Whole Wheat Blueberry Beet Muffins

4.5
(47)

Beautiful, delicious muffins!

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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
24
Yield:
2 dozen muffins

Ingredients

  • 2 ½ cups whole wheat flour

  • 1 ½ cups rolled oats

  • 1 tablespoon baking powder

  • 2 ½ teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 1 cup canola oil

  • 2 cups applesauce

  • 1 cup white sugar

  • 2 eggs

  • ½ cup water

  • 1 cup fresh blueberries

  • 1 cup shredded peeled beets

Directions

  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.

Nutrition Facts (per serving)

198 Calories
10g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 198
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 301mg 13%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 12g
Protein 3g
Vitamin C 1mg 6%
Calcium 47mg 4%
Iron 1mg 5%
Potassium 114mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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