Apple Beet Muffins

a beet muffin sliced in half on a counter next to other muffins

These healthy beet muffins are sweetened with shredded apples, applesauce, and a touch of maple syrup. They're low in sugar, dairy free, high in fiber, and a great option for kids and adults alike!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 164kcal

Author Lizzie Streit, MS, RDN

Equipment

Muffin pan

Ingredients

1 cup shredded cooked beets about 2 small cooked beets
2 cups shredded apples about 2 apples, do not need to peel
1 cup unsweetened applesauce
2 eggs beaten
⅓ cup extra virgin olive oil
3 tablespoons maple syrup can sub honey or extra applesauce
2 teaspoons vanilla extract
1.75 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt

Instructions

First, cook the beets if you are not using pre-cooked ones like Love Beets or canned beets (or beets you roasted or steamed at an earlier time). Keep in mind that the prep and cook time for this recipe does not take into account cooking the beets.
Preheat the oven to 350℉. Line a muffin pan (if not using a silicone one) and set aside.
Using a hand or box grater, shred the cooked beets and apples.
In a large mixing bowl, whisk together the unsweetened applesauce, beaten eggs, olive oil, maple syrup, and vanilla extract.
In a measuring cup or separate bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Add the dry to ingredients to the bowl with the wet ones. Stir to combine.
Fold the shredded beets and apples into the batter. Mix until evenly distributed.
Spoon the batter into the prepared muffin pan, filling each cavity about ¾ of the way.
Bake for 23 to 25 minutes until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a few minutes, then enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

I like to use Pink Lady or Honeycrisp apples, but any variety works.
To make the muffins egg-free/vegan, use flax "eggs" in place of the eggs. Combine 2 tablespoons milled flaxseed with 6 tablespoons water. Let it sit for 10 minutes to thicken before adding to the batter.
To freeze these muffins, let them cool completely then wrap each one in plastic wrap. Put the wrapped muffins in a bag, seal tightly, and freeze for up to 6 months. Thaw in the fridge overnight or in the microwave (with the plastic wrap removed) in intervals of 20 seconds until heated through.

Nutrition