Naturally Pink Beetroot Muffins

Maple Syrup Version

These naturally pink beetroot muffins have been munchkin’s favorite muffins for a while. Since my whole family enjoyed the original version of this recipe (included below), I haven’t experimented with tweaks until today. I typically keep oven-roasted beets in my freezer, but today I had none. Instead, I had a few raw beetroots that needed to be used asap.

Cane Sugar Version

For many people who prefer to avoid white cane sugar, here’s the good news. While I swapped oven-roasted beet with raw beet, I also tried substituting sugar with maple syrup. The maple syrup version came out well, and my kids enjoyed the muffins just as much as they enjoyed the cane sugar version. In all honesty, I did notice a subtle difference in texture, especially the crunchy top that was missing in the maple syrup version. Using a raw beet instead of oven-roasted beet didn’t create any problem. I guess that choice will depend on what I have in the fridge/freezer.

These muffins are great for making ahead and freezing for quick snacks. Before freezing, allow the muffins to cool completely. Then, freeze muffins in a single layer on a cutting board or tray until they turn firm (about 1 hour.) Now you can transfer the muffins to a freezer-friendly bag or container. Freeze up to 3 months. You can thaw the muffins at room temperature or microwave for 30~60 seconds per muffin.

Cane Sugar Version

My two recipes below use different oven temperatures and timing, and those are interchangeable. I simply wanted to test both temperatures and timing. The reason to use high temperature (425F) at the beginning is to get the beautiful muffin top. But the oven temperature needs to be adjusted mid-way to prevent burning. If you prefer to walk away from the oven for 20 minutes and come back, using 400F and the middle rack position worked well.

Beet Muffins with Maple Syrup

Naturally pink beet muffins. My kids love them.

Course Snack
Cuisine American
Servings 12 muffins
Author whiteblankspace

Ingredients

  • 1 small oven-roasted beet or raw (peeled) beet
  • 1/4 cup unsweetened tahini
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup maple syrup
  • 1/2 cup olive oil
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt

Instructions

  1. Preheat oven to 400F (position rack in the middle)

  2. Blend beet, tahini, eggs, milk, maple syrup, olive oil, and vanilla extract in a blender until smooth.

  3. Combine flour, baking powder, and salt in a large bowl and mix well.

  4. Make a well in the middle of the dry mixture and pour the wet mixture.
  5. Gently stir with a spatula until just combined. Do not over mix.
  6. Line a muffin tin with paper muffin cups. Evenly distribute batter into cups.
  7. Bake for about 20 minutes until toothpick inserted in the middle comes out clean. Cool on a wire rack.

Recipe Notes

For the nice pink color, you need to use an oven-roasted beet or raw beet. If using a boiled or canned beet, the color will be less saturated.

Beet Muffins with Cane Sugar

Naturally pink beet muffins. My kids love them.

Course Snack
Cuisine American
Servings 12 muffins
Author whiteblankspace

Ingredients

  • 1 small oven-roasted beet or raw (peeled) beet
  • 1/4 cup unsweetened tahini
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup olive oil
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt

Instructions

  1. Preheat oven to 425F (position rack in the middle)
  2. Blend roasted beet, tahini, milk, eggs, olive oil, and vanilla extract in a blender until smooth.
  3. Combine flour, sugar, baking powder, and salt in a large bowl and mix well.
  4. Make a well in the middle of the dry mixture and pour the wet mixture.
  5. Gently stir with a spatula until just combined. Do not over mix.
  6. Line a muffin tin with paper muffin cups. Evenly distribute batter into cups.
  7. Bake for 12 minutes, and then lower the heat to 350F and bake for additional 5 to 7 minutes. Cool on a wire rack.

Recipe Notes

For the nice pink color, you need to use an oven-roasted beet or raw beet. If using a boiled or canned beet, the color will be less saturated.

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