Raspberry Beet Muffins
Sweetened with applesauce and honey and filled with wholesome ingredients, this is a breakfast that not only tastes good, but is good for you. The beets provide a natural sweetness and make these muffins pink for a fun breakfast treat.
Ingredients
- 1 ½ cups Flour, Whole Wheat
- 1 ½ cups Rolled Oats
- 1 ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¾ teaspoons Salt
- ½ teaspoons Ginger, Ground
- ½ teaspoons Cinnamon
- 1 medium Banana
- 1 cup peel and grate Beet
- 1 cup Raspberries, Frozen
- 1 cup Applesauce
- 2 tablespoons Honey
- 3 individual Egg
- 1 cup Buttermilk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Add dry ingredients to a large bowl and stir until combined.
- 8538132 Upgrade to a paid membership 99345 to unlock all instructions 74230
- 315471 Upgrade to a paid membership 43339 to unlock all instructions 2734
- 1709378 Upgrade to a paid membership 28531 to unlock all instructions 67271
- 6928055 Upgrade to a paid membership 82903 to unlock all instructions 51196
- 4087437 Upgrade to a paid membership 74699 to unlock all instructions 26520
- 8747738 Upgrade to a paid membership 73082 to unlock all instructions 14043
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 7738567 Upgrade to a paid membership 93916 to unlock all instructions 83540
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add dry ingredients to a large bowl and stir until combined.
- In a separate bowl, mash banana and then add the rest of the wet ingredients, stirring until combined.
- Pour wet mixture into dry mixture and stir.
- Divide mixture into greased muffin pans.
- Bake at 375 for 25-30 minutes, or until toothpick comes out clean.
21 Comments
Join the discussionthese look great!
Are the beets fresh or canned? If fresh, are they cooked prior to grating them?
Thanks!
Hi Tanya. The beets are fresh and they were uncooked when I grated them. Hope that helps!
Are there any substitutes for the banana? We have a banana allergy at our house but the muffins sound delicious!
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.
why can’t these be gluten free? they sound delicious.
These sound great. Any idea on nutritional information for calorie counting purposes?
Due to the fact that we publish more than recipes (ie menus) we only do nutritional values for the diet menu. You can look up the nutritional value here though – http://caloriecount.about.com/….
does anyone know the nutritional information on these?
Because we do so much more than publish recipes (ie menus) we only do nutritional values for the diet menu. You can look up the nutritional value here though – http://caloriecount.about.com/….
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!
They only had canned in our area. Do you think that it would be ok to use them but drained?
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!
Any thoughts on substituting blueberries or strawberries for the raspberries?
Absolutely Rachel– I think either would be great.
Great! Thank you so much!
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!
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!
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.
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.
These came out way to dense and even after 50 minutes of cooking are heavy and much too moist.
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!