Tuesday, 22 October 2013

Healthy Muffins Recipe: Beet muffins

Today was an off day. We ran out of decaf coffee, which made the everything feel wrong from the morning on. I've been tired - munchkin has been waking up frequently during the night so we've been cosleeping. Oddly enough, last night, he slept through the night in his own bed for the first time in several weeks. He was also up at about six am. So after spending the morning like a zombie, I had a sudden burst of energy, which lasted exactly enough to bake these for the munchkin before crashing my energy supply again. I'm really starting to miss caffeine. A lot. As much as I love being able to nurse my kiddo, I am almost starting to feel ready to have my body back.

Anyway, I made these 'muffins'. I actually burnt the ones in the muffin tin, and then put the extra batter to bake just on a piece of aluminum foil. I guess they are 'muffin tops'.

 





Ingredients: 


  • 1 egg
  • 1.5 teaspoons chia seeds
  • 3 medium medium beets
  • 1 cup applesauce 
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 cup milk (I used goats milk, but cows, or coconut would work, as well)
  • A teaspoon of coconut oil 

Instructions:


  • Mix dry ingredients
  • Puree beets 
  • Mix the wet ingredients together and add the dry to them
  • Put batter into greased muffin tin
  • Bake in preheated oven on 200 degrees Celsius or 392 degrees Fahrenheit for 15 to 20 minutes 

As usual, I didn't add spices. If I were making this for adults, I would probably not have added the apple, but would have made this a savory muffin with carrot and onion, salt and pepper. Overall, these muffins are actually pretty tasty. I mashed the beet and apple so that some of it was pureed, and some was chunky. It left the muffins very moist. Munchkin likes them too even though I think the kale muffins were more of a success. 

I am going to play with this recipe a bit more later, but I am pleased with how they turned out. 

Thanks for reading, 
Yuliya