Description
These Kid-Friendly Beetroot Red Velvet Muffins are a fun and sneaky way to add vegetables to your child’s diet. They are easy to make, delicious, and perfect for picky eaters, making mealtime less stressful and more enjoyable.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup cooked and pureed beetroot (about 1 medium beetroot)
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract. Stir in the pureed beetroot until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine. If using, fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For the beetroot puree, you can boil, steam, or roast a beetroot until tender, then peel and blend it until smooth.
- These muffins are great for breakfast, a snack, or even a lunchbox treat.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- My son, Leo, was skeptical about the color at first, but once he took a bite, he loved them! Mia just dove right in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg