Whole Wheat Blueberry Beet Muffins

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"Beautiful, healthful, delicious muffins"
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24 servings yields 24 muffins
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Original recipe yields 24 servings



  • Prep

  • Cook

  1. pre heat the oven to 350 degrees
  2. 1. shred beets.
  3. 2. In a large bowl combine the dry ingredients. Whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt.
  4. 3. In a separate bowl combine the "wet" ingredients (sugar goes with the wet ingredients). canola oil, apple sauce, sugar, egg, and water.
  5. 4. Pour the wet ingredients into the dry and stir to combine. The consistency should be thicker then pancake batter, but still more liquid then solid.
  6. 5. fold in the blueberries and shredded beets.
  7. 6. bake for 25-30 minutes at 350 degrees, until a toothpick comes out clean.