Healthy Beet Muffins
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
28 mins
-
Total Time
43 mins
-
Servings
12 Muffins
-
Calories
199 kcal
-
Cuisine
International
Healthy Beet Muffins
Report
These healthy beet muffins are a vibrant and nourishing snack, perfect for breakfast or dessert!
Share:
Ingredients
Wet Ingredients
- 2 x 398 ml beets drained (approx. 2.5 cups of cubed beets, canned; 2 x 14 ounce cans
- ¼ cup applesauce unsweetened
- 3 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 300 grams almond flour approx. 3 scant cups, superfine, blanched
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Optional
- ⅓ cup chocolate chips plus a few more for topping your muffins if you'd like, vegan
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners.
- Add all the wet ingredients to a blender and process until completely smooth. Set aside.
- Then whisk together the dry ingredients in a large bowl. Pour the pureed liquid ingredients into the same bowl as the flour and stir until combined.
- Fold in the chocolate chips if using, and then divide the batter between your 12 muffin tins, filling almost to the top.
- Bake the muffins for 28-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry.
- Remove the pan from the oven and let the muffins rest at room temperature for at least 20-30 minutes before transferring them to a wire rack to completely set.
Equipments used:
Notes
- Leftovers keep at room temperature for up to 2 days, in the fridge for up to 5 days, or frozen for up to 3 months.
- Weigh your flour for the most accurate results. If you don’t have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- If using canned beets, make sure they are not pickled! Use beets canned only in water, no vinegar or oil as that will alter the flavour.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can lose its effectiveness.
- Gently tap the muffin tray on a hard surface to close up any gaps in the batter before baking.
- Let your muffins cool in the pan for at least 20-30 minutes before handling them. They are delicate and need time to completely set before transferring them to a wire rack.
Nutrition Information
Show Details
Calories
199cal
(10%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
12g
(18%)
Sodium
212mg
(9%)
Potassium
89mg
(2%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
33IU
(1%)
Vitamin C
2mg
(2%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199cal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Sodium | 212mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
