Whole Wheat Berry Beet Muffins

I love this time of year for the all the fresh produce! We do have a garden but it’s not producing in abundance, so I went a little crazy at the farmers market the other day and picked up a large variety of fruits and vegetables. I’ve always been intrigued by beets…their color especially…but I have trouble finding a way to cook them that I really go crazy about. They have such a distinct flavor that part of me wants to hide and part of me wants to enhance.


I found this recipe for Whole Wheat Strawberry Beet Muffins, and I adapted it to what I had in the fridge and also cut it in half. My son has eaten two of these bad boys already this morning and I don’t even feel bad about it! He loves them!

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These are delicious. They have just the right amount of beet flavor, with a burst of berry in every bite! And healthy?! Um…win. Sorry about the lack of pictures depicting the process…I got overly excited and forgot to take them!


Whole Wheat Berry Beet Muffins

Time: 1 hour

Yields: About 1 ½ dozen

Difficulty: Medium


  • ½ cup strawberries, diced fine
  • 1 cup blueberries
  • ½ cup beet, shredded (about 1 medium beet)
  • 1 ¾ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tbs baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 ½ cups applesauce
  • ¼ sugar
  • 1 egg
  • ½ tsp vanilla extract
  • ½ cup chocolate chips (optional…but recommended 🙂 )
  • Turbinado sugar or other coarse sugar for garnish (optional)


  1. Pre-heat oven to 350°F and line a muffin tray with cups or spray with nonstick cooking spray.
  2. Dice up the strawberries, peel & shred the beet, and measure out blueberries.
  3. In one bowl, mix the dry ingredients together: flour, baking powder, baking soda, cinnamon, and salt.
  4. In a larger bowl, mix together the applesauce, sugar, eggs, and vanilla.
  5. Add the beets, strawberries, and blueberries (smashing them up as you go or use a stand mixer).
  6. Gradually add the dry ingredient mixture to the applesauce mixture.
  7. Fold in chocolate chips (optional).
  8. Scoop mixture into muffin tin, filling each about ¾ full.
  9. Top with a sprinkle of Turbinado sugar (optional).
  10. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool to room temperature before eating. Store in airtight container for 3-4 days.


Tip and Tricks

  • The original recipe only called for strawberries but I added blueberries as well. I believe this recipe would also
  • Cooling to room temperature allows the muffin cup to easily pull away…if you try to eat them still warm you’ll only get about half the muffin off the paper!
  • Using reusable silicone muffin cups, pictured above, is something I do often. No, the paper cups aren’t expensive…yes, you have to wash them. But too many times have a went to make cupcakes or muffins and not had any cups! Those days are over!
  • I LOVE using Turbinado sugar on top of any muffin because it adds a nice sparkle and crunch to the otherwise soft texture. Yumm!

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