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Whole Wheat Strawberry Beet Muffins Recipe

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4.1 from 9 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 30 muffins
  • Diet: Vegetarian

Description

These Whole Wheat Strawberry Beet Muffins are a nutritious and flavorful treat, combining the natural sweetness of strawberries and earthiness of beets with wholesome whole wheat flour. Perfect for a healthy breakfast or snack, these muffins are moist, lightly sweetened with applesauce and a touch of sugar, and have a lovely hint of cinnamon. They are baked to golden perfection and topped with fresh strawberry chunks for added texture and flavor.

Ingredients

Fruits and Vegetables

  • 3 cups strawberries
  • 1 cup beet (peeled and grated)

Dry Ingredients

  • 3 1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

Wet Ingredients

  • 3 cups unsweetened applesauce
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla paste

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease or line a standard muffin tin with paper liners to prevent sticking.
  2. Prepare Strawberries and Beets: Rinse and dice about 3 cups (16 oz package) of strawberries into very small pieces. Rinse, peel, and finely grate 1 cup of fresh beets. Be cautious as beets can stain surfaces and hands.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
  4. Combine Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, sugar, eggs, and vanilla paste. Stir these together until the mixture is smooth.
  5. Add Fruits to Wet Mixture: Fold in 1 cup of grated beet and all but about 3/4 cup of the diced strawberries into the wet ingredients. For extra flavor, gently mash the strawberries as you mix to release their juices into the batter.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until everything is combined. Do not overmix to keep the muffins tender.
  7. Fill Muffin Tin and Add Topping: Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved 3/4 cup strawberry chunks on top of each muffin for a fresh burst of flavor and attractive appearance.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
  9. Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely to room temperature before enjoying.

Notes

  • Beets can stain hands and surfaces; consider wearing gloves and using a cutting board that’s easy to clean.
  • Do not overmix the batter to ensure the muffins stay light and tender.
  • These muffins freeze well; store cooled muffins in an airtight container in the freezer for up to 3 months.
  • You can substitute the sugar with a natural sweetener like honey or maple syrup, but this may alter the texture slightly.
  • Make sure to fluff the whole wheat flour before measuring to avoid dense muffins.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/whole-wheat-strawberry-beet-muffins-recipe/