Corn Salad with Chile and Lime
Banana Beet Muffins
Beets may not be top of mind as a muffin ingredient, but they lend natural sweetness and beautiful color to these tasty gems.
1 1/2 cups whole wheat flour
1/2 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup olive oil
1/2 cup maple syrup
3 large eggs
2 cups grated beets, peeled
- Preheat oven to 375°F. Line a 12-cup muffin tin with muffin papers.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt, nutmeg and cinnamon.
- In a separate bowl combine banana, oil, maple syrup and eggs. Stir until smooth.
- Stir the banana mixture into the flour mixture until just mixed, then stir in beets. Scoop 1/3-cup portions of batter into muffin tins, and bake for 18–20 minutes. Test with a toothpick inserted in muffins. If the toothpick emerges with wet batter, bake an additional 5 minutes. Remove from pan and let cool before serving.
Serve these unique muffins with some nut butter or jam for a veggie-rich breakfast or snack.
This recipe was reprinted, with permission, from Welcome to the Table by National Co-op Grocers.
Yield: 12 servings