These Blueberry Beet Muffins are a healthy, kid-friendly breakfast or snack. Their pink color makes them fun to eat and you'd never know they're packed with vegetables!
Hi friends!
Let's talk beets. Specifically, these Blueberry Beet Muffins. As you may have noticed, I've been having a lot of fun lately adding vegetables to different recipes! Be sure to check out my Chocolate Pea Cookies, Carrot Oat Bars and PB Chocolate Cauliflower Oatmeal if you missed them! I asked the mamas over in my Turnips & Tantrums group which veggie I should tackle next and beets won by a landslide.
That worked out perfectly because I'd had a Blueberry Beet Muffins idea floating around in the back of my brain for a while now and this was just the push I needed to put it into action!
Let me start by saying I am not a fan of beets. I don't like how messy they are. I don't like the way they smell. I hate eating them plain, no matter how hard I try to like them. But I love these Blueberry Beet Muffins. So that should tell you something. If you can get past the smell of steaming the beets in the microwave, I don't think the muffins themselves taste like beets at all.
And Squish, who is definitely the pickier of my kids, has gobbled up 6 of these in the past 3 days…and he doesn't like the Chocolate Pea Cookies or the Carrot Oat Bars like his sister does. So that should also tell you something.
I used frozen blueberries from my stash we picked last summer (which is getting dangerously low by the way) but you could also use fresh blueberries. I steamed my beets in the microwave, but you could also just wrap them in foil and throw them in the oven for a while if you happen to be roasting other veggies.
Here's how you make them:
Blueberry Beet Muffins
These Blueberry Beet Muffins are a healthy, kid-friendly breakfast or snack. Their pink color makes them fun to eat and you'd never know they're packed with vegetables!
Ingredients
- 1 cup chopped beets (steamed or roasted and peeled)
- 1 egg
- 1/2 cup sugar
- 1/4 cup milk (I used non-dairy)
- 1/3 cup oil (i used avocado oil)
- 1 cup white whole wheat flour
- 1 cup rolled oats
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 3/4 cup fresh or frozen blueberries
Instructions
In a food processor, combine beets, egg, sugar, oil and milk and process until smooth.
Add flour, oats, cinnamon, vanilla and baking powder and process until just combined.
Stir in blueberries.
Scoop into lined muffin tins and bake at 375 degrees F for 25-30 minutes.
Recipe Notes
To steam the beets, cut into quarters and put in a glass dish with about 2 Tbsp water. Cover the dish with saran wrap and place it on a plate and microwave for 5 minutes. Carefully remove the plastic wrap, stir, re-cover and microwave for another 2-3 minutes until beets pierce easily with a knife. Drain the water and let cool for a few minutes. Then use a spoon or knife to remove the skins.
You could try making these in a high-powered blender but I haven't tried it myself yet.
Easy, right??
Enjoy!
–Lindsay–
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Original Content: Blueberry Beet Muffins
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