I love beets and eat them in many ways. I usually make these muffins with carrots, but recently I had too many roasted beets leftover. I decided them to turn them into a delicious breakfast and snack that I can take to work. Beets add natural sweetness, stunning color, and most of all, they are so rich in iron.
I especially love using beet powder for frosting or giving color to plain cookies and other things, because I do not bring any artificial colors into my kitchen. Here I’ve sliced the muffins and layered in a little bit of pink whipped cream, made with beet powder.
This has also become one of my eggless muffin recipes, improved and changed with different ingredients. You can also try my vegan banana muffins.
1 cup shredded, roasted red beets (our red beets are pretty hard, so after we roast them, they tend to stay firm enough to grate and not mash up into pulp!)
1/2 cup whole wheat pastry flour
1 cup all purpose flour
1/2 cup + 2 tablespoons brown sugar
1/2 cup vegetable oil
1/2 cup soy or almond milk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup raisins
1/4 cup chopped almonds
1. Preheat the oven to 350 F (175 C)
2. Mix beets, oil, milk, vanilla, and brown sugar well in a big bowl.
3. In another bowl, sift the flours, baking powder, baking soda, and spices.
4. Add the dry ingredients to the wet and mix well.
5. Add the raisins to the batter.
6. Line the muffin tins, put one scoop of batter in each cup, and top with a few chopped almonds.
7. Bake for 15 – 20 min until the tops are lightly browned, or until a toothpick inserted comes out clean.
8. Cool to room temperature and store in cool, dry place. If you frost them with whipped cream, don’t forget to refrigerate them.