Healthy Beet Muffins
These healthy beet muffins are a vibrant and nourishing snack, perfect for breakfast or dessert!
Servings: 12 Muffins
Calories: 199cal
Equipment
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
- 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.
Notes
- 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
Calories: 199cal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Sodium: 212mg | Potassium: 89mg | Fiber: 3g | Sugar: 11g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg
