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.

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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!

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Whole Wheat Berry Beet Muffins

Time: 1 hour

Yields: About 1 ½ dozen

Difficulty: Medium

Ingredients:

  • 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)

Directions:

  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.

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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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