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Berry Beet Muffins

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A healthy tasty treat with a surprise ingredient!
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 muffins
Calories 211
Author Kim

Ingredients

  • 1/3 cup coconut oil
  • 1/3 cup pure raw honey
  • 2 large eggs
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon 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 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1 cup fresh or frozen raspberries lightly crushed

Instructions

  • 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.

Notes

Serve with Greek yogurt, fresh raspberries, and/or nutbutter

Nutrition

Serving: 1muffin | Calories: 211kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 363mg | Potassium: 106mg | Fiber: 3g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg