Beet Apple Walnut Muffins

Last summer, after getting a stash of beets at the farmer’s market, I questioned whether beets would be a good muffin ingredient.  A simple Google search and I got my answer. YES.  Hundreds of variations out there.  So I set out to settle on the recipe I liked the best or concoct my own version, and in the process, gave a few batches of beet muffins away  as a part of my new beet advocacy mission.  I was so hoping that the dark, pink batter would hold onto its spectacular beet color, but the muffins emerge from the oven orangeish tan with a few specs of red — still beautiful, but surprisingly un-beetlike. I have no idea why beet muffins — or beet cake — has not gone mainstream. We can presume it’s just a matter of time.


Total cook time: 30 minutes

Makes 12 muffins

  • 1 cup flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 ts. ground ginger or 1 Tbsp. fresh grated
  • 1/2 tsp. salt
  • 1/3 cup ground flax
  • 1 egg
  • 1/4 cup canola oil
  • 1/2 cup raw sugar
  • 3/4 cup raw beets, finely shredded or ground in a food processor
  • 3/4 cup apples chopped very fine
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350
  2. Sift flour, baking powder, salt and cinnamon. Add ground flax to dry ingredients and set aside.
  3. Beat egg, oil and sugar.
  4. Peel and rough chop 1-2 raw beets. Add to a food processor and blend until finely ground. Measure 3/4 cup of ground beets and add to wet ingredients.
  5. Peel, core and chop 1-2 apples. Add 3/4 cup of the chopped apples to wet ingredients.
  6. Add 1/2 cup raisins and 1/2 cup chopped walnuts to wet ingredients.
  7. Combine wet and dry ingredient. Stir until just combined.
  8. Spray a 12-cup tin with non-stick spray or use paper liners, filling each 3/4 full.
  9. Bake for 30 minutes at 350 degrees.

2 thoughts on “Beet Apple Walnut Muffins”

  1. you have me thinking beets again and I just bought some for your layered salad.

    Tell me about turbinado sugar. Is it healthier? More natural? Does it taste the same?

    1. Turbinado sugar is the same as “raw” sugar. It’s less refined that white sugar and contains more of natural minerals from sugar cane, which is why it is darker with bigger crystals. Brown sugar, on the other hand, is essentially white sugar, with some of the molasses from the refining process added back in, at a ratio of roughly 1 tablespoon of molasses per 1 cup of white sugar.

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