Carrot & Beet Muffins

Since I’m on holidays and you might not be, I thought I should share some great, healthy muffins with you to make up for it.  Muffins are the best way to make veggies part of your breakfast routine without having to drink grass.  I’m sorry, very-full-green-smoothie-bandwagon, I am not jumping aboard.  Smoothies should be pink.

Muffin batter, it turns out, can also be a lovely shade of pink!

Beet & Carrot Muffins - pink batter!

These were all Gemma’s idea, as she spotted the beets in the store and asked if we could make muffins with them.  It was easy to adapt the ever-popular Garden Vegetable Muffins recipe to accommodate her request, and the beet flavour is actually very mild.  In fact, the muffins baked up to a deep golden brown, not the deep purple-pink I was hoping for based on the un-baked batter!  However, the brown colour does mean picky eaters won’t immediately sense something amiss :)

Carrot Beet Muffins - 4 cups of veggies packed into 1 dozen delicious muffins!

Beets do have a very earthy flavour, and this lends a slightly different taste to the muffins which our whole family liked.  I actually like both these and the original Garden Vegetable version best warm with some butter and a generous slice of cheddar cheese.

Carrot & Beet Muffins - 4 cups of veggies packed into 1 dozen kid-friendly muffins!

If you love healthy muffins packed with veggies, get your grate on and stock the freezer with these Carrot Beet Muffins and some of these other tried-and-true veggie (and fruit) muffins!

Garden Vegetable Muffins

Garden Vegetable Muffins

Zucchini Banana Flax Muffins

zucchinibananaflax muffins

Low-Fat Chocolate Zucchini Banana Muffins

Chocolate Banana Zucchini Muffins

Carrot Gingerbread Muffins

carrot gingerbread muffins

Whole Wheat & Oat Pumpkin Banana Muffins

pumpkinbanana whole wheat muffins

5.0 from 3 reviews
Carrot & Beet Muffins
Total time
Healthy muffins packed with 4 cups of veggies in just 1 dozen muffins!
Recipe type: Breakfast
Serves: 12
  • 1½ cups all purpose flour
  • ½ cup whole wheat flour
  • 2 Tbsp ground flaxseed (optional)
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup granulated sugar
  • ½ cup lightly packed brown sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups peeled, grated raw beet
  • 2 cups peeled, grated raw carrot
  • Zest of half a lemon or orange
  1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners or spray with cooking spray and set aside.
  2. In small bowl, whisk together flours, ground flax, cinnamon, baking soda, baking powder, and salt.
  3. In a larger bowl, cream sugars and oil on medium speed until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, vegetables, and zest. Gradually add in the dry ingredients with the mixer on low speed, mixing just until combined. (Overmixing will make your muffins tough).
  4. Divide batter among prepared muffin tins and bake for 20-23 minutes, until golden brown and toothpick comes out clean from the centre.
  5. Cool in pans for 10 minutes before removing to rack to cool completely…best eaten warm, either fresh or “fresh” out of the microwave.



  1. Mike says

    I have too many carrots and rutubaga in the ridge that I do not know what to do with them all. This is my week for muffins I think! Thanks for the lovely recipe! Not sure if I have vanilla though. Hmmm. I’ll try something else for vanilla!

  2. Cindy says

    Thanks for the great recipe. Added some modifications to make it even healthier. Substituted unsweetened applesauce for the oil, and 1/2 cup of bran for 1/2 cup of all purpose flour. Omitted the salt as we are trying to cut back on sodium and added 1/2 cup of raisins. Still turned out just like your pictures and they taste wonderful!

  3. Heidi says

    As we in Britain only really use pounds & ounces OR grammes & kilogrammes, please would you consider putting the conversion weights in as well as the ‘cups’ as a quantity. I’ve tried to use a Tala jug that has ‘cups’, and I’m afraid it just doesn’t work as good as the actual weight alternative.
    Would really help, as I want to do a class making beetroot |& carrot muffins. Thank you. Heidi

    • says

      Hi Heidi, I’ve never baked with weights so I wouldn’t be very comfortable adding them in without trying it, as I’d just be using Google to do the conversions, which you could do and probably have a better idea than me if they were accurate :)

  4. Greg says


    How would you adjust this recipe for gluten free? Could you substitute an equal amount of an all purpose gluten free flour in place of the white and whole wheat flours?


    • says

      Generally when you substitute all purpose gluten free flour you need to add 1 tsp of xantham gum as well to maintain a good texture – many gluten free flours will give ratios on the back of the bag for how much xantham gum to add per cup of flour.

  5. Jo says

    Thanks for the recipe, my 1 and 3 year-olds loved it. I used cooked beets instead of raw because it’s easier to peel and grate. But it seemed to turn out fine. =)

  6. Bethony says

    These were so delicious! My 1 1/2 yr old helped me make them and he devoured a fresh warm one after! His favorite word today is “muffin”. Thanks:)

  7. Ani says

    Hi there these were absolutely lovely, I didn’t have enough carrot so used 1/2 cup of zuchinni

    Tis le awesome!

      • Ani says

        That they are! I am trying to use what is left in my fridge before my holiday to the us. This was perfect! Such a hit here in our household! Thank you so much!

  8. ryan says

    I made these for my daughter’s preschool class the other day & they were a big hit. I made them in the ‘small’ muffin pans and reduced the cooking time a bit. There were no leftovers in a class of 2YO kids!

  9. Linda says

    I made this muffins this morning and they were a hit for breakfast. I’m always looking around for healthy recipes and this one was easy, fast and delicious. I was slightly concerned when the mix looked so purple, however after baking it most of the coloring was gone. My family had no idea what was in it. The muffins were moist and delicious. I’ve already share this website with 3 friends.

    • says

      Thanks so much Linda! Glad you liked them – I loved the batter colour, but if they stayed that way after baking it definitely would’ve been a tough sell to my kids :)

  10. says

    I can’t do green smoothies either, or V8 juice (unless it involves a Bloody Mary!). I could, however, happily eat my veggies in the form of these scrumptious muffins!

  11. Esther says

    Haha, I love that you refuse to get on the green smoothie bandwagon…that wagon left without me a looong time ago! :)
    My kids love the Garden Vegetable Muffins, and I’m sure they’d be up for trying these too!


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