Blueberry Beetroot Muffins

    Blueberry Beetroot Muffins

    Recipe Picture:Blueberry Beetroot Muffins
    1

    Blueberry Beetroot Muffins

    (41)
    40min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
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    (41)

    Reviews in English (31)

    by
    34

    I used coconut oil instead of canola, and 1/2 cup of Xylitol and 1/4 tsp stevia powder for the sugar. Substituted 1 1/2 cups of oat bran for the oats and mixed it with the applesauce to absorb some of the moisture. Added 1 tsp vanilla and 1 cup chopped walnuts and these came out wonderful and look great. Beets are one of the most healthful vegetables because of their high mineral content--even better than carrots. THANK YOU for this recipe!!  -  19 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    27

    I'm reviewing this because it was the inspiration for the way I made these moist, delicious muffins! I used 1 1/4 cup sorghum flour and 1 1/4 cup rye flour instead of the wheat flour, I added an extra cup of oatmeal, omitted the soda and salt, and changed the sugar to honey. Next time, I will cut amount of honey to 1/2 cup because they were very sweet! I loved having beets in these muffins, that is a fantastic idea!  -  23 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    24

    A fantastic way to get your kids to eat beets! I shy away from using oil and refined sugar in my baking when I can so I used 1/2C of honey instead of the canola oil & white sugar - worked out great! I took them to the daycare my son goes to and all the kids ate (and loved!) them  -  11 Oct 2011  (Review from Allrecipes USA and Canada)

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