Whole Wheat Blueberry Beet Muffins
Recipe information
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Cooking:
15 min.
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Servings per container:
24
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Source:

Ingredients for - Whole Wheat Blueberry Beet Muffins

1. Whole wheat flour - 2 ½ cups
2. Rolled oats - 1 ½ cups
3. Baking powder - 1 tablespoon
4. Baking soda - 2 ½ teaspoons
5. Ground cinnamon - 2 teaspoons
6. Salt - 1 teaspoon
7. Canola oil - 1 cup
8. Applesauce - 2 cups
9. White sugar - 1 cup
10. Eggs - 2
11. Water - ½ cup
12. Fresh blueberries - 1 cup
13. Shredded peeled beets - 1 cup

How to cook deliciously - Whole Wheat Blueberry Beet Muffins

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.

2. Stage

Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups.

3. Stage

Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.