Sneaky Mommy Muffins are SUCH a genius way to cram a few extra veggies into your kids snacks … and they won’t have a clue!
Ok, let’s be real here. Getting kids (and some adults) to eat veggies is like pulling teeth some days. And since I’m not above trickery my friends, I figured I would share these super awesome fruit and veggie muffins with you to make for your own clan for a healthy breakfast, lunchbox addition or a healthy portable snack for you to throw into your purse on your way out the door!
I’d love to say that I threw these muffins together in a pinch over morning coffee between brushing teeth and tying shoe laces (both chaotic events for the record), but that would be a big fat lie. No, I made literally 220 muffins (no exaggeration) before I got these right. If you followed me on Instagram stories you saw the evidence. Piles of muffins EVERYWHERE. Because I just couldn’t quite get them perfect. The first batch was too dry, the second was also too dry, then I overcompensated and made them way too moist (still edible, but basically soft pucks) … eventually I created this muffin that I feel is pretty close to perfection. If I weren’t a dietitian you may have caught me feeding muffins to my family for three square meals a day!
These muffins aren’t too sweet, have plenty of fibre in them, use extra virgin olive oil (my favourite oil), hide vegetables (hello vitamins, fibre and antioxidants) and freeze beautifully. Oh yes, and your house will smell AMAZING! I mean, does it get any better than that? One of the things that I love about making muffins is that it is a two bowl, three step process that anyone can handle, requiring no fancy gadgets or mixers, just some good old fashioned elbow grease. If you’re looking to expand your muffin recipe collection, try these mouth watering Blueberry Lemon Ricotta Muffins (Charlie’s favourite), these Orange Hemp Muffins, or for a savoury twist, these Veggie Muffins.
A couple of things about these muffins. Of course if you’re making these for lunches leave out the nuts and use a nut-free milk. Also, if you choose to substitute the eggs with the flax eggs to make them vegan (or if you’ve run out of eggs – honestly, keep milled flax on hand regardless of your situation), keep in mind that you’ll end up with a denser muffin. I made them both ways and they were gobbled up! I haven’t tried them with gluten free flour, but many of you have with great success: use a 1:1 blend (President’s Choice makes a good one as does Bob’s Red Mill). A couple people commented that they subbed out spelt flour for the whole wheat flour with success! And if you have a crew that doesn’t like blueberries try raisins or blackberries instead!
I would LOVE to hear if you make these and how your family enjoys them!
Hope your first week back after the holidays has been a GREAT one!
xo
Tori
Sneaky Mommy Muffins
These muffins are easy to prepare, loaded with vegetables and whole grains and studded with blueberries to make them completely irresistible. These can be made vegan by substituting the eggs for flax eggs (note, it will make the muffins more dense, but equally delicious!). Leave out the nuts and use a nut free milk if you're making these for school lunches of course! Use gluten free flour and oats to make these gluten free.
Ingredients
- 1 cup old-fashioned oats
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup toasted chopped walnuts or pecans (optional)
- 3/4 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 2 eggs, well-beaten (see notes for flax egg substitution)
- 1/2 cup unsweetened milk of choice (almond, oat, soy etc)
- 1 cup grated raw beets, peeled
- 1 cup grated raw carrots, peeled
- 1/2 cup grated apple or pear (skin left on)
- 1 1/2 cups frozen blueberries
Instructions
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Preheat the oven to 375F and line a 12-cup muffin tin with paper liners (if you have 2 tins, line an additional 6 cups with liners).
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In a large bowl, mix together the oats, whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and nuts. Whisk together to combine.
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In a separate medium bowl, combine the olive oil, maple syrup, vanilla, eggs or flax eggs, almond milk, beets, carrots, apple and pear.
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Stir the wet ingredients into the dry ingredients, folding until incorporated (do not over mix).
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Fold in the frozen blueberries, divide the batter among the muffin tins, and bake until they are golden brown around the edges and a toothpick inserted in the middle comes out clean, about 30-35 minutes.
Place on a cooling rack and store at room temperature in a covered container for up to 5 days or in the freezer for up to 1 month.
Recipe Notes
To substitute the two eggs, in a small bowl mix together 2 tablespoons of milled (ground) flax seeds with 1/4 cup of water. Let it sit for 10 minutes before using in the recipe.
Can’t wait to make these. Do you cook the beets first or grate them raw?
Great question – raw! I updated the recipe:)
Do you have the nutritional value of your recipes? I made the Sunshine muffins from the cookbook and it look me a long time to log them into my food app for my Naturopath. I hope the book includes this! ❤️❤️
Hey Sarah! I don’t have the nutritional values on hand for this recipe, but you can pop it into a site like Whisk and it will calculate it super easily for you! 🙂
Thank you so much!!! I’m so glad you have perfected these. I will definitely be making some. 🙂
Hi Cherleen, thanks so much!
Cows milk okay instead of almond? I have everything else in my house so would like to make them tomorrow!
