Jennifer Causey
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Makes 12 (serving size: 1 muffin)

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.

How to Make It

Step 1

Preheat oven to 375°F. Coat a muffin pan with cooking spray.

Step 2

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

Step 3

Whisk together maple syrup and tahini in a separate large bowl. Whisk in almond milk, vanilla, and eggs until combined.

Step 4

Slowly whisk dry ingredients into wet ingredients until just combined. Gently fold in beets until evenly incorporated.

Step 5

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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Ratings & Reviews

/5
Reviews
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