I’ve gone on a bit of a beetroot craze as of late. It was my fault really, I bought three 300g packets of beetroots because they were on sale and I thought I’d add them to salads, sauces and dishes. Instead, I forgot all about them. So, I ended up making Chocolate Beetroot Squares, a delicious beetroot salad and sauce (which I’ll add to Five for a Fiver shortly) and these vegan beetroot muffins!
Using these ingredients:
They’re really simple to make. First, add your dry ingredients, then the grated beetroot, along with the flax egg, oil and maple syrup. Mix well until all combined and then add to a muffin tip with paper cases. Bake for 15-20 minutes at 180C and you get this:
Fancy more recipes with beetroot? Try my Chocolate Beetroot Squares!
Let’s head over to the recipe:
5-ingredient vegan beetroot muffins
12
servings15
minutes25
minutes40
minutesThese 5-ingredient vegan beetroot muffins are so sweet and healthy that my kids ask for more every time. Super easy to make, check them out here!
Ingredients
1 pack beetroots (300g)
3 ¾ cups self-raising flour, 300g
1 tsp baking powder
3 flax eggs
10 tsp maple syrup
200g sultanas (optional)
Directions
- Line a 12-hole muffin tin with paper cases and preheat your oven to 180C/350F/GM4
- Add the salt, baking powder, and flour to the mixer
- Grate the beetroot into the mixer and mix well on low
- Add the flax egg and half the oil and mix on low
- Finally, add the maple syrup and mix on low until everything has blended well
- If you’re adding additional ingredients, stir them in now
- Spoon the mix into muffins to 2/3rd of the muffin case
- Bake in the oven for around 20 to 25 minutes until just risen and a skewer inserted into the centre of the muffins comes out clean
Notes
- These muffins provide 1 of your 5 a day
- We added sultanas as an optional ingredient but you can add chocolate chips, nuts or anything else that takes your fancy
This beetroot muffin recipe is very versatile. The texture is rich and gooey and can be further complemented with additional ingredients like nuts, chocolate chips or sultanas – or all three!
If you make this recipe, please let me know what additional ingredients you used, if any at all. I’d love to find out how this recipe can be further enhanced. The sultanas in this particular beetroot muffin recipe were delicious with a lovely sweet result. Please tag me on @Fiveforafiver via Facebook/Twitter (@Fiveforafiver1 via Instagram), using the hashtags #FiverFoodies and/or #FiveforaFiver. Let me know how you get on!
Here is a list of the ingredients I used for this particular recipe, which I found from ASDA for £4.97 total (prices may vary after 11th July 2018):
ASDA Sunflower Oil, 1L – £1.09
ASDA Smartprice Self Raising Flour, 1.5kg – 45p
ASDA Grower’s Selection Cooked Beetroot, 300g – 65p
Clarks Original Maple Syrup, 180ml – £1.50
ASDA Golden Linseeds, 150g – £1.28
