Recipe by blueclements
"Beautiful, delicious muffins!"
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2 1/2 cups
whole wheat flour
1 1/2 cups
2 1/2 teaspoons
shredded peeled beets
I used coconut oil instead of canola, and 1/2 cup of Xylitol and 1/4 tsp stevia powder for the sugar. Substituted 1 1/2 cups of oat bran for the oats and mixed it with the applesauce to absorb some of the moisture. Added 1 tsp vanilla and 1 cup chopped walnuts and these came out wonderful and look great. Beets are one of the most healthful vegetables because of their high mineral content--even better than carrots. THANK YOU for this recipe!!
I really wanted to like this recipe because of the use of the fruit, vegetables, whole grains, etc..... but just did not. There was a really earthly, soil like flavor that came from these muffins that was just not appetizing. (This flavor was much more pronounced when they were warm.) Although they looked appetizing, the texture was too spongy & the spices too mild. I will be tossing these in the trash. :-(
I'm reviewing this because it was the inspiration for the way I made these moist, delicious muffins! I used 1 1/4 cup sorghum flour and 1 1/4 cup rye flour instead of the wheat flour, I added an extra cup of oatmeal, omitted the soda and salt, and changed the sugar to honey. Next time, I will cut amount of honey to 1/2 cup because they were very sweet! I loved having beets in these muffins, that is a fantastic idea!
A fantastic way to get your kids to eat beets! I shy away from using oil and refined sugar in my baking when I can so I used 1/2C of honey instead of the canola oil & white sugar - worked out great! I took them to the daycare my son goes to and all the kids ate (and loved!) them :)
Awesome! I did replace the white sugar with ¾ cups of agave nectar. I also had to cut ¼ cup off all wet ingredients to make up for the substitution.
January 9, 2012: Thank you Blue Clements. These were delicious. I have to admit, I was skeptical as I was grating beets and mixing the ingredients. I kept thinking, "this seems too healthy to be good." I didn't have fresh blueberries, so I used defrosted blueberries and saved the juice as part of the 1/2 c of water. I also used whole wheat pastry flour to make it a little lighter. These are so light, fluffy, have a gorgeous golden color and a slightly sweet taste. No one was able to tell that there were shredded raw beets in the batter. These are definitely a hit with the family, including my 23-month old toddlers. Thank you for creating (and sharing) a healthy and delicious blueberry muffin recipe.
UPDATE (9 months later): We love these so much that we make them at least once every other month. We ran out of whole wheat pastry flour, we used whole wheat flour and it was still light and delicious. We just made these with vanilla Greek yogurt instead of oil, still very moist.
UPDATE December 11, 2012- Almost a year later and still a favorite. We sometimes substitute two very ripe bananas for half the applesauce. We continue to use Vanilla Greek Yogurt instead of the oil.
Flavourful and moist - absolutely delicious!
These were delicious and the beets were well disguised (as I have kiddos who "don't like" beets yet scarfed these muffins down)! I did have to make some changes. I used King Arthur Gluten Free Flour mix (the best tasting GF in my opinion ) , 2 tsp Xanthum Gum, 2 1/2 TBS King Arthur Gluten Free Cake Enhanser (increases shelf life & makes things lighter/moister) and Ener G brand Egg Replacer. I also used 1 cup Agave light colored sweetener and reduced the water by 1/4 cup per others' comments. The results were very moist and the color was just "fun" for my boys to make! I have some extra shredded beats in my freezer and will be making these again!
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Blueberry Beet Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 93
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These muffins are so moist and flavorful, you won't believe they're healthy, too!