Apple and Beet Muffins are a colorful, nourishing snack or breakfast option that blends simple whole foods into one soft, flavorful bite. With the natural sweetness of apples and the tender texture of cooked beets, these muffins are a great choice for anyone looking for a wholesome treat. They’re easy to prepare, kid-approved, and made with no dairy or refined sugars—ideal for busy mornings or midday cravings.
Table of Contents
Why You’ll Love This Recipe
These muffins check all the right boxes: flavorful, nutritious, and easy to bake. Apples contribute a juicy sweetness, while beets add beautiful color and moisture without overpowering the flavor. Here’s what makes this recipe special:
- Gently sweetened with fruit and maple syrup
- Free from dairy and full of fiber
- Loved by both children and adults for their soft, comforting texture
Ingredients You’ll Need
Each ingredient in this recipe was chosen for flavor, texture, and nutritional value. Here’s a closer look:
Shredded cooked beets (1 cup)
Beets give these muffins a rich color and add natural moisture. Make sure they’re cooked before grating for a soft, even texture.
Shredded apples (2 cups)
These provide a juicy sweetness and help keep the muffins tender. Any sweet apple variety works well, and peeling isn’t necessary.
Unsweetened applesauce (1 cup)
Acts as a natural sweetener and moisture booster. It also replaces dairy while adding structure to the batter.
Eggs, beaten (2)
Hold the ingredients together and help the muffins rise. For a plant-based version, flaxseed can be used instead.
Extra virgin olive oil (⅓ cup)
Lends richness and keeps the muffins moist. A light-tasting olive oil works best here.
Maple syrup (3 tablespoons)
Adds a mild, natural sweetness. You can substitute honey or increase the applesauce to keep them fully fruit-sweetened.
Vanilla extract (2 teaspoons)
Enhances the flavor of both apples and beets with a warm, smooth note.
Whole wheat flour (1¾ cups)
This flour adds a slightly nutty taste and fiber while giving the muffins a satisfying structure.
Baking powder and baking soda (1 teaspoon each)
Work together to help the muffins rise and stay fluffy.
Ground cinnamon (2 teaspoons)
Adds gentle spice that pairs perfectly with the fruit and earthy beet flavors.
Salt (½ teaspoon)
Balances the sweetness and boosts overall flavor.
How to Make Apple and Beet Muffins
This muffin recipe comes together in just a few easy steps. Begin by cooking the beets (if not using pre-cooked ones), then shred both the apples and beets. Mix the wet and dry ingredients separately, combine them, and stir in the shredded produce. Once you fill your muffin pan, bake until golden and enjoy fresh from the oven.
Step-by-Step Instructions
Step 1: Cook and Shred the Beets
Start by steaming or roasting the beets if using fresh. Once tender, let them cool completely before shredding.
Step 2: Preheat the Oven
Set your oven to 350°F and line a muffin tray with paper liners or use a silicone mold.
Step 3: Grate the Apples and Beets
Use a grater to shred the cooked beets and apples. The apples can be left unpeeled.
Step 4: Mix the Wet Ingredients
In a large bowl, whisk together applesauce, eggs, olive oil, maple syrup, and vanilla until smooth and uniform.
Step 5: Combine the Dry Ingredients
In a separate bowl, stir the flour, baking powder, baking soda, cinnamon, and salt until evenly mixed.
Step 6: Create the Batter
Add the dry mixture to the wet mixture. Stir just enough to combine, being careful not to overmix.
Step 7: Add Apples and Beets
Fold in the grated apples and beets gently, mixing until the batter is evenly textured and colored.
Step 8: Fill the Muffin Tray
Spoon the batter into each muffin cup, filling them about three-quarters full.
Step 9: Bake the Muffins
Place in the oven and bake for 23 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy
Allow the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
To achieve soft, fluffy muffins, avoid over-stirring the batter once the dry ingredients are added. Finely grating the apples and beets will create a more even texture. Using silicone muffin cups prevents sticking and makes cleanup easier. Cool the muffins completely before storing or freezing to maintain their texture.
Details
Flavor: Naturally sweet, warmly spiced, with a mild earthy note
Texture: Moist, tender, and slightly dense
Occasion: Great for breakfast, lunchboxes, or anytime snacks
Prep Time: 20 minutes
Cook Time: 25 minutes
Notes
For a vegan version, replace the eggs with two flax “eggs” (mix 2 tablespoons flaxseed with 6 tablespoons water and let sit for 10 minutes). To reduce sugar, skip the maple syrup and add more applesauce. Want added crunch or texture? Fold in chopped walnuts or raisins. For gluten-free needs, use a 1:1 gluten-free flour alternative.
Nutritional Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 164 kcal |
| Carbohydrates | 23 g |
| Protein | 4 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sugar | 8 g |
| Fiber | 3 g |
| Sodium | 209 mg |
| Cholesterol | 27 mg |
| Potassium | 195 mg |
Frequently Asked Questions
Do apple and beet muffins taste earthy or sweet?
They have a soft sweetness from apples and maple syrup, with just a hint of earthiness from the beets.
Should beets be cooked or raw in apple beet muffins?
Cooked beets work best. Raw beets are too firm and don’t integrate well into the batter.
How do you keep apple and beet muffins moist?
Thanks to applesauce, olive oil, and fresh produce, these muffins stay moist without needing dairy or butter.
Can apple and beet muffins be made without added sugar?
Absolutely. Just skip the maple syrup and add more applesauce in its place.
Storage Instructions
After the muffins cool completely, store them in a sealed container at room temperature for two days or refrigerate for up to five days. If you’d like to freeze them, wrap each one individually in plastic and place in a zip-top bag. Reheat in the microwave for 20 seconds after thawing.
Print
Apple and Beet Muffins | Naturally Sweet, Moist & Wholesome
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft and naturally sweet muffins made with apples, cooked beets, and cinnamon. Moist, nourishing, and ideal for healthy snacking.
Ingredients
1 cup shredded cooked beets
2 cups shredded apples
1 cup unsweetened applesauce
2 eggs, beaten
⅓ cup extra virgin olive oil
3 tablespoons maple syrup
2 teaspoons vanilla extract
1.75 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
Instructions
1. Cook and cool beets before shredding.
2. Preheat oven to 350°F and line muffin tray.
3. Grate apples and beets.
4. In a bowl, whisk applesauce, eggs, oil, syrup, and vanilla.
5. Mix flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
6. Combine dry and wet mixtures.
7. Fold in grated apples and beets.
8. Divide batter into muffin cups.
9. Bake for 23–25 minutes.
10. Cool and serve.
Notes
Use flax eggs for a vegan version.
Swap maple syrup with applesauce or honey.
Add chopped nuts or raisins for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 164
- Sugar: 8g
- Sodium: 209mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 27mg
Conclusion
Apple and Beet Muffins are a wholesome, fuss-free way to enjoy vegetables and fruit in a soft, satisfying treat. They’re quick to make, naturally sweetened, and full of nourishing ingredients that the whole family will enjoy. Whether you’re baking for your kids or prepping healthy snacks for the week, this recipe is an easy win. Try it today and share your version with us.