Hidden Ponies

A food and life blog putting the joy in enjoy!


       
  • Home
  • About
    • Why Hidden Ponies?
  • Baking Basics
  • Recipe Index
    • Baking
      • Cookies & Bars
      • Desserts & Snacks
      • Muffins, Scones & Quick Breads
      • Yeast Breads
    • Cooking
      • Appetizers
      • Soups & Salads
      • Main Dishes
      • Quick & Easy Meals
      • Side Dishes
      • Slow Cooker
    • Reader Favourites
    • Gluten Free
  • Family
  • Thoughts
  • Work With Me

Carrot & Beet Muffins

June 19, 2013 by Anna 39 Comments

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

4.9 from 7 reviews
Carrot & Beet Muffins
 
Print
Prep
20 mins
Cook
20 mins
Total time
40 mins
 
Healthy muffins packed with 4 cups of veggies in just 1 dozen muffins!
Author: Anna Nienhuis
Recipe type: Breakfast
Serves: 12
Ingredients
  • 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
Instructions
  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.
Wordpress Recipe Plugin by EasyRecipe
3.2.1230

Carrot-beet-muffins

Filed Under: Muffins, Scones & Quick Breads Tagged With: baking, beet muffins, breakfast, carrot muffins, recipe, vegetable muffins

Comments

  1. Margie says

    July 20, 2022 at 8:16 am

    This was an absolute hit!!

    Reply
  2. WAYNE & MONA says

    April 9, 2021 at 3:46 pm

    Soooooo Good!. Changed a couple of things. I used pumpkin pie spice and poppy seeds.
    If I use honey instead of white sugar how much should I use?
    I ate one and just had to have another one, so much for having supper now. I offered a old lady friend half of one as she is a small person. She ate a whole one.

    Thanks for the great recipe.
    Wayne

    Reply
    • Blue says

      June 4, 2021 at 12:09 pm

      I love the idea of pumpkin spice and poppy seeds! Can you tell me, please, did you just add it, or substitute it for something? Many thanks! Can’t wait to try it!

      Reply
  3. Kate says

    October 3, 2020 at 7:30 am

    Absolutely loved these muffins they are my favorite muffin yet! I made them vegan by replacing the egg with banana and it turned out fantastic. May substitute some granulated sugar with maple syrup this time and see how it turns out. Thank you so much for sharing your recipe!

    Reply
    • Anna says

      October 8, 2020 at 2:34 pm

      Thanks for sharing your substitutions, they sound delicious!

      Reply
    • Elice says

      June 7, 2022 at 11:08 am

      How much banana did you use? Thanks!

      Reply
  4. Michelle Roland says

    September 4, 2020 at 4:18 pm

    I make these with NO sweetener! I use the 1/3 cup oil (not apple sauce) and add about 1/3 – 1/2 cup of plain yoghurt. I also use 1/3 cup oat bran, 2/3 cup rolled oats and a cup of whole wheat flower. Add golden raisins and walnuts and it’s super delicious! Have made several times now and this has been my favorite combo.

    Reply
  5. Maydene says

    September 29, 2019 at 9:26 am

    Thanks for the recipe. I used flax seed gel instead of eggs and it turned out tasty.

    Reply
  6. Ann Fajer says

    December 3, 2018 at 4:23 am

    Hi , may I use honey instead of suger?
    Thanks

    Reply
    • Anna says

      December 13, 2018 at 7:41 pm

      I haven’t tried it, but you could definitely substitute at least half the sugar with honey!

      Reply
  7. Rachel says

    August 12, 2018 at 9:15 pm

    Hi, question – why do people put muffins in their freezer?

    Reply
    • Anna says

      September 7, 2018 at 11:43 am

      I like the taste of fresh muffins best, and find that freezing any leftovers the day I make them keeps them freshest. That way I can take one out when I want it and microwave it for 30 seconds and it tastes like fresh! No soft tops from sitting at room temperature :)

      Reply
  8. Janki says

    May 13, 2018 at 6:50 am

    Hi
    I want to know that what should i replace with egg.
    We dont eat eggs

    Reply
    • Anna says

      May 17, 2018 at 3:08 pm

      You can replace with a “flax seed egg” – about 1 Tbsp ground flax seed and 2 Tbsp water, let sit for 5-10 minutes until jiggly but fairly set. You can do the same thing with chia seeds if you don’t have flax.

