These muffins are healthy and they taste delicious. The beets give them a nice rich color and flavor while the apples and sugar balance out the sweetness. When I get a bunch of beets, I usually roast them all at once and then cut them up to use in salads and other recipes. I had leftover roasted beets that I used in these muffins, you can also peel a raw beet and use that. I always brush a little butter (or non-dairy equivalent like Earth Balance) on the top as soon as they come out of the oven to add a nice salty bonus.
Let me know what you think or what adjustments you made in the comments!
Big Bad Beet & Apple Muffins
- 1 cup beets roasted and shredded
- 1 apple shredded
- 1.5 cups whole wheat flour
- 1 cup all purpose flour
- 1 tbsp baking powder
- 2.5 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 eggs
- 1/2 cup soy milk
Mix flours, baking soda, salt, brown sugar, and cinnamon in one bowl. Mix eggs, vegetable oil, vanilla extract, and soy milk in another.
Combine wet and dry ingredients into one bowl
Fold in beet and apple mixture. You read it everywhere, but be careful not to overmix. I've done it before and the muffins still taste good, but they are pretty dense.
Bake for 30 minutes at 350 until a toothpick comes out clean.
Pull out of the oven and brush butter on top of the muffins. Let sit for 10 minutes (test your will) and crush.