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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


  • 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


  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.