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Whole Wheat Blueberry Beet Muffins
Whole Wheat Blueberry Beet Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious whole wheat blueberry muffins with a hidden surprise - shredded beets for a pop of color, applesauce for moistness, and rolled oats for texture.
Ingredients:
  • 2.5 cups whole wheat flour
  • 1.5 cups rolled oats
  • 1 tablespoon baking powder
  • 2.5 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup canola oil
  • 2 cups applesauce
  • 0.5 cup water
  • 1 cup fresh blueberries
  • 1 cup shredded peeled beets
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease 24 muffin cups.
  • Combine whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In another bowl, mix canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients and stir to combine. Gently fold in blueberries and shredded beats before spooning the batter into the muffin cups.
  • Bake in the preheated oven for 25-30 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.

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