Can’t Beat These Banana Beet Muffins

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I absolutely love muffins.  Who am I kidding, I love anything sweet.  If you’re like me, you have a sweet tooth too.  Also, if you’re like me, you want to be healthy.  Here’s my solution…healthy banana beet muffins!

Yea, I know it sounds weird.  There are banana nut, banana oat and chocolate banana muffins.  But banana beet?

Just hear me out. I was eating a salad for lunch the other day, and I added beets to it.  They’re a little sweet and they fill me up. So, I thought, what if I add these to a muffin recipe and add banana?!

Start by preheating the oven to 375° F (191° C), and spray muffin pans with cooking spray.

Add all the dry ingredients to a bowl first. Next, microwave the coconut oil for about 30 seconds until it’s completely liquified and add to the bowl. Then, add the egg whites, vanilla extract, vanilla almond milk and blue agave for additional sweetness. Stir until evenly mixed.

On a side note, this is the first time I used blue agave nectar, and I really like it.  A little goes a long way so you don’t need much.  Also, it can help lower cholesterol and it adds a nice boost of fiber to help with digestion.

Use a blender to blend the banana and beets until it’s kind of a thick smoothie consistency.  Don’t worry if it’s a little chunky.  Add to the bowl and stir everything together. It already smells delicious!

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I’m going on a hike tomorrow, and these are going to be the perfect treat when I’m on the trails.  The protein will help with my hunger pangs since I always seem to be hungry, and the carbs from the banana and oats will keep me energized.

Now, add the mixture to the muffin pan, and top with pepitas aka shelled pumpkin seeds.  I love when my food has different textures.  The soft muffin sprinkled with crunchy pepitas is the perfect combination for me. Also, the pepitas have Omega-3 fats; not all fat is bad.  This fat helps to lower blood pressure and reduce inflammation.

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How pretty is that color?!

Put in the oven for 30-35 minutes or until a toothpick inserted comes out clean.

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I hope you like these as much as me.  I can’t wait to have them on my hike tomorrow 🙂


CAN’T BEAT THESE BANANA BEET MUFFINS

Bake Time: 30-35 minutes
Servings: 6 muffins

Ingredients

  • 1 tsp. Baking Soda
  • 1 Cup Oat Flour
  • 3 tsp. Stevia
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 1/3 Cup Whole Wheat Flour
  • 1/2 Cup Egg Whites
  • 1 tbsp. Coconut Oil
  • 1/2 tsp. Vanilla Extract
  • 1/4 Cup Vanilla Almond Milk
  • 1 tbsp. Blue Agave Nectar
  • 1 Large Banana
  • 2 Beets
  • 1/4 Cup Pepitas

Instructions

  1. Preheat oven to 375°F (191°C).
  2. Spray muffin pan with cooking spray.
  3. In a bowl add all the dry ingredients, except the pepitas.
  4. Microwave the coconut oil for 30 seconds, and add to the bowl.
  5. Add the egg whites, vanilla extract, vanilla almond milk and blue agave nectar.
  6. Put the batter evenly in the 6 cups.
  7. Sprinkle pepitas on top.
  8. Put in the oven for 30-35 minutes; they’re done when a toothpick inserted comes out clean.

Do you want these to be more decadent?  You can add chocolate chips or peanut butter chips.

Do you want more protein? Substitute some of the flour for protein powder if you’re bulking up or you want to have something protein-packed for recovery after leg day.

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