Berry Beet Muffins
I first spotted a recipe for beet muffins in the September issue of Women’s Health magazine while waiting in line at the grocery store thumbing through the magazine. It definitely caught my eye, but then it was my turn in line and the magazine went back on the rack. Then this weekend while waiting at the hair salon, I was thumbing through the magazine yet again and there the recipe was again. So, I did what any normal muffin hungry person would do and I took the magazine with me when I left. 🙂
The recipe in Women’s Health gave me the idea, but I’ve adapted it some to make it a little more figure friendly and healthy. I used spelt flour instead of all-purpose, coconut oil instead of vegetable oil and I used honey rather than sugar. My substitutions definitely didn’t sacrifice taste because these are awesome!
- 1/3 cup coconut oil
- 1/3 cup pure raw honey
- 2 large eggs
- 1 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 1 cup peeled finely grated beets (from 2 medium cooked or steamed beets)
- 1 cups spelt flour all-purpose flour or whole wheat flour will work
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp allspice
- 1 cup fresh or frozen raspberries lightly crushed
- serve with Greek yogurt fresh raspberries, and/or nutbutter
-
Preheat oven to 350 degrees F. Prepare muffin baking pan with muffin tins or coat pan with an all-natural cooking spray.
-
In a large bowl, whisk together oil, honey, eggs, lemon zest, and vanilla until well blended. Then stir in grated beets.
-
In a medium bowl, combine flour, baking powder, baking soda, salt, and allspice; then add to the beet mixture, combining well. Fold in the raspberries.
-
Divide the mixture among the muffin tins and bake for about 15-25 minutes. Cool 10 minutes.
-
Muffins can be left out on the countertop for 2 days, but any longer than that, store in the fridge.
20g carbs, 4g protein
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Something to think about…..
What’s your favorite kind of muffin? I’m pretty partial to blueberry muffins, but I also love banana nut and pumpkin chocolate chip muffins.
Have you ever tried incorporating a veggie into a sweet treat?
What’s your favorite grab-n-go breakfast?
Have a great day!!
My favorite muffins is more like what IS NOT my favorite muffin. 🙂 I love almost all muffins! Crumb muffins are probably my fave because of the CRUMBY topping. I haven’t tried to incorporate veggies into my muffins but you have inspired me….
Love crumb muffins, too!
I’m pretty sure I’d have to go with muffins as my favourite breakfast to go, and I don’t think I’ve ever come across a muffin I didn’t like. There’s just something about them that’s so wonderful. Actually, I remember going through a phase when I was growing up where I’d eat a HUGE chocolate chip muffin every morning for breakfast. Clearly I was the picture of health, but maybe there were some veggies snuck into there? 😉
I don’t think I ever have either and I was actually thinking these would be so good with chocolate chips added to them. 😉
I’ve added carrot and zucchini to sweet things before and you don’t really notice the extra veg 🙂
Interesting flavor combo!
Yum! I’ve never put beets into any of my baked goods, but it certainly looks delicious!
I definitely would go with muffins being my favorite grab to go Breakfast. Since they’re so jam packed with nutrition and easy to bring along to work or to an appointment when you’re in a rush. I love ’em. And I’m happy you posted a beet recipe, since I’ve been seriously loving them lately!
I never would have guessed that there were beets in these…loving the color!!
Beets are one of the foods I just never got into– I keep trying them and I just don’t love them.. I wish I did! On another note I made your Banana Date Blondies tonight for dessert and they were a HUGE hit!!! I use my homemade almond meal that i make form the pulp of my almond milk– so good! NO guilt about eating them!
Yay… I’m so glad that your family liked the blondies!! I’ll have to try them with almond meal next time I make them.
I’ve been wanting to make a beet brownie recipe for quite sometime but always forget about it. I don’t think I’ve seen a beet muffin recipe until today but it’s such a great idea!
I tried a beet brownie recipe a while back and it didn’t really turn out great…. I still ate it, of course! 😉
I need to get on the beet bandwagon!
I’ve been loving beets and I’m thinking about making a beet hummus this weekend. You SHOULD definitely get on the beet bandwagon! 😉
These look so good! I love beets so I know I would love these!
Thanks, Kierston and thanks for the link-up!
Yum!! I made these this morning with the beets I got from my CSA and they are so delicious. Prepping the beets was a pain but so worth it. I did a double batch and subbed blueberries for the raspberries. Thanks for a great recipe to use up my beets!
Thanks so much for commenting! I’m so glad that you loved the muffins. Blueberries is a great idea!
Just made these and they were delish. I grated the beet raw (probably slightly more than 1 cup) and used cinnamon in place of allspice. I also used whole wheat pastry flour. Thanks!
Thanks so much for the comment! Glad that you loved them and those sound like great substitutions!
I was planning to buy all ingredients for the magazine’s recipe today, did a little google search and found your recipe. Definitely trying the figure friendly version, thank you!
Great! I hope you love them as much as I do!
Delicious. I used the beet pulp from juicing and white flour. Yumm…