Raspberry Beet Muffins
Until last summer, I was wary of beets. My only association with them was the canned kind that my Dad used to eat. However, after receiving a bucket full of them from my CSA, I decided to give them a chance. I am so glad I did. Beets are naturally sweet and are delicious in baked goods. Because of their bright red color, these muffins come out pink, which my daughter loves. Sweetened with applesauce and honey and filled with wholesome ingredients, this is a breakfast that not only tastes good, but is good for you. One tip: Beets stain everything with which they come into contact. If you are concerned about having your hands stained light pink, you might consider wearing gloves while you grate.
Raspberry Beet Muffins
Author/Source:
Regan @ Onceamonthmom.com
Ingredients:
- 1.5 cups whole wheat flour
- 1.5 cups rolled oats
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 0.5 teaspoon ginger
- 0.5 teaspoon cinnamon
- 1 medium banana
- 1 cup beets, grated
- 1 cup raspberries, frozen
- 1 cup unsweetened applesauce
- 2 Tablespoons honey
- 4 medium eggs
- 1 cup buttermilk
Directions:
Preheat oven to 375 degrees and spray muffin pan with cooking spray. Add whole wheat flour, rolled oats, baking powder, baking soda, salt, ginger, and cinnamon to a large bowl and stir until combined. In a separate bowl, mash banana and then add beets, raspberries, applesauce, honey, eggs and buttermilk, stirring until combined. Pour wet mixture into dry mixture and stir. Pour mixture into muffin pans. Bake at 375 for 25-30 minutes, or until toothpick comes out clean.
Freezing Directions:
Allow to cool completely. Place muffins in a gallon freezer bag, label, and freeze. To serve: Thaw, either overnight or in microwave.
Servings: 12 muffins
**conversion chart image provided by Erik Spiekermann
these look great!
Are the beets fresh or canned? If fresh, are they cooked prior to grating them?
Thanks!
Hi Tanya. The beets are fresh and they were uncooked when I grated them. Hope that helps!
Are there any substitutes for the banana? We have a banana allergy at our house but the muffins sound delicious!
Hi Jessica, The muffins are pretty moist, so you can probably leave the banana out entirely. Otherwise, you could increase the applesauce amount by 1/4 cup.
why can’t these be gluten free? they sound delicious.
These sound great. Any idea on nutritional information for calorie counting purposes?
Due to the fact that we publish more than recipes (ie menus) we only do nutritional values for the diet menu. You can look up the nutritional value here though – http://caloriecount.about.com/cc/recipe_analysis.php.
does anyone know the nutritional information on these?
Because we do so much more than publish recipes (ie menus) we only do nutritional values for the diet menu. You can look up the nutritional value here though – http://caloriecount.about.com/cc/recipe_analysis.php.
I made these this past weekend. They were good – somewhat tart. If I make them again I will either add some sugar or put some cinnamon sugar on top before baking. Other than that they were moist and yummy!
They only had canned in our area. Do you think that it would be ok to use them but drained?
Hi Shandi– The beets are grated before cooking, so that might not work very well with canned beets, which are already soft. You could probably mash the beets and then decrease the applesauce by about 1/2 cup. If you try it, let us know how it turns out!