Beet Carrot Muffins
These fluffy and delicious muffins pack in 3 whole cups of vegetables but you can't taste them at all! Rich in antioxidants and health boosting nutrients, it's a delicious snack or breakfast for the whole family.
Ingredients
- 2 cups2 cups2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), or all purpose flour*
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.5 cup0.5 cup0.5 cup Brown Sugar, or coconut sugar
- .5 cup.5 cup.5 cup unsweetened Applesauce, or mashed banana
- 0.25 cup0.25 cup0.25 cup Avocado Oil, or butter or any neutral flavored oil
- 2 whole2 whole2 whole Eggs, flax eggs will work*
- 1.5 cup1.5 cup1.5 cup Golden Beets, or regular beets, grated
- 1.5 cup1.5 cup1.5 cup Carrots, grated
- 0.5 cup0.5 cup0.5 cup Semi-Sweet Chocolate Chips, or raisins or any dried fruit (OPTIONAL)
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees, and line a 12 cup muffin tin with muffin liners.
- In a large mixing bowl, stir together flour, baking powder, baking soda, cinnamon, and sea salt.
- In another large bowl, add brown sugar, applesauce, avocado oil, eggs, grated beets, and grated carrots. Mix together to combine.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Fold in chocolate chips or any other add-ins, if using.
- Divide batter among the prepared muffin tin and bake for 22-25 minutes, until golden brown and toothpick comes out clean from the center.
- Cool for 5 minutes, then transfer to a cooling rack. Enjoy!
Notes
- If using another brand of gluten free all purpose flour, make sure that it contains xanthan gum.
- To replace eggs with flax eggs, mix 2 tbsp of flaxseed meal with 5 tbsp of water. Let this rest for 5 minutes to thicken, then add to the recipe.
- You can use raw beets and carrots in this recipe. I recommend using golden beets for a milder and sweeter flavor than red beets, but either will work just fine.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Dairy Free Desserts Gluten Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 147 |
Fat: | 9 g |
Carbohydrates: | 16 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 207 mg |
Fiber: | 2 g |
Sugars: | 13 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.