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5.0 from 3 votes

Healthy Beet Muffins

These healthy beet muffins are a vibrant and nourishing snack, perfect for breakfast or dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings: 12 Muffins
Calories: 199 kcal
Course: Dessert , Breakfast
Cuisine: International

Ingredients

Wet Ingredients
  • 2 x 398 ml (2 x 14 ounce) canned beets drained (approx. 2.5 cups of cubed beets)
  • ¼ cup unsweetened applesauce
  • 3 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
Dry Ingredients
  • 300 grams superfine blanched almond flour approx. 3 scant cups
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
Optional
  • ⅓ cup vegan chocolate chips plus a few more for topping your muffins if you'd like

Instructions

    Cup of Yum
  1. Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners.
  2. Add all the wet ingredients to a blender and process until completely smooth. Set aside.
  3. 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.
  4. Fold in the chocolate chips if using, and then divide the batter between your 12 muffin tins, filling almost to the top.
  5. Bake the muffins for 28-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry.
  6. 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.

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

Calories 199cal (10%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 12g (18%) Sodium 212mg (9%) Potassium 89mg (3%) 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

% 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.