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)
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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.
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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 Sugar Alcohol 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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