Gluten Free Vanilla Beet Root Muffins

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
• 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:

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Gluten Free Sweet Spinach Muffins

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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

1. Once you have roasted your beets and removed the skin. Place them in a food processor and blend until you have a smooth texture.
2. In a large bowl, whisk together all the dry ingredients. Add the eggs, milk, yogurt, vanilla and oil. Mix well.
3. Add the pureed beet root and mix again until you have a smooth batter.
4. 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.