For those wondering what you can do with beetroot or how to incorporate it into your routine, look no further than these delicious beetroot muffins. Using pureed beetroot, these naturally sweet muffins have an irresistibly moist texture to tempt even the fussiest of eaters.
Oat Beetroot Muffins
- Servings
- 12
- Prep Time
- 20 mins
- Cook Time
- 20-22 mins
Ingredients
- 200 g gluten-free flour
- 85 g coconut palm sugar
- 45 g gluten-free quick rolled oats (plus more for coating)
- 60 g beetroot, peeled, cooked and pureed
- 2 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 2 tbsp melted coconut oil or vegan butter
- 60 ml maple syrup
- 120 ml almond or oat milk
- 125 g apple sauce
- Spray of coconut oil for coating the muffin tin
Method
Preheat oven to 350°F / 180°C.
Mix all dry ingredients together and set aside.
Next, in a separate bowl, whisk together the eggs, then add in oil/butter, maple syrup, milk, and apple sauce. Whisk until well combined.
Combine the wet ingredients into the dry ingredients and mix well.
Spray the muffin tin with coconut oil and put equal amounts of batter into each cavity. Sprinkle oats on top of each.
Bake for 20-22 minutes, then let cool.
Enjoy or store in the fridge for up to one week or in the freezer for 2 months.
Want to boost your collagen levels and add collagen peptides into your routine too? Try our tasty collagen carrot cake recipe here:
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Reap the benefits of collagen powder in this delicious recipe.