Beetroot Carrot Muffins

Never knew it tasted so good! I must have added a bunch of stuff to make up for the bitter after taste since it was my first time using real beetroot and getting my hands coloured..

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I didn't realised I was also using the same ingredients from this other surprised carrot blueberry muffin recipe too. I guess I do love that combo of sweet carrots and refreshing apples together with a tinge of sweet potato to fill one's tummy sweetly and gracefully.

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I pretty much dumped everything in and was relying on my vision to see how thick the texture is with the flour estimation. I did ran out of Gluten free flour so added a touch of coconut flour which was just right (can't taste it for a change).

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The strong taste is definitely the beetroot. But it's supported by the other goodness of natural sweet carrots, apples, raisins and sweet potato.

Makes 6 muffins


  • 2 carrots (steamed)
  • 1 apple (steamed)
  • 1 medium sweet potato (steamed & mashed)
  • 1 medium banana (mashed)
  • 1/2 medium beetroot (grated)
  • 1/2 cup raisins
  • 4 eggs
  • 1/4 gluten free flour
  • 1/4 coconut flour
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp vanilla essence
  • salt

  1. Pre-heat oven 180degC.
  2. Grease a 6-muffin tray with margarine.
  3. In a food processor (first time using it!). Add all ingredients in except for flour, raisins and beetroot. Processed for 1 minute.
  4. Fold in the flour, raisins and beetroot. (Flour doesn't need to be sieved).
  5. Bake for 25-30 mins.
  6. Leave it to cool. If freeze, try to use within the month. Can be refrigerated up to a week.


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