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Strawberry, Beet and Banana Muffins

 

Yields:  12 muffins      Prep Time:  15 minutes       Total Time:  40 minutes

 

Fruits, vegetables, oh, my!  These muffins have it all, packing in vitamin C, potassium, iron, and fiber.  Don’t be intimidated by the list of ingredients, as these muffins are well worth it.  Making a double batch never hurts, as these go fast!

 

Ingredients

1/3 cup chopped, raw beets

1 cup fresh strawberries (about 6 medium strawberries)

1 medium ripe banana

2 small-medium eggs

1/3 cup pure cane sugar

1 teaspoon vanilla

1/4 cup coconut oil (at room temperature or melted)

1 1/4 cup gluten free flour mix (or to make it fun 1/2 cup almond flour, 1/4 cup tapioca flour, 1/4 cup rice flour, 1/4 cup millet flour)

3/4 cup oat flour (can also grind old fashioned raw oatmeal in a coffee grinder)

1 teaspoon baking soda

1/2 teaspoon salt

 

For the topping:

1 tablespoon melted butter

1/4 cup shredded coconut, unsweetened

3 tablespoons pure cane sugar

 

Directions

1. Preheat oven to 375 degrees. 

 

2. Combine beets, bananas, strawberries, eggs, vanilla, sugar and oil in food processor and blend until pureed, about 1 minute.

 

 

3. In a separate bowl, combine all flours, baking soda, salt and xanthan gum until well mixed.

 

4. Pour beet and strawberry mixture into dry ingredients, and mix until well combined.

 

5. Line large muffin with parchment paper (or your choice) liners, and fill batter to top of muffin liner.  

 

6. In a separate small bowl, mix together topping ingredients.

 

7. Sprinkle a little of the topping mixture on top, evenly coating each muffin.

 

8. Bake at 375 degrees for about 18 - 22 minutes.  Remove from the oven when you can stick a toothpick through the muffin, and it comes out clean.  Let cool and enjoy!

 

These were created on a whim, and with a little refinement, they worked out wonderfully! 

 

I like flavor in my food, and as many nutrients as possible.  These barely stayed on the counter to cool before hands, big and small, were all over them.  The topping really makes the muffins.  There is the sweet and savory from the butter and sugar, but the coconut adds just the right amount of crunch. 

 

Additionally, these are gluten free.  I did use quite a list of different flours that might exhaust many.  Other days, for the sake of time, I have just used a gluten free flour mix.  That does make it a lot easier!  Again, I enjoy the different nutrients that come from a variety of grains.  This could certainly be a nut free recipe as well if the almond flour was substituted as mentioned in the recipe. 

 

I used fresh strawberries, and have not tried this recipe with frozen.  I just never have any on hand (I don’t know why not, as we always seem to have frozen strawberries).  Anyway, it is hard for me to use fresh organic strawberries, because they are so expensive.  We treat them like gold around here!  So, I usually use the strawberries that for some odd reason didn’t make it to the table fast enough and are on their way out. 

 

Aside from the great nutritional value of the muffins, they are a beautiful pink hue thanks to Mother Nature’s strawberries and beets!

 

Pin it on Pinterest!

 

 

 

Check out some more naturally colored foods!

 

 

Updated March 3, 2016.  Originally published May 8, 2015

 

 

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