Fresh carrot and beet muffins, cooling on a wire rack. They are red-orange from the carrots and beets.
Recipes

Carrot Beet Muffins

inametaphor

Carrot and Beet Muffins

  • Servings: 18
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I cobbled this together from a few different recipes when I was looking for a way to use up beets, which neither Becca nor I love all that much.

Ingredients

  • 2 c flour (mix of white and whole wheat worked fine)
  • 1/2 t salt
  • 3 t baking powder
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 3 eggs
  • 1/2 c unsweetened applesauce
  • 1/2 c vegetable oil
  • 3/4 c sugar
  • 1 t vanilla
  • 2 c carrots, shredded
  • 1 c beets, shredded
  • 10-12 dates, pitted and coarsely chopped

Directions

  1. Preheat oven to 375F and line or grease muffin tins.
  2. Soak the dates in warm water for about 5 minutes to soften them, then drain. While the dates are soaking, mix the dry ingredients in a medium bowl and set aside.
  3. Mix the eggs, applesauce, oil, sugar, vanilla, and dates until combined. Stir in the dry ingredients until just moistened. Fold in the carrots and beets. Fill muffin tins 2/3 full – in my muffin tins, this works out to be about a scant quarter cup.
  4. Bake for about 25 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack.