Fluffy Beet Muffins

Getting kids (or adults!) to eat their vegetables can feel like an uphill battle, especially during breakfast time. Between rushing to pack lunches and making sure everyone’s dressed for school, serving up something both nutritious and tasty often falls to the bottom of the priority list.

That’s where these beet muffins come to the rescue – they’re sweet enough to feel like a treat, secretly packed with nutrients, and perfect for grabbing on your way out the door. Plus, you can make a batch on Sunday and have breakfast sorted for the whole week ahead.

What Kind of Beets Should I Use?

Red beets are the most common choice for these muffins and will give your baked goods that lovely pink color, but golden beets can work too if that’s what you have on hand. For this recipe, medium-sized beets (about 2-3 inches in diameter) are perfect – just make sure to pick ones that feel firm and heavy for their size, with smooth skin and no soft spots. Fresh beets from your grocery store or farmers market will work great, and while you can use pre-cooked packaged beets in a pinch, they tend to be a bit more watery which might affect the texture of your muffins. If you’re roasting your own beets, wrap them in foil and pop them in the oven until they’re tender enough to pierce easily with a fork – this usually takes about 45-60 minutes at 400°F.

Options for Substitutions

These pink-hued muffins are pretty flexible when it comes to ingredients. Here are some swaps you can try:

• Beet: If you’re not a fan of beets or can’t find them, you can substitute with 1/4 cup of unsweetened applesauce plus 2 tablespoons of grated carrot for moisture and natural sweetness. The color will be different, but the texture will be similar.
• Tahini: You can replace tahini with any nut or seed butter (like almond butter or sunflower seed butter). Just make sure it’s unsweetened and well-stirred.
• Milk: Any type of milk works here – dairy or non-dairy. Try almond milk, oat milk, or soy milk for a dairy-free version.
• Olive oil: Feel free to use melted coconut oil, vegetable oil, or even melted butter as a substitute.
• All-purpose flour: For a different texture, try using whole wheat flour for up to half the amount. For gluten-free muffins, use a 1:1 gluten-free flour blend (make sure it contains xanthan gum).
• Eggs: For each egg, you can use 1/4 cup mashed banana or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes before using).

Watch Out for These Mistakes While Baking

The biggest challenge when making beet muffins is overmixing the batter – once you combine the wet and dry ingredients, stir just until they’re barely incorporated to keep your muffins tender instead of tough and dense. Getting the right beet consistency is crucial too – grate your beets finely using a box grater or food processor to ensure they blend seamlessly into the batter without leaving chunky pieces. If you’re working with raw beets, take an extra minute to squeeze out excess moisture after grating, as too much liquid can throw off the recipe’s balance and lead to gummy muffins. For the best texture and rise, make sure your ingredients (especially eggs and milk) are at room temperature before starting, and don’t forget to fill your muffin cups only 2/3 full to prevent overflow during baking.

What to Serve With Beet Muffins?

These pretty pink muffins make a great breakfast or afternoon snack, and they pair really nicely with a hot cup of coffee or tea. For breakfast, I like to serve them slightly warm with a pat of butter and maybe a drizzle of honey – the sweetness goes so well with the earthy beet flavor. If you’re serving these as part of a brunch spread, they go great alongside some Greek yogurt and fresh fruit, or even with a schmear of cream cheese for something a bit more filling. You could also pack them in lunch boxes with some cheese cubes and fresh fruit for a fun, colorful meal.

Storage Instructions

Counter Storage: These pretty pink muffins stay fresh at room temperature for 2-3 days. Just pop them in an airtight container and keep them on your counter. They’re perfect for grabbing as a quick breakfast or snack throughout the day!

Refrigerate: Want them to last longer? Place your muffins in a sealed container in the fridge for up to a week. The cool temperature helps preserve the natural beet color too. I like to line the container with paper towels to absorb any excess moisture.

Freeze: These muffins are great for batch baking! Let them cool completely, then wrap each one individually in plastic wrap and place in a freezer bag. They’ll keep well for up to 3 months. When you’re ready to enjoy one, just thaw it overnight in the fridge or for about an hour on the counter.

Preparation Time	15-20 minutes
Cooking Time	17-20 minutes
Total Time	32-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 40-50 g
• Fat: 160-180 g
• Carbohydrates: 250-270 g

Ingredients

For the dry ingredients:

• 2 1/2 tsp baking powder
• 1 tsp kosher salt
• 3/4 cup granulated sugar
• 2 1/2 cups all-purpose flour

For the wet ingredients:

• 1 small beet (about 2.5 oz)
• 2 eggs (room temperature, for better emulsification)
• 3/4 cup milk (whole milk for a richer muffin)
• 1/2 cup olive oil (light olive oil works well)
• 1/4 cup tahini (a good quality one like Soom adds creaminess)
• 2 tsp vanilla extract

Step 1: Preheat the Oven

Position your oven rack in the middle and preheat the oven to 425°F.

This initial high temperature will help your muffins rise quickly, giving them a nice dome shape.

Step 2: Prepare the Wet Ingredients

In a blender, combine roasted beet, tahini, milk, olive oil, eggs, and vanilla extract.

Blend these ingredients until they form a smooth puree.

This vibrant mixture will be the flavorful base of your muffins.

Step 3: Mix the Dry Ingredients

In a separate bowl, add flour, sugar, baking powder, and salt.

Mix well with a whisk to ensure even distribution of the baking powder and salt throughout the flour.

This step is essential for the even texture of your muffins.

Step 4: Combine Wet and Dry Ingredients

Make a well in the center of your dry ingredient mixture.

Pour the blended wet ingredients into this well.

Using a spatula, gently stir the mixture together until just combined.

Be careful not to overmix; a few lumps are perfectly fine and will ensure your muffins stay tender.

Step 5: Prepare the Muffin Tin and Bake

Line a muffin tin with paper muffin cups.

Distribute the batter evenly to fill the cups.

Keep in mind that this recipe yields giant muffins!

Place the tin in the preheated oven and bake for 12 minutes.

Then, reduce the oven temperature to 350°F and continue baking for an additional 5 to 7 minutes.

The muffins are done when a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes.

Transfer the muffins to a wire rack to cool completely.

Enjoy your nutritious and delicious beet muffins warm or at room temperature!