These muffins came out so nice. Naturally sweet, fluffy, and full of flavor. As I am working on filling up my freezer again, I am having fun coming up with new muffin recipes. My latest one happened because I really wanted to make a red muffin. I thought my daughter would love that and it was right around Valentines day so it seemed fitting. While the raw dough was a beautiful crimson color, the baked product lost all of its vibrance. But not it’s wonderful flavor! Beets are not only a great natural sweetener, they are also high in many nutrients (potassium, magnesium, vitamins A,B and C, beta carotene, iron, fiber….) I like to make sure my kids eat a good variety of foods, and sneaking in some vegetables in baked goods is a great way to do it. I don’t lie to them, I tell them what is in their food. Therefor they do not grow an aversion to most things because they get to experience them in really fun ways! Ingredients:
- 3 cups flour (I mixed rice and buckwheat)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/2 cup carrots, shredded
- 1/2 cup beetroot, shredded
- 1/2 cup beet juice (I juiced mine fresh) *optional, I was using this mainly for color which got lost. but it also helped sweeten. If you are going to omit this, add water or milk instead and a little bit extra sweetener.
- 1 cup maple syrup
- 1/2 cup coconut oil
- 1/4 cup ground flax seeds soaked in 1/2 cup water for 20 minutes
- 1/2 cup water
- 1/2 cup mini chocolate chips
- 2 TBS of shredded coconut for garnish
- preheat oven to *325
- mix flax seed and water and let sit while doing the rest
- in a large bowl mix first 5 ingredients
- in a blender combine all the rest but chocolate chips and coconut, and blend just enough to get everything to blend together
- combine dry and wet ingredients
- add chocolate chips
- pour in greased mini muffin tins
- top with coconut
- bake for 10-12 minutes or until toothpick comes out clean
- let cool on a rack
They look tasty! Thanks for sharing!
Thanks for stopping by!!
Grest idea to include beetroot in your muffins!
Thanks you! I thought so too 😊 the flavor was so mild the kids gobbled them up!!
These sound very tasty.
I have some beet juice stored in the freezer right now that I’m thinking of including in a chocolate cake. I, too, want the colour to pop, so I am going to search around for a bit for some tips on making that happen.
Please let me know what you find out! I’ve used beets with chocolate for brownies and it definitely made the brownies have a deep red tint. My husband called them “true blood” brownies 😉 maybe there’s something about mixing beets with chocolate that allows for their color to stay a bit better?
these look really good, thanks for sharing!
You’re welcome! I hope you try them!
Wow! Looks so unique and delicious! Will have to try 🙂
Thanks! I hope you do!