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.

Course Dessert

Cuisine American

Keyword beetroot quinoa muffins recipe, healthy quinoa muffins, how to make beetroot quinoa muffins, quinoa muffins

Prep Time 10

Cook Time 40

Total Time 50

Servings

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