Delicious and nutritious beet muffins that combine sweetness with vibrant color, perfect for breakfast or snacks.

Scale

1 cup whole wheat flour

½ cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup pureed cooked beets

½ cup maple syrup or honey

1 large egg

¼ cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

½ cup walnuts or chocolate chips (optional)

Preheat the oven to 350°F (175°C).
Prepare the beet puree by cooking the beets until tender, then blend until smooth.
In a mixing bowl, combine whole wheat flour, almond flour, baking powder, baking soda, and salt.
In another bowl, mix beet puree, maple syrup (or honey), egg, oil, and vanilla extract until smooth.
Gradually add wet ingredients to the dry mixture, stirring gently until combined.
Fold in walnuts or chocolate chips if using.
Pour batter into muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.

Can substitute ingredients for a vegan version or to accommodate dietary restrictions.

Keywords: beet muffins, healthy baking, vegetarian snack, nutritious muffins