You may be bored of muffin recipes but it’s an amazing vegetable that can be integrated into our diet in numerous ways, both in sweet and savoury preparations, and your children will love it and its pretty colour—as well as its delicious results! So, if you like beetroot pancakes, it’s time to taste its unique flavour in muffins, too. JUMP TO RECIPE to bake beetroot muffins.
These beetroot muffins can be made to give away at school, at birthday parties, as breakfast, for a stroll, or to simply get in the kitchen with your little ones to create a great and healthy snack. And here’s where I’d like to explain why it’s better to offer muffins instead of cupcakes for snacks. By the way, do you know their differences?
Cupcakes are tiny cakes which contain sugar, butter, and usually some self-rising flour, while it’s always accompanied by some buttercream topping, icing, or sugar paste. I hope you realize how unhealthy all those things are. In general, cupcakes have a mixture of different textures, so if you remove the toppings, they don’t automatically turn into muffins. To make them, they need more vigorous mixing, and they can’t be transformed into savoury as muffins can.
Muffins, on the other hand, are individually portioned baked products, according to Wikipedia, which can be either savoury or sweet. They can be made with all-purpose flour or any other flour, and don’t need butter, which can be skipped or replaced by any other plant oil. They can also be made out of any ingredient you can imagine, are certainly healthier, and are a more ideal breakfast. What our friend Wikipedia got wrong, though, is that freshly baked muffins are being sold by bakeries, donut shops, pastry shops, and some fast-food restaurants and coffee houses. No, Ms Wikipedia; freshly baked muffins are also found in our homes, coming out of our ovens! And such a muffin can also come out of your oven, as soon as you follow my recipe.
To make them, you’ll need:
- Boiled or steamed beetroots, about one medium-sized beetroot.
- A small banana (Cretan and organic bananas are usually the smallest ones).
- A free-range or organic egg.
- Yogurt of your choice, we prefer sheep yogurt.
- Honey, which can be adjusted according to your tastes, and is of course never offered to children younger than one year old.
- All-purpose flour.
- Buckwheat flour. Alternatively, you can use oat flour.
- Baking powder, so that our muffins rise beautifully.
- 8 muffin moulds, avoid using paper liners and get silicone moulds.
Check out their savoury version with beetroot, carrot, and feta here.
More Recipes
Simple, healthy, nutritious, and delicious, sweet muffin for the whole family.
Preheat the oven to 190°C.
Beat the egg in a bowl, add the milk, the yogurt, and the honey and mix.
Process the beetroot and the banana in a food processor into a puree and add them to the bowl.
Then, add the flour and the baking powder and mix all ingredients until homogenous.
Move to muffin moulds (I’d suggest avoiding paper liners) and place the fruit of your choice on top.
Bake for 20 minutes or until a knife inserted inside emerges dry.
Ingredients
Directions
Preheat the oven to 190°C.
Beat the egg in a bowl, add the milk, the yogurt, and the honey and mix.
Process the beetroot and the banana in a food processor into a puree and add them to the bowl.
Then, add the flour and the baking powder and mix all ingredients until homogenous.
Move to muffin moulds (I’d suggest avoiding paper liners) and place the fruit of your choice on top.
Bake for 20 minutes or until a knife inserted inside emerges dry.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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