Recipe: Mini Beet Blueberry Muffins

As an addition to my #makeyourownfuelfridays line-up, these mini muffins are a great pre-workout nibble or healthy snack at any time of the day. The beets lend the muffins a fun rosy color and added sweetness, but won’t make each bite taste to beety. You can roast or steam your own beets, but an increasing number of supermarket produce departments are carrying pre-cooked beets for convenience.

You’ll find more baby muffins to help power your adventures in the pages of Rocket Fuel.

Mini Beet Blueberry Muffins


1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon allspice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup blueberries

1/2 cup milk

1/2 cup plain yogurt

1 large egg

2 medium-sized cooked beets

1/3 cup maple syrup

1/3 cup sugar

Preheat oven to 350F. Stir together flours, allspice, baking powder, baking soda and salt in a large bowl. Stir in blueberries.

Place milk, yogurt, egg, beets, maple syrup and sugar in a blender container and blend until smooth. Add beet mixture to flour mixture and stir gently until everything is moist.

Divide among 24 mini muffin cups and bake for 18, or until muffins are set in the middle. Let cool for a few minutes before unmolding and cool further on a metal rack.

Rocket Fuel by Matt Kadey

In Rocket Fuel: Power-Packed Food for Sports & Adventure, award-winning dietitian Matt Kadey offers up 120 delicious, creative, and convenient real-food recipes to power your everyday exercise and weekend adventures.

Rocket Fuel is available now in bookstores, outdoors stores, and online from these online retailers:
Barnes & Noble
local booksellers
Chapters/Indigo and in Canada

Food photography by Aaron Colussi.


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