I love to cook and I am an old Home Economics educator. I love your recipe but have reservations. I look at the amount of time and energy required to prepare the ingredients to make this batch of muffins?? Grated beets?grated carrots? Grated apples? Just seems like so much work for 18 muffins. Seems like Time management Is missed in this recipe especially where you have seemed to put so much time and energy into prefecting it.
Hi I had similar thoughts about the time prep. However my baby was napping and my older child was out…tried this out for my “me time” lol. Anyway, just wanted to let you know I got 28 muffins from the recipe and followed it nearly exactly. I used 1% milk and canola oil instead…and slightly burned my walnuts while toasting…oops. Turned out great!
Hi Julia, thanks for taking the time to make them and I’m glad that they turned out great for you!
Carol ann,
Have you tried this recipe for a home economics class? I’m also a home economics educator and i lOVE the recipes that take longer to prep and have a variety of ingredients because I find that so much of the learning is in the prep and when its too quick the kids have so much “down” time. Especially if you have large groups in your class and 1 can grate the beets, one can do the carrots etc… I personally haven’t added this recipe to my home economics list yet but I added tori’s black bean brownies because I thought it would be such a great way for the kids to learn about a variety of ingredients:)
That’s a great suggestion! Love it!
Some things are worth the time 🙂
These look amazing. Do you have any suggestions of which gluten free flours to use the replace the all purpose and the whole wheat flour?
Hi Sony, I believe Superstore has a great one under the President’s Choice brand and Bob’s Red Mill makes a good one too!
I use a killer homemade gluten free flour mix with brown rice flour. You’d never know it was gluten free! 2 cups brown rice flour, 2/3 cup potato starch and 1/3 tapioca starch. Combine and use this in place of wheat flour. My friends love it. I would add 1 tsp of xantham gum for every 1.5 – 2 cups of flour.
I’ll have to give it a try! Thanks for the recommendation!
Can I eliminate the blueberries or substitute with raspberries or strawberries?
Hi Dawn, you should be able to sub those just fine!
Have you any luck in creating a gluten free version?
Hi Kelly! I haven’t tried it yet but have added it to the list!
These look yummy! Can’t wait to try them. Can you use only all purpose flour or does the 1 1/2 cups whole wheat flour make a difference?
Hi Doris you sure can! They will have less fibre but otherwise should turn out fine!
Can you use gluten free 1:1 flour?
Hi Anna, I haven’t tried yet!
Question re: leaving out nuts as I’m allergic, does it alter them in any way in terms of baking? Recipes always say optional but it has to change them right? Or I’m overthinking it… also, oat milk ok instead of almond?
Hi Kathryn, it’s a good question. No, it wouldn’t alter the result! And yes to the oat milk:)
I bet if you used aquafaba for the egg substitute you would get a fluffier muffin. Guunna try it!
Awesome would LOVE to hear if you try it Laura! Tori
It looks amazing!! I want to try this recipe, but my husband does not like blueberries. What would you suggest to substitute the blueberries for?
Hi Nancy, I would try raisins or blackberries!
Can’t wait to make these but I live in the uk … 1. Is all purpose flour self raising or plain and two are beets beetroot ??!?
Thank you !
Hi Annabel! All purpose flour is plain flour and the beets are beetroot. Thanks for following along! Tori
Do you think diced frozen strawberries would work in place of the blueberries. I live abroad and can’t ever find blueberries!
Hi Truly, it probably would but I would have to try to be sure! Please let me know if you try!
Instead of whole wheat do you think if I used spelt flour it would turn out?
Hi Anna I haven’t tried but it should – please let me know if you try!
Would it taste weird to substitute coconut milk for the almond milk? I always have coconut milk on hand.
I think it would be fine Trinette!
I printed the recipe and cannot wait to make them for my family this weekend! It will be the perfect way to have our little girl to eat her vegetables this weekend. It seems like she boycotts them on the weekends :/
Hi Elisabeth, thank you, I would love to hear if you try them!
Should I squeeze out juice from the carrots and beets before adding them??
Hi Tabitha no you don’t need to squeeze out the juice!
These look delicious! I see that you used 1/2 cup of brown sugar and 1/2 cup of maple syrup. I like to keep the sugar intake down. Can I leave out the brown sugar without messing with the texture of the muffins ?
Hi Faby, it’s hard to say how they will turn out but if you try please let me know!
I finally got around to making these muffins. They are delicious and the whole family loves them. They are going straight to my ‘favorites’ file !!
Can’t wait to make these!! Thanks for sharing! 😁
Love following you on Instagram!
Hi Carole! Thanks very much for following along! Tori
So excited about these muffins! Do you have an estimated carb, sugar, fat and/or calorie count for these fro those of us tracking? Thanks!
Hi Kristin, I’m sorry but I don’t at this point as I haven’t analyzed the recipe.
Made these muffins today and I totally winged it! I had no beets, nuts, or allspice. I used two apples, had a 10 oz bag of frozen grated carrots, and only 6 oz of fresh blueberries. They turned out great!
That’s awesome thanks for sharing Pat! Good work on getting creative! Tori
I feel like I must make these now since you put so much effort into perfecting the recipe 🙂 they look great!
