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Muffins are a great way to start your day, and this Gluten Free Vanilla Beet Root Muffin Recipe is the easiest and prettiest you'll find!
A family favorite, these beet root muffins are soft, sweet and filled with lots of vanilla flavor. It's the ultimate way to sneak in extra veggies!
Perfect for breakfast, brunch, as a snack or to take to work or school. Trust me, you will want to make more to share.
INGREDIENTS:
It may seem like a long list of ingredients, but most are kitchen staples. Once they all come together, you will have the most beautiful, pink, nutritious muffins ever!
- 2 ½ cups gluten free flour (I have tried a few different ones. These all have worked well with the recipe. King Arthur: Measure for Measure. Divided Sunset Gluten Free Flour and Bobs Red Mill 1 to 1.)
- oven roasted beets (2 small, approximately ⅓-1/2 cups once cooked & blended)
- ½ cup vanilla yogurt
- 2 eggs
- ⅓ cup vegetable oil
- ½ cup milk
- 2 teaspoon vanilla extract
- ¾ cup sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
HOW DO I ROAST BEETS?
Preheat your oven to 400 degrees F.
Cut the stems off the beets and drizzle with oil. I used vegetable oil for this recipe, because it was going into muffins. If you wanted to roast beets for a salad or side dish, I would drizzle with olive oil.
Wrap the beets in foil, and place on a baking sheet. Bake for 40 minutes. Remove from oven and let cool before opening foil and peeling the skin off.
HOW DO I MAKE GLUTEN FREE VANILLA BEET ROOT MUFFINS?
Once you have roasted your beets and removed the skin. Place them in a food processor and blend until you have a smooth texture.
In a large bowl, whisk together all the dry ingredients. Add the eggs, milk, yogurt, vanilla and oil. Mix well.
Add the pureed beet root and mix again until you have a smooth batter.
Scoop the batter into 12 large muffin tins. Bake at 375 degrees for approximately 15-17 minutes, or until an inserted toothpick comes out clean.
If you are ever in need of a muffin recipe, The Healthy Home Cook has you covered. Check out more below:
Gluten Free Caramel Apple Muffins
Dark Chocolate Banana Oat Muffins
Gluten Free Sweet Spinach Muffins
Vegan Double Chocolate Muffins
{Almond Flour} Peanut Butter Molasses Muffins
gluten free vanilla beet root muffins
Ingredients
- 2 ½ cups gluten free flour
- oven roasted beets (2 small, approximately ⅓- ½ cups once cooked & blended)
- ½ cup vanilla yogurt
- 2 eggs
- ⅓ cup vegetable oil
- ½ cup milk
- 2 teaspoon vanilla extract
- ¾ cup sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
Instructions
- Once you have roasted your beets and removed the skin. Place them in a food processor and blend until you have a smooth texture.
- In a large bowl, whisk together all the dry ingredients. Add the eggs, milk, yogurt, vanilla and oil. Mix well.
- Add the pureed beet root and mix again until you have a smooth batter.
- Scoop the batter into 12 large muffin tins. Bake at 375 degrees for approximately 15-17 minutes, or until an inserted toothpick comes out clean.
Notes
how do i roast beets?
Preheat your oven to 400 degrees F.
Cut the stems off the beets and drizzle with oil. I used vegetable oil for this recipe, because it was going into muffins. If you wanted to roast beets for a salad or side dish, I would drizzle with olive oil.
Wrap the beets in foil, and place on a baking sheet. Bake for 40 minutes. Remove from oven and let cool before opening foil and peeling the skin off.
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