Beet and Carrot Mini Muffins

beet and carrot mini muffins
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These vibrant little muffins get their stunning pink hue from nature’s finest: beet and carrot! But don’t worry. These muffins taste nothing like “veggie” bread. My kids gobble them up so fast. I need to make a double batch to save any for later.

When I get beets, I roast a bunch at once and freeze them for recipes like this. Read how to bake beets in this post. They get this amazing, sweet, and mellow flavor that takes muffins to a whole new level. Don’t have any roasted beets handy? No worries! You can use raw beet after peeling them – though the taste might be a touch sharper. Keep in mind that the store-bought cooked beets don’t make vibrant muffins like those pictured here.

Do you pack a special lunch for valentines day? How about packing these muffins for a fun snack? Pack with a side of yogurt and sprinkles on top for a festive touch!

5 from 5 votes
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Beet and Carrot Mini Muffins

Make these fun mini muffins for Valentines day special lunch for your kids

Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 mini muffins
Author whiteblankspace

Ingredients

  • 1/2 raw medium-size beet, peeled 2 oz after peeled
  • 1 raw medium-size carrot, peeled 2.5 oz after peeled
  • 1 egg
  • 1//2 cup greek yogurt
  • 1/4 cup avocado oil
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt

Instructions

  1. Adjust oven rack to upper-middle position and preheat to 375 F.
  2. In a high-speed blender, blend beet, carrot, egg, yogurt, oil, and vanilla extract until smooth.
  3. Mix flour, sugar, baking powder, cinnamon, ginger, and salt in a bowl.
  4. Gently mix the wet ingredients and dry ingredients together using a rubber spatula. Try not to over-mix.
  5. Spray a nonstick mini muffin tin with a baking spray such as Baker’s Joy that has flour in it. Using a 1 tbsp cookie scoop, divide batter into muffin cups. Fill about 2/3 of each cup.
  6. Bake for about 15 minutes.
  7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. If freezing, freeze in a single layer until solid and then transfer to a freezer-safe bag.

25 Responses

  1. 5 stars
    Wonderful recipe! My family of 5 is enjoying these in their lunches today. I added mini valentine sprinkles on top of the batter before baking & they turned out great. Thank you!!

    1. You can use maple syrup or honey, but the batter will turn a little more wet than the original recipe. You might need to add a little more flour to balance.

      1. Could you make these with vegetable or sunflower oil instead of avocado oil? Unfortunately avocado oil is not something easily available in the UK!

        1. Any neutral-tasting oil is ok to use. Avocado oil is just my preference. Even olive oil works as long as the taste is mellow.

      2. I have a left over beer that is cooked. Do you think I could use that but add more flour to it if it’s too thin? What consistency would I be looking for?

        1. I use roasted beet (cooked) often in this recipe. It works well. The muffin batter is slightly thicker than a pancake batter.

      1. 5 stars
        Incredible recipe for my 6 year old’s lunchbox – especially as I really wanted a healthy snack! She couldn’t even tell that there were hidden veggies in it and she was so proud of herself when she found out ☺️
        It was so yummy!

        1. It’s so lovely to hear that your little one enjoyed these muffins! I love mini muffins in the lunchboxes because they fit in so nicely in the containers. 🙂

    1. You can try a flax egg or chia egg, although I haven’t tried it with this recipe. One flax egg: combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes

    1. You can replace all purpose flour with whole wheat flour. If the batter feels too stiff, add a splash of milk or water.

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