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Whole Wheat Strawberry Beet Muffins

Sweet strawberry muffins with beets for color and nutrition! We used very little sugar, no oil, and 100% whole wheat, so moms and kids can agree on these colorful strawberry beet muffins.
Course Breakfast
Cuisine American
Keyword Whole Wheat Strawberry Beet Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Servings 30
Calories 84kcal



  • Preheat oven to 350* F. Grease or line a standard muffin tin.
  • Rinse and dice a 16 ounce package of strawberries into very small pieces. Rinse, peel, and grate 1 cup of fresh beets (be careful, they stain!).
  • Mix dry ingredients: flour, baking powder and soda, cinnamon, and salt.
  • In a large bowl, combine applesauce, sugar, eggs, and vanilla. Stir in 1 cup beets and all but about 3/4 cups of the strawberries (this is reserved for topping later). Smashing the strawberries as you mix is a great way to release their juices into the batter.
  • Slowly add dry ingredient mixture into the applesauce mixture.
  • Spoon mixture into muffin tin, filling each about 3/4 full. Top with sprinkles of set-aside strawberry chunks. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before eating.


Calories: 84kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Cholesterol: 12mg | Sodium: 172mg | Fiber: 2g | Sugar: 7g