Vegan Whole Wheat Banana Beet Muffins

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Vegan Whole Wheat Banana Beet Muffins

Banana Beet Muffins: Banana and beets? Wondering what an unusual combination it is? You are not alone! I, too, had the same thought when I came up with this combination just so that I could use up the overripe banana and the ton of beets I had.

I took inspiration from my vegan banana zucchini muffins recipe and the chocolate banana zucchini muffin recipe to make these banana beet muffins and the end result was a wholesome, delicious yet healthy vegan muffin recipe that my entire family loved!

Vegan Banana Beet Muffins Recipe

You can substitute the beets with carrot, apple, and of course zucchini too! Of course, adding some chocolate chips won’t hurt either, but if you want to keep the sugar content low and try to make it a decently healthy snack, just stick with walnuts.

How To Make Vegan Whole Wheat Banana Beet Muffins?

Here is the step-by-step instruction on how to bake vegan banana beet muffins from scratch.

To Bowl Add Ingredients Listed In Part
1. To Bowl Add Ingredients Listed In Part.
Mix Part 1 Ingredients Well
2. Mix Part 1 Ingredients Well.
Mix Part 2 Ingredients In Another Bowl
3. Mix Part 2 Ingredients In Another Bowl.
Stir The Dry Ingredients Well
4. Stir The Dry Ingredients Well.
Add The Wet Mix Into The Dry Mix
5. Add The Wet Mix Into The Dry Mix.
Stir In Chopped Walnuts
6. Stir In Chopped Walnuts.
Fill Muffin Tin With Paper Liners
7. Fill Muffin Tin With Paper Liners.
Fill Each Cavity Two Thirds Full And Bake
8. Fill Each Cavity Two Thirds Full And Bake.
Banana Beet Muffins Fresh From The Oven
9. Banana Beet Muffins Fresh From The Oven.
Vegan Whole Wheat Banana Beet Muffins Are Ready To Serve
10. Vegan Whole Wheat Banana Beet Muffins Are Ready To Serve.

Vegan Whole Wheat Banana Beet Muffins Recipe

Prep TimeCook TimeMakes
20 Mins25 Mins12 Muffins
AuthorCategoryMethod
MuffinsBaking
Vegan Whole Wheat Banana Beet Muffins If you have picky eaters at home who wouldn’t lay their hands on beets, this vegan banana beets muffin recipe is a wonderful way to sneak the superfood into their diet.
Ingredients:
PART 1:
  • 1 and 1/2 cups mashed banana
  • 1/3 cup oil (any neutral flavor oil)
  • 1 flax egg
  • 1 teaspoon apple cider vinegar
  • 2 cups shredded/grated beets
PART 2:
  • 1 cup brown sugar
  • 2 cups whole wheat pastry flour
  • 1 tablespoon chia seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2-3 tablespoons water/milk (as needed)
PART 3:
  • 1 cup chopped walnuts
Procedure:
  1. Preheat oven to 425F. Line a 12 cup muffin tin with paper liners or grease it lightly with non-stick cooking spray.
  2. In a large bowl, mix the ingredients listed in Part 1.
  3. In another large bowl, sift together the dry ingredients listed in Part 2 and make a well.
  4. Add the wet mix into the dry mix. If the batter is too thick, add a few teaspoons of water/milk to get the correct consistency.
  5. Stir in chopped walnuts.
  6. Spoon batter into greased or lined muffin tins.
  7. Bake for 10 minutes at 425F and reduce the temperature to 375F and bake for another 10-12 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  8. Remove the pan from the oven and place it on a wire rack for at least 5-10 minutes. Then take the muffins out of the pan and leave them on the cooling rack for it to cool completely.
TASTE AND TEXTURE:
  1. The muffins rose beautifully. Ever since I baked the pineapple buttermilk muffins with varying oven temperatures, I have been baking muffins in the same way of initially baking it at a higher temperature for 10 minutes and then finish baking the muffins at a lower temperature. This yields beautiful bakery-style muffins. Also, the sweetness was just right for us. You may want to increase the quantity of sugar if you prefer sweeter muffins.
My Notes:
  1. If the batter is too thick, add 2 to 3 tablespoons of water or milk.
  2. You can substitute the beets with carrot, apple, or zucchini.
  3. I added chia seeds for the crunch it gives in baked goods. You may choose to omit it.
Nutrition Facts
Vegan Whole Wheat Banana Beet Muffins
Amount Per Serving
Calories 225Servings 12
% Daily Value*
Total Fat 8.5g11%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 129mg6%
Potassium 183mg4%
Total Carbohydrates 34.5g13%
Dietary Fiber 3.5g12%
Sugars 16.4g
Protein 3.3g
Vitamin D 0mcg0%
Calcium 26mg2%
Iron 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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