Beet Carrot Muffins (Edit recipe)

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.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	285
Fat:	9 g
Carbohydrates:	48 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	217 mg
Fiber:	3 g
Sugars:	13 g
Calculated per serving.

by What Great Grandma Ate

Serves: 12

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), or all purpose flour*
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Ground Cinnamon
0.25 tsp Sea Salt
0.5 cup Brown Sugar, or coconut sugar
.5 cup unsweetened Applesauce, or mashed banana
0.25 cup Avocado Oil, or butter or any neutral flavored oil
2 whole Eggs, flax eggs will work*
1.5 cup Golden Beets, or regular beets, grated
1.5 cup Carrots, grated
0.5 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.