Healthy Beetroot Muffins
If you want to incorporate more veggies in your diet (or your kids' diet), then these beetroot muffins are a delicious way to do so. Not only that, but they also contain lots of fiber due to the beets, oats, whole-wheat flour, and other wholesome ingredients & nutrients. Perfect for breakfast, as a snack, or dessert.
Equipment
- Muffin tin
- 2 Large bowls
- Spatula
Ingredients
- 1 cup whole-wheat flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 2 ripe bananas
- 1/3 cup agave syrup
- 3 flax eggs or chia seed egg, or normal egg, done by combining 3 tbsp ground flax seeds + 9 tbsp water and let rest for 5 minutes
- 2 tbsp coconut oil
- 1/4 cup oat milk
- 1 cup cooked & grated beets
Instructions
- Cook your beets by adding them to a pot of water. Let them cook until tender. Peel the skin off, and grate as fine as possible.
- Add the dry ingredients in a large bowl: whole-wheat flour, rolled oats, baking powder, and salt. Mix to combine and set aside.
- In a medium bowl, mash the bananas. On top, add the agave syrup, flax eggs, coconut oil, oat milk, and the cooked and grated beets. Combine using a spatula.
- Add the wet ingredients to the dry ones. Mix again just until combined but do not overmix.
- Grease a muffin tin with coconut oil. Add the batter to the muffin tins. Bake at 180 C/350 F for about 30 minutes.
- Remove from the oven and place on a cooling rack to cool completely. Enjoy!
Video
Notes
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- 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.
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- 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!
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- 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).
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- Don't oversteer. Overmixing your muffin batter can result in tough muffins instead of soft and moist ones.
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- 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.
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- Let them cool. Cool down the muffins before eating. They are still cooking while they are warm.