Whole Wheat Blueberry Beet Muffins

Whole Wheat Blueberry Beet Muffins

27
blueclements 0

"Beautiful, delicious muffins!"

Ingredients

40 m {{adjustedServings}} servings 198 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
  2. Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups.
  3. Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
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Reviews

27
  1. 34 Ratings

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I used coconut oil instead of canola, and 1/2 cup of Xylitol and 1/4 tsp stevia powder for the sugar. Substituted 1 1/2 cups of oat bran for the oats and mixed it with the applesauce to absorb ...

I'm reviewing this because it was the inspiration for the way I made these moist, delicious muffins! I used 1 1/4 cup sorghum flour and 1 1/4 cup rye flour instead of the wheat flour, I added a...

A fantastic way to get your kids to eat beets! I shy away from using oil and refined sugar in my baking when I can so I used 1/2C of honey instead of the canola oil & white sugar - worked out gr...