I made more muffins to share with you.
Muffins made with grated beets.
Before you leave and find another blogger who’s posting about, you know, blueberry or coffee cake muffins, give these a chance.
Branch out. You might find you like muffins made with beets.
Not long ago, I was with you on team no beet. I mean, they kinda taste like dirt.
I mean earthy. They taste earthy.
But then I started cooking them differently, and I began ordering from The Chef’s Garden. It’s a farm based in Ohio that typically sells to big name, Michelin type restaurants. While they still sell to them, they also sell direct to consumer now, and having those vegetable in my refrigerator is a game changer.
Not only do they have different color beets: red, orange, yellow, candy cane striped, but they are also super sweet and flavorful and perfect sliced super thin and left raw in a salad, steamed in the oven in a foil pack for just about any application, and grated into muffins.
These muffins are based on my favorite carrot cake that I am also craving. I made it for my birthday last year. I miss that world. So I made something different but the same, still full of hope for a bright future.
With some bright flavors, tons of texture, and a nutritional punch. So give beets a chance. Make some muffins. Try something new. You might like it. And if you don’t, maybe your neighbors will 😉Print
Packed with flavor and nutrition, these muffins will make you love beets even if you think you don’t.
½ cup toasted walnuts
½ cup toasted unsweetened coconut flakes
¾ cup raisins
¾ cup + 1 ½ tablespoons olive oil
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca starch, ¾ cup coconut flour)
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cardamom
½ teaspoon ground clove
1 teaspoon vanilla bean powder
¾ cup coconut sugar
3 large eggs
2 ½ cups grated beets, any color
Preheat oven to 350 degrees F. Oil a muffin tin very well, including the top. Also oil a ramekin or oven safe bowl for extra batter.
Zest the orange into a large bowl. Juice the orange into a smaller bowl and stir the raisins into it. Microwave for 1 minute until very hot. Allow to sit while you prepare the batter.
In the large bowl with the zest, whisk in the oil, sugar, and eggs one at a time. Whisk in the flour, baking powder and soda, cinnamon, ginger, cardamom, clove, and vanilla. Stir in the walnuts, drained raisins, and shredded beets. Stir in 2 tablespoons of the orange juice from the raisins, and more if necessary until the batter comes together.
Fill the muffin tin cups a generous ¾ full and put the remaining batter in the ramekin or bowl. Bake about 20 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve immediately or allow to cool completely in the pan.
To remove from the pan, loosen the edges with a spoon and then guide the muffin out. If you have oiled well and have a good pan, it should work. Muffins may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave 1 minute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes