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You are here: Home / Recipes / Beetroot Quinoa Muffins

Beetroot Quinoa Muffins

Published on February 4, 2016 Updated on June 10, 2022 By Gunjan 11 Comments

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These soft, fluffy and perfectly moist Beetroot Quinoa Muffins are packed with taste and nutrition. Its a healthy dessert for all ages and all year round.

a front view of beetroot quinoa muffins in the tray.

Healthy muffins are the most desirable in my household. I have baked savory zucchini muffins and kale muffins keeping kids in mind.

However, my daughter asked for a sweet muffin this time and so I decided to sneak in beetroot and make it similar to red velvet cookies. Hence, I came up with these vegan beetroot quinoa muffins.

My kids adore them and call them as red velvet muffins. I even baked these for valentine’s day and it was an instant hit.

Health benefits of beetroot

Its packed with essential nutrtients. Is a great source for folate and fiber along with being rich in iron and magnasium. It helps improve blood flow, lowers blood pressure and increases exercise perfomance.

Health benefits of quinoa

Its a super grain thats gluten free and is a complete protein. Even though it has complex carbohydrates it is very high in fiber and helps cotrol cholesterol. Its rich in antioxidants and is a great substitute for rice or flour.

Here, I used quinoa flour for these muffins and it was a lot of fun to bake with this new ingredient. Hence, I also baked pumpkin cake with quinoa flour.

individual beetroot muffins on a wooden board.

Ingredients for beetroot quinoa muffins

Ripe bananas
Vanilla extract
Unsweetened coconut milk
Walnut oil
Maple syrup
Raw beetroot
Quinoa flour
Baking powder
Baking soda
Salt

Therefore, these simple ingredients are very easy to find in any local store. I am so excited for you guys to bake these quinoa muffins.

Ingredients notes:

quinoa flour – its basically quinoa ground I powdered form. Its easy to handle and has an earthy taste to it.

banana – this is high in nutrition and acts as a natural sweetener making these muffins super healthy. It replaces egg very well.

walnut oil – any oil of your choice can be used here. I used walnut oil to add healthy omega 3 in this recipe.

beetroot – it is messy and colorful to handle beetroot but brigs out awesome color to this quinoa muffin recipe.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Beetroot Quinoa Muffins

Firstly, in a blender, I blended banana, vanilla extract, coconut milk, oil and maple syrup.

Secondly, I spooned it out in a mixing bowl and folded in grated beetroot. Then, I mixed it well.

wet ingredients.

Next, in another bowl, I mixed all the dry ingredients.

Thereafter, I folded in dry ingredients into the wet ingredients and mixed it into a thick batter.

Afterwards, I poured the batter in the cups of the muffin tray and let it bake in the middle rack of the pre-heated oven at 350 degree for 40 minutes.

Once done, I turned it off and took it out. I let it cool down and released from the tray.

fresh baked beetroot muffins in the tray.

We thoroughly enjoyed them. I even refrigerated the leftovers so I could pack as a snack for my daughter’s school.

Expert tips:

  • It is best to simply peel and roughly chop beetroot. Then, place them in the food processor and crush them. You may also manually grate them but it will be time consuming.
  • Make sure to blend the banana mixture as smooth as possible.

Beetroot Quinoa Muffins FAQs

How long do these last?

These can be refrigerated in an air tight container for about 3-4 days.

How does these taste?

These are sweet muffins with a slight earthy flavor from quinoa which is not vey noticeable.

Can I make it oil free?

Yes! skip oil and add 1/2 tbsp. apple cider vinegar in the batter.

My other muffin recipes that you may like:

Vegan Chocolate Muffins

Vegan Chocolate Chip Muffins

Pear Muffins

Oil Free Vegan Blueberry Muffins

This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

a front view of beetroot quinoa muffins in the tray.
Print Recipe

Beetroot Quinoa Muffins

These soft, fluffy and perfectly moist Beetroot Quinoa Muffins are packed with taste and nutrition. Its a healthy dessert for all ages and all year round.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: beetroot quinoa muffins recipe, healthy quinoa muffins, how to make beetroot quinoa muffins, quinoa muffins
Servings: 12
Calories: 148kcal
Author: Gunjan

Ingredients

  • 4 large ripe bananas (brown spots on its skin)
  • 1 tbsp vanilla extract
  • 1/2 cup unswetetend coconut milk (tetra pack)
  • 1 tbsp walnut oil/olive oil
  • 1 tbsp maple syrup
  • 2 cups grated/ground raw beetroot (see notes)
  • 2 cups quinoa flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat oven at 350 degree Fahrenheit and prepare a muffin tray by greasing it and lined with 12 muffin liner.
  • In a blender, combine banana, vanilla extract, coconut milk, oil, maple syrup and blend smooth.
  • In a mixing bowl spoon out the banana mixture and fold in grated beetroot. Mix very well with the spatula.
  • In another mixing bowl combine all the dry ingredients ( quinoa flour, baking powder, baking soda, salt ) and toss very well with a spoon.
  • Now, stirring constantly with a spatula fold in the dry ingredients into the liquid ingredients and mix very well until well blended.
  • Now pour the muffin batter into the muffin cups equally and bake in the center for 40 minutes by turning the muffin tin once after 35 minutes for equal baking. Make sure the tester comes out clean or you may bake for couple of more minutes if required. At the same time do not let the top burn, if it starts cooking fast shift the muffin tray at the bottom rack for few more minutes.
  • Turn off the oven and take out the muffin tray and let it cool. Garnish with coconut flakes or nuts of your choice and enjoy.

Notes

  • Leftover can be refrigerated in an air tight container for 3-4 days.
  • how to grate/ground beetroot – peel the raw beetroot and roughly chop them. Place them in the food processor and crush or grind them until it looks fine but not watery. Measure it after grinding. 
  • This recipe makes 12 muffins and the serving size is 1 muffin per person. 
  • Any dairy free milk can be used in this recipe.

Nutrition

Calories: 148kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 218mg | Fiber: 3g | Sugar: 7g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg

multiple images.

 

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Filed Under: Dairy Free, Dessert, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Michelle says

    February 10, 2016 at 11:41 am

    I’m not eating much sugar these days….do you think the recipe would be fine without the maple syrup?

    Reply
    • Gunjan says

      February 10, 2016 at 2:15 pm

      Hi Michelle, it’s awesome that you are trying to control your sugar intake which is the toughest part in maintaining healthy eating. I added maple syrup to dilute the earthy taste of beetroots since everybody does not like the strong taste of the vegetable. If you want to avoid maple syrup then I would suggest you to add another ripe banana and 1 tbsp vanilla powder along with vanilla extract to the recipe. You can also use applesauce to suppress the strong beetroot taste. Hope this helps and you like these muffins. 🙂

      Reply
      • Michelle says

        February 14, 2016 at 5:04 pm

        Thanks! I’m making them right now…

      • Gunjan says

        February 14, 2016 at 8:16 pm

        🙂

  2. Mama Carmody says

    February 6, 2016 at 2:23 am

    They sound yummy. I bet your Valentine will be surprised.

    Reply
  3. Emily says

    February 5, 2016 at 3:14 pm

    These look so good and are healthy too! I am going to be making these for sure!

    Reply
  4. Emily @ The Innovative Mama says

    February 4, 2016 at 5:39 pm

    Is it weird to think that muffins are pretty? I love the color! 🙂

    Reply
  5. sara says

    February 4, 2016 at 4:13 pm

    I love the color!! I am on an unsweetened coconut milk kick in my house right now…so there is no excuse not to make these (:

    Reply
    • Gunjan says

      February 4, 2016 at 4:38 pm

      Thank you Sara.

      Reply
  6. Agatha says

    February 4, 2016 at 3:57 pm

    My kids don’t like the earthy taste of beetroot so this might be just one way of getting it to them! Thanks for sharing.

    Reply
    • Gunjan says

      February 4, 2016 at 4:39 pm

      I totally understand because I face the same situation so this was my attempt to include beetroots into my family’s diet 🙂

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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