or microwave until soft, approximately 15-20 minutes. Let cool before blending.
  2. Blend the cooled beets with eggs, sugar, oil, and milk in a food processor until smooth, about 1-2 minutes.
  3. Add white whole wheat flour, oats, cinnamon, and baking powder to the beet mixture in the food processor. Pulse gently until combined.
  4. Incorporate blueberries by gently folding them into the batter.
  5. Prepare muffin tins by lining them with paper liners or greasing them lightly. Fill with batter about two-thirds full.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, checking for doneness with a toothpick.
  7. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For optimal freshness, store muffins in an airtight container at room temperature for up to 3 days. Freeze for longer storage.

Tried this recipe?

Let us know how it was!