These super soft muffins are super healthy, too. You’ll never know that it has beets!
Ingredients
| Amount | Ingredient |
|---|---|
| 3/4 to 1 cup | beet puree |
| 1 medium | banana |
| 1 tbsp | flax seed |
| 1/3 cup | water |
| 1/3 cup | neutral vegetable oil (e.g., sunflower oil) |
| 1 tbsp | chia seed |
| 1 cups | all-purpose flour |
| 1/2 cup | sorghum (jowar) flour |
| 1/3 cup | oats |
| 1/3 cup | sugar |
| 1/8 tsp | nutmeg |
| 1 tsp | cinnamon |
| 1 1/2 tbsp | cocoa powder |
| 1 pinch | salt |
| 1/2 tsp | baking soda |
| 1 1/2 tsp | baking powder |
| 2 tbsp | chocolate chips (optional) |
Instructions
Blend banana, flax and water on high until smooth, approximately 45 to 60 seconds.
Combine banana mixture with beet puree and oil.
Add chia seeds. Whisk well to combine. Set aside.
In a separate bowl, combine all the dry ingredients.
Add the banana-beet mixture and gently fold together until combined. Don’t worry if it’s lumpy.
Portion into muffin cups (I use re-usable silicon cups).
Set aside for about 20 to 30 minutes. This time is for the gluten and baking powder do it’s magic.
Bake in pre-heated 350°F oven for 35 to 40 minutes. Test readiness with a toothpick - if it comes out clean, they’re done.
Allow to cool for 10 minutes, then remove from muffin cups.
Enjoy!
Beet Puree
I buy beets in 2 lbs bulk bags. Rinse, then steam the beets - about 40 minutes - until they’re completely tender. Let cool, then remove the skin. Chop and blend into a puree. Portion into slightly less than one cup containers and freeze. When you need to use, simply thaw in the refridgerator overnight.
Variations
Feel free to substitute pineapple or apple for the bananas. You can use pretty much any fruit you like!
You can replace the all-purpose flour with any other flour, so as to make them gluten-free.