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Apple Beet Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 8 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes (excluding beet cooking time)
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Apple Beet Muffins are a moist, flavorful treat that combines the natural sweetness of shredded apples and cooked beets with wholesome whole wheat flour. Enhanced with warming cinnamon and a hint of vanilla, these muffins provide a nutritious and delicious option for breakfast or snack time. Sweetened naturally with maple syrup and applesauce, they offer a balanced taste that’s both healthy and satisfying.

Ingredients

Wet Ingredients

  • 1 cup shredded cooked beets (about 2 small cooked beets)
  • 2 cups shredded apples (about 2 apples, do not need to peel)
  • 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 flavoring

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 the Beets: If you are not using pre-cooked beets, cook them by roasting, steaming, or boiling until tender. This step is essential but time for cooking beets is not included in the recipe’s prep and cook times.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a muffin pan with paper liners or grease well if not using a silicone pan to prevent sticking.
  3. Shred Beets and Apples: Using a hand grater or box grater, shred the cooked beets and fresh apples to prepare for mixing into the muffin batter.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk together the unsweetened applesauce, beaten eggs, extra virgin olive oil, maple syrup, and vanilla flavoring until the mixture is smooth and well combined.
  5. Combine Dry Ingredients: In a separate bowl or measuring cup, sift or stir together whole wheat flour, baking powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and spices.
  6. Mix Wet and Dry Ingredients: Add the dry ingredients into the wet ingredient bowl. Stir gently but thoroughly until just combined to avoid overmixing which can make muffins tough.
  7. Fold in Shredded Produce: Gently fold the shredded cooked beets and apples into the batter until evenly distributed throughout.
  8. Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each muffin cavity about three-quarters full to allow room for rising.
  9. Bake: Place the muffin pan in the preheated oven and bake for 23 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  10. Cool and Serve: Remove muffins from oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
  11. Give Feedback: Leave a rating or review by tapping the stars on the recipe card or in the comments section to share your experience.

Notes

  • Using pre-cooked beets like those from Love Beets or canned beets can save time.
  • You can substitute maple syrup with honey or additional applesauce for sweetness.
  • Do not peel the apples before shredding for added fiber and nutrients.
  • Ensure the batter is not overmixed to keep muffins tender.
  • Shredded beets should be cooked until tender to avoid a raw taste and to ensure they integrate well into the muffins.

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