I think beets may be one of the most underrated vegetables around. They’re absolutely lovely, grow in almost any condition throughout most of the year, and are bursting with nutritional benefits. In the olden days, beets were used quite a bit as a natural sweetener, which just makes sense, considering their high sweetness content. That’s why I decided to use them in this muffin recipe.
I’m constantly trying to come up with new, healthy recipes to keep my family interested in a vegan, gluten free lifestyle. Afterall, what is the point in making healthy food if nobody wants to eat it? My family can sometimes be difficult, just because we’re a fairly large family and everyone has slightly different preferences. The good news is, we all love muffins, and these muffins have the approval of the entire household!
I used quinoa flour because it adds extra protein to my muffins, which means we’ll all have a bit more energy in the morning to keep us going all day! To add a light, springy texture, I also used regular white gluten free flour- both of these flours are easily found at any health food store or high end grocery. Although the beets carry a natural sweetness on their own, I also added some agave syrup, just to give the muffins a little more sweetness and to add moisture.
You can use any type of nut milk in this recipe, but I find that the buttery sweetness of cashew milk really plays well with the earthy flavour of the beets. Unlike cow’s milk, cashew milk has no naturally occurring sugars, so it won’t cause your blood sugar level to spike. It also contains Vitamin K, and is completely free of cholesterol and saturated fats.
Conventional muffins are typically full of fat and sugar, which is a shame, considering they’re commonly touted as a “healthy” breakfast or snack option. That’s why I love these muffins so much- they have all the convenience of a regular muffin (I’m always thinking of what I can put in my boys’ lunch boxes), they taste great, and they’re full of nutritionally rich ingredients while omitting all the excess fat, calories, carbs and sugar.
So, next time you’re in the mood for a sweet treat, whip up a batch of these (and tell me what you think in the comments below!). And always remember, eat well to live well!
- 4 medium size beetroots, peeled and halved
- ½ cup Quinoa flour
- 1 ½ cup White Gluten Free Flour
- ½ cup Agave syrup
- 1 tsp Baking Powder
- ½ cup Coconut oil melted
- ½ cup Cashew milk
- 1/2 tsp Himalayan pink salt
- 1 handful of Pecan nuts
- 3 tsp of Beetroot powder (optional)
1. Cook beetroots in boiling water until soft. Once cooked blend till smooth.
2. Mix all ingredients with beetroot purée, then add the chopped Pecan nuts .
3. Preheat oven to 185C (370F)
4. Grease the moulds with coconut oil before you pour the batter in. Bake for 20-25 min at 185 C.
5. To test doneness, insert a toothpick into the center of one of the muffins. If it comes out clean, the muffins are ready. If they need more time, continue to cook at 10 minute intervals until done.