Tag Archives: Beet Muffins

Beet Roundup

From pancakes to muffins, smoothies to salads — steamed roasted and raw — beets and beet greens been the subject of lots of posts this year. I didn’t start 2013 with the intention exploring this deeply pigmented root from every possible angle. In fact, on a few occasions, I made a small determination to rein in my new-found fervor, and then I’d end up asking myself, “why stop now.”

The bottom line, I’ve barely just begun. Next on the docket: beet chips, assorted borscht recipes, pickled beets, and a beet cake. In the meantime, here’s a brief recap of the fun that we’ve had with beets for the first 8 months of 2013.

Beet Pancakes with Fresh Blueberry Syrup

Beet Apple Walnut Muffins

Beet Green and Kale Frittata

Yogurt, Blueberry and Beet Green Smoothie

Beet Green and Strawberry Smoothie

Hummus with Roasted Beets

Beet Carrot and Apple Slaw

Beet Pecan and Feta Salad

Beet and Garbanzo Bean Salad

Spinach and Beet Salad

Beet and Blueberry Salad

Moroccan Beet and Carrot Salad

Borscht Lite

Root Vegetable Hash

Roasted Roots

Quinoa with Roasted Beets

Beet Greens and Portobellos over Pasta

Beet Green Quiche in a Brown Rice Crust


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.