Beet & Carrot Muffins

I’m always looking for delicious ways to include more vegetables in my life, and with fall creeping up on us, muffins are a staple in my house. I love turning on the oven and basking in the warmth it creates. All the staple scents and flavors of fall, are rich and spicy. It’s hard not love everything about this time of year!

I found a recipe online and made some modifications to remove the sugar, and some of the unhealthy fats. These muffins are hearty! If you’re not into beets, you won’t enjoy them. They weren’t my husbands favorite creation, but I gobbled down three! If you’re interested in making them a little sweeter, consider adding honey, or another natural sweetener.

They are colorful, moist and filling! If you have trouble with eating veggies raw, this is an excellent way to include them in your daily intake. They are best served fresh out of the oven, or reheated. You could also add a little butter if that’s your thing, but they don’t require it.


90 grams of coconut flour

60 grams of all purpose flour

1 tsp of baking soda

1 tsp of baking powder

1 dash of salt

Pumpkin spice to taste

1/4 cup of stevia (add more for a sweeter flavor)

1 cup of egg whites

1 egg

40 grams of butter (melted)

2 cups of grated beets (peeled)

2 cups of grated carrots (peeled)


Preheat oven to 375 F. Prepare your muffin tray with non-stick spray. I used this batter for 6 large muffins. Combine all of the dry ingredients, minus the stevia. In a separate bowl, combine the butter and the stevia and beat until fluffy. Add in your egg whites and egg, and continue to beat slowly. Fold in your beets and carrots and gradually add the dry ingredients until everything is combined. Don’t overdue the blending. Distribute evenly into your tray and cook for 25 minutes, until the muffins are golden brown.


Macros are for one muffin, using the recipe above to make 6 total.

7.4F/25C/12P ,214kcals



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