Gluten Free Vanilla Beet Root Muffins
Gluten Free Vanilla Beet Root Muffins are soft, naturally sweet muffins made with cooked beetroot, gluten-free flour, and warm vanilla flavor. These moist gluten-free muffins have a beautiful natural pink color and make a wholesome breakfast, snack, or lunchbox treat without artificial coloring.
Ingredients
- 1 cup cooked beetroot finely grated or pureed
- 1 ½ cups gluten-free all-purpose flour
- ½ cup granulated sugar or coconut sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional Mix-Ins
- ½ cup white chocolate chips
- ¼ cup chopped nuts
- ½ teaspoon cinnamon optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Cook the beetroot until tender, then grate or blend it into a smooth puree.
- In a large mixing bowl, combine the beetroot puree, eggs, oil, sugar, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in optional mix-ins such as white chocolate chips or chopped nuts if desired.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Roast or steam the beetroot before using to soften it and enhance sweetness.
- Avoid overmixing the batter to keep the muffins light and tender.
- If the beet puree is very watery, drain excess moisture before mixing.
- Let muffins cool fully before removing from liners to prevent sticking.