There are/were two jars of canned beets in my cupboard, from March when my storage beets were starting to turn faster than I could borscht. Beets canned in just water are not exciting to eat, so I looked around for some other ideas and found this recipe for beet muffins. It checks my boxes: whole grains, vegetable and fruit heavy, nuts, no refined sugars.
Ingredients
- 2 medium-sized beets, cooked and pureed (about 1 cup) (I drained a pint jar of beets and ran it through the nutribullet)
- 1⁄2 cup unsweetened applesauce
- 1⁄3 cup honey or maple syrup (I used about 1/4 cup date paste)
- 1⁄3 cup coconut oil, melted (I used avocado oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1⁄2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup walnuts or pecans, chopped (optional) (I used soaked walnuts)
- 1⁄2 cup raisins or chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
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In a large bowl, combine the beet puree, applesauce, honey or maple syrup/date paste, and oil. Mix well until smooth.
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Add the eggs and vanilla extract to the wet mixture and whisk until fully combined.
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In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
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Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
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If using, fold in the chopped nuts and raisins or chocolate chips to the batter.
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Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
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Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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