Whole Wheat Blueberry Beet Muffins

The latest entry in the hide-the-veggie-from-the-kids category, these whole wheat blueberry muffins hide a bright red secret inside -- shredded beets. There's applesauce to keep them moist, and rolled oats for heartiness.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 198 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• ½ cup water
• 1 tablespoon baking powder
• 1 ½ cups rolled oats
• 2 ½ teaspoons baking soda
• 2 cups applesauce
• 1 cup fresh blueberries
• 1 cup canola oil
• 2 ½ cups whole wheat flour
• 1 cup shredded peeled beets

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.

Step 2

Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups.

Step 3

Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.