Vegan Beet Muffins

Beet Muffins

To be perfectly honest, I don’t think I had ever tried, let alone, liked a beet until last month when I made BBQ Beet Burgers and Chocolate Beet Cupcakes.

Beet Muffins

Now, I’m obsessed. Every time I see them at the Farmer’s Market, I MUST HAVE. Plus, last week I got 4 HUGE beets for 3 dollars. You really can’t beet that. Heh. See what I did there? *cricket*

Beet Muffins

Anyway, since my encounter with the Chocolate Beet Cupcakes, I’ve been dying for more. This time, I took a different route and thought breakfast. How can I make a beet taste good for breakfast? How about making the most beautiful colored pink batter, pouring it in a cupcake pan, and calling them muffins. Deal? Deal.

Beet Batter

Yields 10-12 muffins


3 large beets
1/2 cup vanilla almond milk
1/2 teaspoon apple cider vinegar
3 Tablespoons vegetable oil
3/4 cup applesauce
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons poppy seeds


Preheat oven to 400F. Line a cookie sheet with foil. Set aside. Remove entire stem from each beet and place on foil-lined cookie sheet. Bake for 60 minutes, until beets can easily be pierced with a fork.

Let beets cool until easy to handle. Remove skin from beets using a knife, potato peeler, or the like. Chop into a 1-inch pieces and place in a food processor. Process until a course puree forms.

Preheat oven to 375F and lightly grease a muffin pan.

In a cup, combine vanilla almond milk and apple cider vinegar. Set aside for 2 minutes. When it has curdled slightly, add to the food processor with the beets. Puree until no large chunks are left.

In large bowl, whisk together beet mixture, oil, applesauce, vanilla extract, and brown sugar until fully combine.

In a small bowl, sift together flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet, mixing only to moisten. Stir in poppy seeds.

Fill the muffin cups 3/4 of the way full. Lick the bowl completely clean (seriously…this is a must. If you don’t do it, you’re muffins just won’t be that great).

Bake for 20 minutes, until a toothpick comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire cooking rack.

Beet Muffins


Oh my goodness. How pretty are these? More importantly, how great do these things taste? They have an earthy flavor to them, like most beets, but there is a hint of sweetness. If you’re not a huge fan of beets, don’t worry. The poppy seeds really mask that flavor and just allow for a slight aftertaste of beets.

Who says vegan food has to be boring? These muffins are packed with flavor, very unique, and VEGAN! It’s insane what a little applesauce can do. Plus the apple cider vinegar, almond milk, and applesauce make these cakes really moist!

Hate vegetables? You’re crazy. But if you do, try these muffins to get a small source of your daily veggies!

Beet Muffins


7 thoughts on “Vegan Beet Muffins

  1. I also love the tasty beet muffins! I am also in love with chocolate & beets together! You can’t beet that, agreed! 🙂 These muffins sing to me!
    I love the added poppy seeds for more fun!

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