-
-
My review
Whole Wheat Blueberry Beet Muffins
blueclements
"Beautiful, delicious muffins!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 198 calsOriginal recipe yields 24 servings (2 dozen muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
- 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.
- 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; 10.4 g fat; 24.9 g carbohydrates; 3.1 g protein; 16 mg cholesterol; 301 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3139 Ratings
-
-
-
-
-
Most helpful positive review
6/19/2011
I used coconut oil instead of canola, and 1/2 cup of Xylitol and 1/4 tsp stevia powder for the sugar. Substituted 1 1/2 cups of oat bran for the oats and mixed it with the applesauce to absorb ...
Most helpful critical review
3/22/2013
I really wanted to like this recipe because of the use of the fruit, vegetables, whole grains, etc..... but just did not. There was a really earthly, soil like flavor that came from these muffi...
Most helpful
Most positive
Least positive
Newest
6/19/2011
I used coconut oil instead of canola, and 1/2 cup of Xylitol and 1/4 tsp stevia powder for the sugar. Substituted 1 1/2 cups of oat bran for the oats and mixed it with the applesauce to absorb ...
6/23/2011
I'm reviewing this because it was the inspiration for the way I made these moist, delicious muffins! I used 1 1/4 cup sorghum flour and 1 1/4 cup rye flour instead of the wheat flour, I added a...
10/11/2011
A fantastic way to get your kids to eat beets! I shy away from using oil and refined sugar in my baking when I can so I used 1/2C of honey instead of the canola oil & white sugar - worked out gr...
1/8/2012
January 9, 2012: Thank you Blue Clements. These were delicious. I have to admit, I was skeptical as I was grating beets and mixing the ingredients. I kept thinking, "this seems too healthy to...
6/19/2011
Awesome! I did replace the white sugar with ¾ cups of agave nectar. I also had to cut ¼ cup off all wet ingredients to make up for the substitution.
10/5/2011
I was looking for a somewhat healthy muffin for my family and happened to have all the ingredients for this one. For texture, I only put in 2 cups of whole wheat flour & substituted 1/2 cup of a...
7/26/2011
These were delicious and the beets were well disguised (as I have kiddos who "don't like" beets yet scarfed these muffins down)! I did have to make some changes. I used King Arthur Gluten Free ...
9/29/2012
Very moist. I followed previous advice and subbed 1/2 cup honey for the oil and sugar, and it was perfect. The texture and taste was grand.