Banana Beet Muffins

Recipe from

Serve these unique muffins with some nut butter or jam for a veggie-rich breakfast or snack.

Prep Time

15 minutes

Cook Time

20 minutes


12 Servings


1 1⁄2 cups flour, whole wheat pastry
1⁄2 cup rolled oats
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄2 cup banana (mashed)
1⁄2 cup vegetable oil
1⁄2 cup maple syrup
3 eggs
2 cups beets (peeled and grated)


Preheat oven to 375 degrees F. Line a 12-cup muffin tin with muffin papers.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, nutmeg and cinnamon. 

In a separate bowl combine banana, oil, maple syrup and eggs. Stir until smooth.

Stir the banana mixture into the flour mixture until just mixed, then stir in beets. Scoop 1/3-cup portions of batter into muffin tins, and bake for 18–20 minutes. Test with a toothpick inserted in muffins. If the toothpick emerges with wet batter, bake an additional 5 minutes. Remove from pan and let cool before serving.


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