BEAUTIFUL BEET MUFFINS

If you follow me on Instagram, then you may have seen my teaser for these muffins.

I wanted to test the recipe out again, a few different ways to give you options and because I had one child love them and another not so much (story of my life). Vans and I however, inhaled them.

This time around, I only changed a few ingredients but the end result was that both kids loved them (fresh out of the oven) and now I have twice as many muffins in my fridge. Winning!

So here is my recipe for Beautiful Beet Muffins with some variations and notes added below. I’ve made them using the ingredients listed so if you vary something, let me know. These are pretty flexible and I may continue to play around with the recipe.

Also, if you are interested in trying Beet Boost (great for this recipe and for a ton of others like hummus, pre-workout smoothies and beet pancakes etc), then use the code TRAILMOMMA to receive 15% off your purchase at check out. However, I also made these muffins using real beets, see below.

BEAUTIFUL BEET MUFFINS

Ingredients

• 2 cups oat flour (I used gluten free – I take 2 cups of oats and grind them in a blender to make oat flour)
• 1/2 cup oats (whole, not ground)
• 2 tsp baking powder
• 1 cup nondairy milk (I used almond)
• 1 Tablespoon Beet Boost Powder OR 2 small cooked, peeled beets* – see photo below
• 1 ripe banana OR 1/2 cup apple sauce (I made the recipe both ways)*
• Vegan Chocolate Chips (your preference – 1/2 cup seems good)*

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1. Preheat oven to 375 and line a muffin tin with these parchment paper muffin cups.

2. Add 2 cups of oat flour to a large bowl (I make oat flour by taking 2 cups of oats and blending them into a flour).

3. Add the 2 tsp of baking powder and whisk.

4. Add the 1/2 cup of whole oats, whisk again.

5. To a blender add 1 cup of the nondairy milk, the 1 tablespoon of Beet Boost Powder, the banana or 1/2 cup applesauce (whichever you choose). If you are NOT using the Beet Boost Powder, add the two small steamed (and cooled) beets to the blender. I used precooked beets that are sold at Trader Joe’s and Costco. See the photo below for sizing – the tablespoon shown is for size.

6. Turn the blender on and blend everything until completely combined.

7. Pour the blender mixture into the bowl filled with flour, baking powder and oats.

8. Mix until thoroughly combined.

9. Stir in chocolate chips and mix again.

10. Pour into lined muffin tin and bake for 15 minutes. Use a toothpick when done to see if they are done. I haven’t had to bake them more than 15 minutes ever.

As you can see, the Beet Boost Muffins create a darker colored, very pretty muffin. That’s also because Beet Boost has cherry in it as well. Flavor wise, they both were equally good. I did a blind taste test with my kids and they said the Beet Boost Muffins had a good flavor and texture and that Steamed Beet Muffins had a little less flavor (still good) and the texture was a tad more chewy. 🙂 They liked both so win win for me.

*Some notes and thoughts.

I first tried the recipe using a ripe banana. Seemed odd to do but it is all that I had. It tasted great. You did not taste the banana and my picky 10 year old who hates bananas, didn’t even KNOW there were bananas in it. My 7 year old, who likes bananas, oddly didn’t like that batch of muffins.

This round, I tried to applesauce. They made the muffins a tad softer and chewier than the bananas. Both kids liked them and I tend to always have applesauce in the pantry for baking whereas we go through bananas sometimes like water so this is a nice option to have.

Finally the chocolate chips. This usually is the “draw” to get my kids to even try my weird creations. “It has chocolate chips? Sure we’ll try it!” But if chocolate chips are not your thing, or you have allergies I would recommend either adding dried cherries or maybe even some chopped walnuts instead. I have not tried either so if you do, let me know.

Overall, a fun recipe to make that would be great for Valentine’s Day or any day. I am thrilled my kiddos like them and they can help me make them the recipe is that simple!

Enjoy and Happy Trails!

~Trailmomma