Sugar-Free Beet & Orange Muffins – Moist, Wholesome & Naturally Sweet
Ingredients
2 cooked beets
1 large orange (juice and zest)
2 cups whole wheat flour
1/2 cup coconut oil, melted
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt
2 large eggs
1 teaspoon vanilla extract
1/4 cup erythritol (optional)
Instructions
1. Preheat oven to 350°F (175°C) and prepare a 12-cup muffin pan.
2. Blend the cooked beets, orange juice, zest, coconut oil, eggs, and vanilla until smooth.
3. Whisk together the whole wheat flour, baking soda, cinnamon, salt, and erythritol if using.
4. Combine the wet and dry ingredients until just mixed.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20–25 minutes until a toothpick comes out clean.
7. Cool before serving.
Blend the beets completely smooth.
Use freshly squeezed orange juice.
Store refrigerated for up to one week or freeze for up to three months.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 185
- Sugar: 5g
- Sodium: 165mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 31mg