These Blueberry Beet Muffins are a healthy, kid-friendly breakfast or snack. Their pink color makes them fun to eat and you’d never know they’re packed with vegetables!
In a food processor, combine beets, egg, sugar, oil and milk and process until smooth.
Add flour, oats, cinnamon, vanilla and baking powder and process until just combined.
Stir in blueberries.
Scoop into lined muffin tins and bake at 375 degrees F for 25-30 minutes.
To steam the beets, cut into quarters and put in a glass dish with about 2 Tbsp water. Cover the dish with saran wrap and place it on a plate and microwave for 5 minutes. Carefully remove the plastic wrap, stir, re-cover and microwave for another 2-3 minutes until beets pierce easily with a knife. Drain the water and let cool for a few minutes. Then use a spoon or knife to remove the skins.
You could try making these in a high-powered blender but I haven’t tried it myself yet.
White flour will also work if you don’t have white whole wheat. I don’t recommend regular whole wheat flour as I find it too dense for baking.