Whole Wheat Strawberry Beet Muffins
The ultimate comfort food for any occasion! These Whole Wheat Strawberry Beet Muffins combine the earthy sweetness of beets with fresh strawberries for a delightful breakfast or snack. Packed with nutrients and flavor, they're perfect for sharing or enjoying on your own. Make them tonight and experience the joy!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Oven
- Peeler
- Cutting Board
Ingredients
- 3 cups Strawberries
- 1 cup Beet
- 3.5 cups Whole Wheat Flour
- 1 tablespoon Baking Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 3 cups Applesauce unsweetened
- 0.5 cups Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This temperature is just right for creating the perfect muffin texture—soft and fluffy on the inside while slightly crispy on the outside. While the oven warms up, take a moment to prepare your muffin tin by greasing it or lining it with paper liners.
- Next, rinse and dice 3 cups of strawberries into very small pieces. You want them to mix seamlessly into the batter. As you chop, the sweet aroma of strawberries filled the air, making the anticipation even greater. Set aside 3/4 cup of diced strawberries for topping the muffins later.
- For the beet, rinse, peel, and grate 1 cup of fresh beets. Be cautious as they can stain! The vibrant color will add a beautiful touch to your muffins. It’s amazing how such a simple vegetable can transform the whole dish.
- In a large mixing bowl, combine the dry ingredients: 3 1/2 cups of whole wheat flour, 1 tablespoon of baking powder, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of salt. Mixing these together ensures that the leavening agents are evenly dispersed throughout the flour, which leads to a consistent rise.
- In another bowl, whisk together 3 cups of unsweetened applesauce, 1/2 cup of sugar, 2 large eggs, and 1 teaspoon of vanilla extract. As you stir, notice how the applesauce creates a smooth, creamy mixture. This will be the base for your muffins, adding moisture and sweetness.
- Now, gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined; be careful not to overmix, as this can lead to dense muffins. You want the batter to be thick yet pourable.
- Once combined, fold in the grated beets and all but the reserved 3/4 cup of strawberries. This ensures that the flavors meld beautifully throughout the batter, and smashing the strawberries a bit while mixing helps release their juices, which is a delightful addition to the muffins.
- Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. This allows room for the muffins to rise without overflowing. Sprinkle the reserved strawberry chunks on top for an extra touch of sweetness and visual appeal.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. As they bake, the smell will fill your kitchen, making it hard to resist!
- Finally, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. They’re best enjoyed at room temperature, but I find that warm muffins are simply irresistible.
Notes
- Storage: Store any leftover muffins in an airtight container at room temperature for up to three days to maintain their freshness.
- Freezing: You can freeze these muffins for up to three months. Just wrap them individually in plastic wrap and place them in a freezer-safe bag.
- Pairing: These muffins are perfect for breakfast or a snack. Pair them with yogurt for a healthy twist, or enjoy them with a cup of tea for a cozy afternoon treat.
- Serving Tip: Serve warm with a pat of butter or a drizzle of honey for an extra touch of indulgence.
- Variations: Feel free to substitute the strawberries with other fruits like raspberries or blueberries to mix things up.
- Adding Nuts: Chopped nuts such as walnuts or almonds can be added for a delightful crunch and added nutrition.