Strawberry + Beet Banana Bread Muffins (Gluten Free/Dairy Free)
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Strawberries and Beets - sounds like quite a cominiation, I know! But I promise these breakfast muffins are ridiculously delicious and not just kid friendly, but PICKY EATER approved too!!!
I’ll admit that I orginally decided to conjure up this recipe with BEETS in MUFFINS because I thought they would have turned out PINK for Valentine’s day, and while I was a little bummed they didn’t turn out bright pink like I’d hoped, they were so RIDICULOUSLY PERFECT, I wasn’t about to go changing the recipe one bit!! They’re still veggie (and fruit) filled so they fit the bill in my book.
Not only did my own kiddos love them but they were also approved by one of my kiddos friends who’s mother describes her as an extreme picky eater (she doesn’t eat veggies period guys and ate about 4 of these without batting an eye!)
Okay, so you’re probably wondering if these taste like beets… I happen to be one of those strange people that actually has learned to genuinely love the flavor of beets but I know most kids and even adults (including my own husband and kids) think that beets taste like dirt!! They do, I get it. Thats because they’re root vegetables that grow under the ground IN THE DIRT.
But to answer your question, NO they do not taste like beets or dirt for that matter, I promise! They actually taste just like super moist banana bread - so if you love banana bread, these are just an upgraded health version of that. Oh and by the way, they’re 100% gluten free and dairy free if you skip the butter crumble on top!
I used cooked beets that I buy in bulk from costco. Its important when buying beets, by the way, to make sure they’re organic because root vegetables tend to collect all the pestisides and herbisides sprayed in the soil, since that’s where they grow.
I blended all the ingredients (the bananas, the flour, eggs, beets, etc) in my blender to make these nice and smoothe and super moiste.
Anyhow, I hope I’ve convinced you to give them a try, you and your littles are going to LOVE THEM. They make the perfect Healthy Valentines Day Treat too.
Time: 20 minutes
Makes 12 muffins
INGREDIENTS:
1 cup gluten free flour
1 + 1/2 tbsp tapioca flour
1/3 cup agave
2 small/medium cooked beets (cut in half)
(I buy pre cooked organic beets at costco)2 ripe bananas (smashed with a fork)
2 tsp cinnamon
2 tbsp coconut oil
2 eggs
1/3 cup agave
1 tsp baking soda
1/2 tsp sea salt
3 -5 strawberries (diced finely)
Sweet Crumble Topping:
2 tbsp butter,
2 tbsp coconut or regular sugar
INSTRUCTIONS:
Set oven to 350 degrees.
In a regular muffin tin, line the tin with muffin liners (I prefer silicone muffin liners because they don’t stick - you can find the ones I use here)
In a blender (you could also use a large mixing bowl) add all your wet ingredients first, including the smashed banana and beets and eggs. Do not add the strawberries at this time - set them aside for later. Then, slowly add your dry ingredients.
Once the batter is blended together well, pour the batter into the muffin tins about 3/4th of the way full.
Next, sprinkle the straberries on top of each muffin.
Bake in the oven for about 20 minutes or until the center is cooked through.
While they’re baking, make your crumble topping by adding butter to a stainless steel pot over medium low heat. Once it begins to melt, add in your sugar of choice. Use a brush to paint the tops of the muffins.
Place the muffins back in the oven for 3 more minutes to let the crumble topping set in and bake into the tops of the muffins.
Take them out and let them cool off for atleast 5 minutes before enjoying them.
Enjoy!!
Made with love,
