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.
Servings 30
Calories 84kcal
Ingredients
- 3 cup strawberries
- 1 cup beet
- 3 1/2 cup flour, whole wheat
- 1 tablespoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 3 cup applesauce, unsweetened
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
Instructions
- 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.
