Swap Ready

Raspberry Beet Muffins


Until last summer, I was wary of beets. My only association with them was the canned kind that my Dad used to eat. However, after receiving a bucket full of them from my CSA, I decided to give them a chance. I am so glad I did. Beets are naturally sweet and are delicious in baked goods. Because of their bright red color, these muffins come out pink, which my daughter loves. Sweetened with applesauce and honey and filled with wholesome ingredients, this is a breakfast that not only tastes good, but is good for you. One tip: Beets stain everything with which they come into contact. If you are concerned about having your hands stained light pink, you might consider wearing gloves while you grate.

Raspberry Beet Muffins


Regan @ onceamonthmeals.com


  • 1.5 cups whole wheat flour
  • 1.5 cups rolled oats
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.75 teaspoon salt
  • 0.5 teaspoon ginger
  • 0.5 teaspoon cinnamon
  • 1 medium banana
  • 1 cup beets, grated
  • 1 cup raspberries, frozen
  • 1 cup unsweetened applesauce
  • 2 Tablespoons honey
  • 4 medium eggs
  • 1 cup buttermilk


Preheat oven to 375 degrees and spray muffin pan with cooking spray. Add whole wheat flour, rolled oats, baking powder, baking soda, salt, ginger, and cinnamon to a large bowl and stir until combined. In a separate bowl, mash banana and then add beets, raspberries, applesauce, honey, eggs and buttermilk, stirring until combined. Pour wet mixture into dry mixture and stir. Pour mixture into muffin pans. Bake at 375 for 25-30 minutes, or until toothpick comes out clean.

Freezing Directions:

Allow to cool completely. Place muffins in a gallon freezer bag, label, and freeze. To serve: Thaw, either overnight or in microwave.

Servings: 12 muffins

**conversion chart image provided by Erik Spiekermann

21 Responses to “Raspberry Beet Muffins”

  1. tanya gerald says:

    these look great!
    Are the beets fresh or canned? If fresh, are they cooked prior to grating them?

  2. Jessica says:

    Are there any substitutes for the banana? We have a banana allergy at our house but the muffins sound delicious!

    • regan says:

      Hi Jessica, The muffins are pretty moist, so you can probably leave the banana out entirely. Otherwise, you could increase the applesauce amount by 1/4 cup.

  3. Sherri says:

    why can’t these be gluten free? they sound delicious.

  4. Sandi says:

    These sound great. Any idea on nutritional information for calorie counting purposes?

  5. Amy says:

    does anyone know the nutritional information on these?

  6. DD DeVito says:

    I made these this past weekend. They were good – somewhat tart. If I make them again I will either add some sugar or put some cinnamon sugar on top before baking. Other than that they were moist and yummy!

  7. Shandi Fairweather says:

    They only had canned in our area. Do you think that it would be ok to use them but drained?

    • regan says:

      Hi Shandi– The beets are grated before cooking, so that might not work very well with canned beets, which are already soft. You could probably mash the beets and then decrease the applesauce by about 1/2 cup. If you try it, let us know how it turns out!

  8. Rachel says:

    Any thoughts on substituting blueberries or strawberries for the raspberries?

  9. Linda says:

    These sound great. I’m always looking for ways to add more fibre, protein and veggies to my daughter’s diet without her knowing. I just wanted to know, before you grated the beets, I assumed you peeled them? Thank you!

    • Katie says:

      Hi Linda, yes I would peel them. There is actually research that peel on has more nutrients but if you are trying to sneak them in for your daughter, I think peel off would be the way to go. Enjoy!

  10. Cathleen says:

    These came out soggy and so moist they don’t seem done after an hour of cooking. Not sure way. I substituted an extra banana because I didn’t want to use 4 eggs to keep the calories down. I also only used the egg whites. I can’t imagine that it would be anyways moist with the 4 eggs. I think I could have left both bananas out and 2 of the eggs and that may have been just right. Not sure they are edible, but I hate eating. We’ll see how they are when they have cooled.

    • Lisa says:

      Cathleen – I have never had any issues when I have made these exactly as the recipe states. Keep us posted as to how they worked after cooling.

  11. cathleen says:

    These came out way to dense and even after 50 minutes of cooking are heavy and much too moist.

  12. cathleen says:

    also, note, I did replace two eggs with one banana because I didn’t want to put 4 eggs into the muffins and only used egg whites. Were yours lighter or are they meant to be heavy? I could also taste the beets. any suggestions? I was really excited about them!

Leave a Reply

After hitting submit your comment will await moderation.