Healthy Beetroot Muffins

If you love beetroot, then you will love these healthy beetroot muffins. They are dairy-free, egg-free, refined sugar-free, and vegan. Also, these muffins are packed with fiber and other good stuff to make you feel good.

I hope I am not the only one to say that I love beetroot dishes. That is where the inspiration to make these healthy beetroot muffins came from. After making the beetroot brownies (that taste just like normal brownies), I wanted to make a dessert that would taste like beetroot: earthy and rich.

Growing up I ate lots of beetroot, from beetroot salads to borscht, and even beetroot juices. Later on, when I was pregnant with both of my children, I was craving this Ukrainian beetroot soup (borscht). It was the most comforting food for me during that time. That is when I stole the recipe from my mom and started making it on my own, and I still do.

My love for beetroot is still deeply rooted in me, and these beetroot muffins just hit the spot. These muffins check all the boxes, they are:
– healthy & contain wholesome ingredients
– perfectly sweet & moist
– they contain beetroot, nothing else even matters!

To be honest, I’m not too fond of the classic muffins, they taste like over-sweetened bread to me. But then, I started making all kinds of more “edgy” muffins, such as beetroot muffins, sourdough raspberry muffins, black bean muffins, and blueberry buckwheat muffins. These all have more interesting tastes and textures, plus, they contain less sugar and more nutritious ingredients.

I am rotating between all of these types of muffins every week, to make sure there is always a healthy and filling snack on the kitchen counter. Plus, I like to freeze a few for busier days, or when I am craving an energizing snack (which usually happens every day after breakfast).

Pro tip: Freeze a few muffins for later when craving something sweet.

Key ingredients & substitutions

• Whole wheat flour – This type of flour has more fiber, protein, vitamins, and minerals than all-purpose flour, that is why we are using it in this recipe. All-purpose flour is not a good substitute for whole wheat flour, so I suggest not replacing this ingredient.
• Rolled oats – Adding oats is a nice way to boost the nutrition profile of these beetroot muffins. Plus, they add more texture to the muffins, along with a subtle crunchy top. It can be replaced with quick oats.
• Bananas – Bananas will help add more natural sweetness to the muffins and make them moister. However, you can try adding 3/4 cup applesauce instead.

• Agave syrup – This can be substituted with maple syrup or honey. Also, feel free to add less syrup if desired.
• Flax egg – If you don’t have any problems with eggs, then feel free to substitute the flax egg with 2 large eggs. Otherwise, chia seeds are another substitute that you can try.
• Coconut oil – Replace with olive oil or butter.
• Oat milk – Another type of milk that will work well here is either dairy or plant-based.
• Beetroot – Make sure to cook your beetroot beforehand, otherwise it might not have enough time to bake, and I don’t think raw beetroot is something you want in your muffins.

How to make the beetroot muffins?

Cook your beets. Wash the beets, cover them with water, and let them cook until soft.

Dry ingredients. In a large bowl, add the whole wheat flour, rolled oats, baking powder, and salt. Mix to combine and set aside.

Wet ingredients. Mash the bananas into a medium bowl. Add agave syrup, coconut oil, oat milk, flax eggs, and cooked and grated beets.

Combine. Add the wet ingredients to the dry ones and mix well but do not overmix.

Bake. Add the beautiful velvet batter to the muffin tins and bake for 30 minutes at 180 C/ 350 F. Let them cool on a cooling rack and enjoy.

Tips for the perfect beetroot muffins

• Cook your beets well. The sweeteners from the beets will only be released if you cook your beets before adding them to the muffin batter. They might not bake enough if you don’t prepare them beforehand.
• Canned beets are a no. Please don’t be tempted to use canned beets for this recipe. They usually have added vinegar and salt which will ruin the taste of the muffins. Cook your own beets, it’s super easy!
• Add less agave syrup. The amount of syrup for these muffins will vary according to your preferences. If you add less sweetener, they will still be pretty sweet (according to my taste at least).
• Don’t oversteer. Overmixing your muffin batter can result in tough muffins instead of soft and moist ones.
• Remove from the baking dish. Don’t wait for more than 5 minutes to remove the muffins from the muffin tin. If you leave them for too long, the moisture will accumulate, and the muffins will become sluggish.
• Let them cool. Cool down the muffins before eating. They are still cooking while they are warm.

More recipes you might like:
– Black bean muffins
– Chickpea brownies
– Chickpea cookies

Beetroot Muffins Storage

• Room temperature. Keep them on the kitchen counter for no more than 2 days. Make sure to cover them so they don’t dry out.
• Fridge. Place them in an air-tight container and pop them in the fridge. They will last for 5 days.
• Freezer. In the freezer, they will last for months. I like to think of the freezer as going shopping. I can always find some homemade baked goods there, including these beet muffins!