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!
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.
Vegan Whole Wheat Banana Beet Muffins Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||25 Mins||12 Muffins|
- 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
- 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)
- 1 cup chopped walnuts
- Preheat oven to 425F. Line a 12 cup muffin tin with paper liners or grease it lightly with non-stick cooking spray.
- In a large bowl, mix the ingredients listed in Part 1.
- In another large bowl, sift together the dry ingredients listed in Part 2 and make a well.
- 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.
- Stir in chopped walnuts.
- Spoon batter into greased or lined muffin tins.
- 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.
- 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.
- 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.