Description
Delicious and nutritious beetroot muffins, perfect for breakfast or a healthy snack.
Ingredients
Scale
- 1 cup grated beetroot
- 1 cup whole wheat flour
- 1/2 cup honey or maple syrup
- 1 cup rolled oats
- 2 large eggs
- 1 tbsp baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- Combine dry ingredients: whole wheat flour, oats, and baking powder.
- Add grated beetroot, honey, and eggs, stirring until just combined.
- Pour batter into muffin tins lined with paper liners.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
Notes
- For a vegan option, substitute eggs with flax eggs.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg