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These cheerful mini muffins get their lovely pink color from beets and carrots — naturally. Despite the bright hue, they don’t taste like a vegetable loaf; the beets and carrots add a gentle sweetness and moist texture that kids and adults love. I usually make a double batch because they disappear fast in my house.
For convenience I roast several beets at once and freeze portions for recipes like this. Roasted beets develop a mellow, sweet flavor that blends beautifully into batter and keeps the color vibrant. If you don’t have roasted beets on hand, you can use raw beets — peeled and roughly chopped — in the blender, though raw beets will yield a slightly sharper flavor. Note that pre-cooked store-bought beets (especially canned ones) are often processed in ways that dull their color, so the muffins may not be as brightly pink.
These mini muffins make a fun addition to a Valentine’s Day lunchbox or a festive snack any time of year. Pack them with yogurt or a small container of cream cheese for dipping, and add a pinch of sprinkles for a celebratory touch.
Beet and Carrot Mini Muffins
Make these colorful mini muffins for a Valentine’s Day lunchbox treat or a sweet, nutritious snack for kids and adults.
Snack
American
Ingredients
-
1/2
medium raw beet
peeled (about 2 oz after peeling) -
1
medium raw carrot
peeled (about 2.5 oz after peeling) -
1
egg -
1/2
cup
Greek yogurt -
1/4
cup
avocado oil -
1
tsp
vanilla extract -
Juice from half a lemon
see notes -
1
cup
all-purpose flour -
1/3
cup
sugar -
2
tsp
baking powder -
1
tsp
ground cinnamon -
1/4
tsp
ground ginger -
1/2
tsp
salt - Cooking spray
Instructions
-
Adjust the oven rack to the upper-middle position and preheat the oven to 375°F (190°C).
-
In a high-speed blender or food processor, combine the peeled beet, peeled carrot, egg, Greek yogurt, avocado oil, vanilla extract, and lemon juice. Blend until the mixture is completely smooth.
-
In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, ground cinnamon, ground ginger, and salt.
-
Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined. Avoid over-mixing to keep the muffins tender.
-
Lightly grease a nonstick mini muffin tin with cooking spray. Using a 1-tablespoon cookie scoop or spoon, portion the batter into the cups, filling each about two-thirds full.
-
Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly by oven and muffin size, so check a few minutes early if you’re unsure.
-
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. To freeze, arrange the cooled muffins in a single layer on a baking sheet and freeze until solid, then move them to a freezer-safe bag or container.
Recipe Notes
- The squeeze of lemon juice helps preserve the bright beet color during baking, but you can omit it if you prefer.
- Store-bought cooked beets (especially canned) are often processed in ways that reduce pigment intensity, so fresh roasted or freshly cooked beets give the best vibrant color.
- To roast beets: scrub and trim beets, wrap them in foil, and roast at 400°F (200°C) until tender, about 40–60 minutes depending on size. Cool, peel, and freeze portions in airtight bags for quick use in recipes.
- If you need a gluten-free version, substitute a 1:1 gluten-free flour blend and check texture — you may need a touch more moisture depending on the blend.
- Swap the avocado oil for a neutral oil like light olive oil or melted coconut oil if desired. For a dairy-free option, use a plant-based yogurt.
- These mini muffins store at room temperature in an airtight container for 2–3 days, in the refrigerator for up to a week, or frozen for 2–3 months. Reheat frozen muffins briefly in a toaster oven or microwave.
- Serving ideas: pair with yogurt, cream cheese, nut butter, or a light dusting of powdered sugar. Add festive sprinkles for a holiday lunchbox surprise.