      Reply
    • Tiffani says

      September 10, 2019 at 11:10 am

      I used 2 tbspoons flaxseed with 6 tbspns hit water and let gel together for 3 mins then add to batter and mine turned out great!

      Reply
  9. Mike says

    January 3, 2016 at 8:29 pm

    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!

    Reply
  10. Cindy says

    September 30, 2015 at 3:32 pm

    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!

    Reply
  11. Heidi says

    June 8, 2015 at 7:40 am

    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

    Reply
    • Anna says

      June 8, 2015 at 8:50 am

      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 :)

      Reply
      • Anne says

        September 7, 2015 at 11:56 am

        Heidi

        You can buy US measuring cups from Asda or Amazon.co.uk, they are so much easier than weighing everything.

        Love your recipes btw Anna!

        Reply
        • Anna says

          September 7, 2015 at 10:29 pm

          Thanks Anne!

          Reply
          • Carmen says

            September 26, 2016 at 9:37 am

            Sometimes I like weighing things and it is more acurate, so I stick a label under my containers with equivalences. Example, 1 cup of four is xx g.

  12. Greg says

    October 7, 2014 at 1:31 pm

    Hello:

    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?

    Thanks

    Reply
    • Anna says

      October 7, 2014 at 2:20 pm

      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.

      Reply
  13. Jo says

    June 9, 2014 at 12:41 am

    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. =)

    Reply
    • Anna says

      June 9, 2014 at 7:24 am

      That’s great! How do you cook the beets before grating?

      Reply
      • Jo says

        June 9, 2014 at 8:43 pm

        I put it in boiling water for 30-45 mins and the skin practically rubs off.

        Reply
  14. Bethony says

    April 6, 2014 at 10:05 am

    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:)

    Reply
    • Anna says

      April 6, 2014 at 1:19 pm

      I love when kids love these too! Thanks for your comment :)

      Reply
  15. Ani says

    March 1, 2014 at 5:03 pm

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

    Tis le awesome!

    Reply
    • Anna says

      March 1, 2014 at 5:17 pm

      So glad you liked them – I love how versatile veggies are in baking!

      Reply
      • Ani says

        March 1, 2014 at 5:30 pm

        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!

        Reply
  16. ryan says

    November 11, 2013 at 8:26 pm

    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!

    Reply
  17. Linda says

    September 17, 2013 at 12:06 pm

    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.

    Reply
    • Anna says

      September 17, 2013 at 12:49 pm

      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 :)

      Reply
  18. Valerie says

    June 30, 2013 at 12:05 pm

    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!

    Reply
  19. Meg @ Sweet Twist says

    June 24, 2013 at 6:23 pm

    You always make the best muffins. I wish you were my mom. haha

    Reply
  20. Esther says

    June 19, 2013 at 12:31 pm

    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!

    Reply

Trackbacks

  1. 36 Amazing Recipes That Prove Muffins Are Actually Healthy says:
    December 9, 2014 at 6:52 am

    […] 13. Carrot and Beet Muffins […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome to Hidden Ponies! I'm Anna, and I'm sharing simple, tried-and-true recipes alongside life outside the kitchen. Read More!

TRY THESE TOO…

Best Ever Banana Muffins

Best Ever Banana Muffins

Favourite Pancakes

Favourite Pancakes

Garden Vegetable Muffins

Garden Vegetable Muffins

Five-Banana Bread

Five-Banana Bread

Carrot & Beet Muffins

Carrot & Beet Muffins

Strawberry Rhubarb Muffins with Streusel Topping

Strawberry Rhubarb Muffins with Streusel Topping

Chocolate Zucchini Banana Muffins

Chocolate Zucchini Banana Muffins


Follow on Bloglovin

5 STAR FAVOURITES

Easy Two-Hour Homemade Rolls

Easy Two-Hour Homemade Rolls

Gingerbread Pancakes

Gingerbread Pancakes

Blackberry Crumble Cinnamon Rolls

Blackberry Crumble Cinnamon Rolls

More Posts from this Category

POPULAR

Perfect Turkey Chili

Perfect Turkey Chili

How to make perfect ribs in the oven

How to make perfect ribs in the oven

Buttery French Toast Bake

Buttery French Toast Bake

More Posts from this Category

Copyright © 2023 · Third Floor Design Studio