Move over carrots and zucchini, there’s a new veggie making its way into your muffins. Grated raw beets (use red or golden) stud these healthy breakfast muffins made with protein-packed and rich-in-the-good-fats, tahini. Sweetened with pure maple syrup instead of refined sugar, these muffins are a hands-down better-for-you choice. Plus the seeded muffin tops are incredibly tasty. Hold the beets with a paper towel as you grate, or wear gloves (red beets will dye your hands temporarily). Although there’s nothing better than a baked good fresh out of the oven, these on-the-go breakfast muffins freeze well.
1 cup (about 4 oz.) whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup pure maple syrup
¼ cup tahini (sesame paste), well stirred
½ cup unsweetened almond milk
2 teaspoons pure vanilla extract
2 large eggs
2 red or gold beets (about 8 oz.), peeled and grated (about 1½ cups)
1 tablespoon mixed white and black sesame seeds
Sat fat 1g
How to Make It
Preheat oven to 375°F. Coat a muffin pan with cooking spray.
Whisk together flour, baking powder, baking soda, and salt in a large bowl.
Whisk together maple syrup and tahini in a separate large bowl. Whisk in almond milk, vanilla, and eggs until combined.
Slowly whisk dry ingredients into wet ingredients until just combined. Gently fold in beets until evenly incorporated.
Divide batter among prepared muffin cups, and sprinkle tops with sesame seeds. Bake in preheated oven until a pick inserted in center of a muffin comes out clean, 18 to 22 minutes. Let cool in pan 5 minutes before transferring muffins to a cooling rack. Serve warm or at room temperature.
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