Lemon Beet Muffins

Beet Muffins with lemon and whole wheat flour are a healthy breakfast or snack packed with nutrients! Make them for a surprisingly delicious treat with a hidden vegetable!

As you read this, a certain someone (me) is on the back of a motor bike with a certain someone (G) driving from Oregon to Wyoming. I’m probably all clenched and tight in the shoulders, tapping {smacking} on Garrett’s back to drive slower, counting the dead bugs on my {thankfully} full-face helmet and possibly assigning names to said dead bugs.

I probably have a pretty sweet motor bike outfit on…or that may just be part of my motor-biking-from-Oregon-to-Wyoming fantasy because in all reality, my outfit is probably very practical. Nothing to see here, folks.

This is a sort-of vacation, sort-of we need to transport a motor bike from point A to point B scenario with all sorts of fun along the way. 

We will be stopping in Sun Valley, Idaho on the first day then continue on to Wyoming for the last stretch; spend one day in Wyoming and then back to California we go! Wish me luck, as this is my first experience on the back of a motorcycle.

Or should I say wish Garrett luck for having a back seat motor-biker to deal with for 789 miles.  Bahahaha! Cool it.

What were we talking about again? Oh yes, muffins. Muffins with roasted beets all up in their grill. 

A few weeks ago, I made beet burgers and had some leftover beet that had gone through the food processor. I couldn’t let it go to waste; no way, no how. 

I roasted up the shredded beet, threw it into a muffin batter and out popped lemony beet bundles of joy.

Parents: feed these to your kids. They’ll love the color and they’ll think it’s a cupcake. Take THAT, red velvet! It tastes great and it has…wait for it, wait for it….Vitamins!  Have a great weekend, folks!

Ingredients for Beet Muffins:

• 1 egg
• ¼ cup avocado oil
• ½ cup coconut milk
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1-1/3 cup whole wheat flour
• 1-1/2 teaspoon baking powder
• ½  teaspoon salt
• 1/2 cup honey
• 1 cup red beets, shredded and roasted.

How to Make Beet Muffins:

Preheat your oven to 375 degrees. There are multiple ways you can go about roasting your beets.  First, you can wrap the whole beet in aluminum foil (skin on) and roast it in the oven for one hour. Allow the beet to cool, then grate it with the fine side of your box grater.  This option takes some time, but it ensures that the texture of the beet is not noticeable and you wouldn’t know it was in the muffin unless you were told.

I chose a different method because I had leftover beet that was already grated from when I made beet burgers. Peel your beet, and chop it into 4 pieces. Put the pieces in a food processor, and pulse 5 to 8 times until the beet is all shredded up. 

Measure 1 cup of the shredded beet, wrap it all in foil and place it in the oven at 375 degrees for 30 – 40 minutes.  Allow the foil package to cool, then unwrap it and set aside.  This option is less time intensive and it allows the slightest bit of beet texture to come through. I like the texture, but I can understand if others would prefer to not realize the beet was in the muffin at all.  For mothers trying to get their kids to eat beets, the first option is likely the better.

In a mixer or mixing bowl, combine the egg, oil, milk, lemon juice and lemon zest. Mix until combined. In a separate bowl, combine the wheat flour, baking powder and salt. Stir the dry ingredients to combine.  Add the dry ingredients to the wet and mix just until combined. Add the shredded roasted beet and the honey and mix until the batter is uniformly combined.

Lightly oil a muffin pan and fill the muffin holes almost to the brim. Bake for 13 minutes or until the muffins test clean.  Makes 9 muffins!