Are you ready to supercharge your mornings with a burst of flavor and nutrition? Meet the Beet Blueberry Molasses Superhero Muffins, a delightful treat that combines the earthy sweetness of beets with the juicy pop of blueberries. These muffins are not just a feast for your taste buds; they're also packed with wholesome ingredients that will fuel your day. With a prep time of just 15 minutes and a total bake time of 20 minutes, you'll be enjoying these vibrant, health-packed muffins in no time! Don't miss out on this deliciously unique recipe that will have you feeling like a culinary superhero!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup beet puree
- 1/2 cup blueberries
- 1/3 cup molasses
- 1/2 cup almond milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, mix the beet puree, molasses, and almond milk until well combined. The mixture will have a vibrant deep red color.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the fresh blueberries and chopped nuts (if using). Take care not to crush the blueberries while mixing.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This ensures the muffins will rise properly.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Perfect Beet Puree: If you’re making your own beet puree, roast the beets for a sweeter flavor. Simply wrap them in foil and bake at 400°F (200°C) until tender, then blend until smooth.
- Oats for Texture: For added texture, consider using quick oats instead of rolled oats. They’ll blend in seamlessly while still providing that hearty muffin feel.
- Molasses Magic: Don’t skip the molasses! It not only adds a rich flavor but also contributes to the moisture of the muffins. If you prefer a lighter flavor, you can substitute half of the molasses with honey or maple syrup.
- Blueberry Tips: Fresh blueberries work best, but if you’re using frozen, toss them in a little flour before adding them to the batter to prevent them from sinking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay! Overmixing can lead to dense muffins.
- Customize Your Nuts: Feel free to experiment with different types of nuts like walnuts or pecans, or even leave them out entirely if you prefer a nut-free muffin.
- Storage Secrets: To keep your muffins fresh, store them in an airtight container. They can be frozen for up to three months, making them a perfect grab-and-go breakfast option!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
