Blueberry Beetroot Muffins

    Blueberry Beetroot Muffins


    33 people made this

    These wholemeal muffins are baked with rolled oats, cinnamon, apple sauce, blueberries and grated beetroot for a healthy breakfast or afternoon tea.

    Serves: 24 

    • 2 1/2 cups (300g) wholemeal flour
    • 1 1/2 cups (120g) rolled oats
    • 1 tablespoon baking powder
    • 2 1/2 teaspoons bicarb soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1 cup (250ml) canola oil
    • 2 cups (500ml) apple sauce
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1/2 cup (250ml) water
    • 1 cup (150g) fresh blueberries
    • 1 cup (140g) fresh beetroot, peeled and grated

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease 24 muffin cups.
    2. Mix the wholemeal flour, rolled oats, baking powder, bicarb soda, cinnamon and salt in a large bowl. In a separate bowl, mix the canola oil, apple sauce, sugar, eggs and water. Pour the apple sauce mixture into the dry ingredients then stir to combine. Gently fold in the blueberries and grated beetroot. Spoon the batter into the prepared muffin cups.
    3. Bake in the preheated oven until browned and a toothpick inserted into the centre of a muffin comes out clean, 25 to 30 minutes.

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