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Apple Beet Muffins Recipe

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4.4 from 4 reviews

These Apple Beet Muffins are a wholesome and delicious treat, combining the natural sweetness of apples and cooked beets with warm cinnamon and vanilla. Made with whole wheat flour and sweetened lightly with maple syrup and applesauce, these muffins are moist, tender, and packed with nutrients—perfect for a healthy breakfast or snack.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 cup shredded cooked beets (about 2 small cooked beets)
  • 2 cups shredded apples (about 2 apples, unpeeled)
  • 1 cup unsweetened applesauce
  • 2 eggs, beaten
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons maple syrup (can substitute honey or extra applesauce)
  • 2 teaspoons vanilla bean paste

Dry Ingredients

  • 1.75 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt

Instructions

  1. Cook Beets: If not using pre-cooked beets, roast, steam, or boil beets in advance until tender. Once cooled, shred them using a grater. Note: Beet cooking time is not included in the recipe’s overall prep and cook times.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease if not using a silicone muffin pan.
  3. Shred Apples and Beets: Using a hand or box grater, shred the cooked beets and unpeeled apples into fine pieces to incorporate into the batter.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk together the unsweetened applesauce, beaten eggs, olive oil, maple syrup, and vanilla bean paste until smooth and combined.
  5. Combine Dry Ingredients: In a separate bowl or measuring cup, mix the whole wheat flour, baking powder, baking soda, cinnamon, and salt evenly.
  6. Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined and no visible flour remains.
  7. Fold in Shredded Fruit and Veggies: Carefully fold the shredded beets and apples into the batter, ensuring an even distribution without overmixing.
  8. Fill Muffin Pan: Spoon the batter into the prepared muffin tin, filling each cup approximately ¾ full to allow room for rising.
  9. Bake: Place the muffin pan in the preheated oven and bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool and Serve: Remove muffins from the oven and allow them to cool for a few minutes in the pan before transferring to a wire rack. Enjoy warm or at room temperature!

Notes

  • Pre-cooked beets save time and simplify the baking process—try using ready-to-eat brands like Love Beets.
  • Do not peel apples before shredding to retain nutrients and texture.
  • To keep muffins moist, do not overbake; start checking with a toothpick at 23 minutes.
  • Maple syrup can be replaced with honey or additional applesauce for natural sweetness variations.
  • These muffins freeze well; store them in an airtight container or freezer bag for up to 3 months.
  • For vegan options, substitute eggs with flax eggs or commercial egg replacers.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/apple-beet-muffins-recipe/