Hi Edisa thank you so much – would love to hear if you make them! Tori
Just finished making these since I had all the ingredients and the house smells ah-mazing! I will say that if you’re not used to eating whole wheat flour, you definitely notice it. Otherwise, they are delicious!
Thanks Nancy! Glad you liked them!
Can you recommend a good gluten free flour substitute instead? Would love the make these!!!!
Hi Kamila! Superstore has a good one Presidents Choice all purpose gluten free flour and Bob’s Red Mill has a good one too!
I’m wondering this too 🙂 excited to make them
I’m wondering about nutritional info too 🙂 excited to make these!
Hi Sarah, I haven’t done the analysis at this point. Would love to hear if you make them!
Hi! How can I make them gluten free?
Hi Krista, you would use gluten free flour (1:1 blend) – I just haven’t tested it yet so am not totally sure how it would turn out.
Making them now with my littles!
I hope they love them Kirby!
Unreal! We had to substitute frozen raspberries for blueberries and turned out amazing. Both kids had them as dessert. Thank you!
Making these tomorrow! I don’t have beets… can I sub something else?
Hi Stephanie! You can just sub extra carrot – you may be able to use zucchini, but I haven’t tested it!
Just finished making these, and they are delicious! Packed so full of veggies, and with very little sugar, I will definitely make these again. I so often adapt recipes as I go, but this one was perfect exactly as is. I will definitely be trying out some of your other recipes. Also, the recipe was incredibly easy to follow, thank you!
Thank you so much Christina!!!! Such great feedback I appreciate it!
Why EVOO and not melted coconut oil? Could you substitute?
I like the fatty acid profile of EVOO – you can substitute melted coconut oil if you wish!
Just made these and they are delicious!!!! And pretty sure my house has never smelled better 😊
Amazing! Don’t you love it when your cooking doubles as an air freshener?!
Just made these – SO good!
Thanks Leanne!!!
Just made these today! Thanks for all your trials because these are amazing! Loved by husband and son!
Hi Natalie, thanks for the feedback, that’s awesome that your crew loved them!
Hi Tori, I just made these. They turned out delicious! It’s the first time I’ve ever baked with beets! The only ingredient I didn’t have on hand was whole wheat flour. I substituted with white flour and they turned out great.
Thank you for your great recipes!
Thank you Janet, such great feedback! Thanks for following along:) Tori
These were… so good. I can’t stop eating them! I used the western family gluten free flour and they were delicious! So delicious may just go make more right now, because.. #veggies 👌🏻😂
Thank you Sara that’s so awesome! And I love that you made them gluten free, I will be sure to share that it works with gluten free flour too!
Great recipe Tori! I got caught up the muffin madness and forgot to add the brown sugar! I was worried, but they turned out SO good even without the sugar hahaha! Thank you!
Hi Aly, thanks so much and I’m really happy that they turned out without the sugar – how awesome is that! Thanks for sharing! Tori
These muffins are SOOOO good! And to make them even better, my 2.5 year old thinks they’re yummy too! Thank you for helping me get some veggies into her!
That’s such a mom win, nice work Dana! Thanks for sharing:) Tori
Delish!! Substituted flours with spelt and buckwheat ( experimenting with them) they turned out moist and tasty!! Thanks for the inspiration 😀
So happy you tried them with those flours Lucille, so good to know!
I made these tonight and they are as amazing as the description. A super easy recipe to follow. I added flax seeds and made 12 regular and 12 mini muffins from the one batch.
That’s awesome thanks Niki!
Made a double batch for our family of 8 and they were fantastic!! 😋. I used leftover cooked beets which turned the batter pink…kids thought that was pinkaliciously cool. 🤗
I used the toasted walnuts in this batch. Instead of using so much olive oil (being that it was a double batch) I may try coconut oil for the next batch, have you done that?
Great work mastering a wonderful muffin for a variety of occasions. I’ll be your tester anyday!!
Much love 💗 Wagner family
@inspiredbysinecera
Thank you so much Kristen!! I haven’t tried coconut oil but there’s no reason that I can foresee for why they wouldn’t turn out! xx Tori
I doubled the recipe today and used half coconut oil and half olive oil and they turned out amazing.
That’s great to know thanks!
So so so good!!! I used coconut cream because that’s what I had on hand and they turned out amazing! Thank you for perfecting this fabulous recipe!!
Thank you Haley! So happy you loved them!
These muffins are delicious and so moist. I made them with half the flour and added 1/2 c flax and 1/2 c oat bran. They still turned out amazing!
Thank you, that’s so great to know!!
Do you have the nutritional values of a muffin?
Hi Lorrinda, sorry I don’t!
My kids devoured these Tori. Love this recipe!
My kids LOVE these muffins Tori!
Yay, thanks Liane!!!!
Just made these and everyone loved them. 2 year old, 4 year old and parents too. 🙂 Made with flax egg and vanilla soy milk 👍🏼
Hi Amy, thanks so much for the feedback, fabulous that your crew loved them!
Made these today! Delicious!! My 2.5 year old and picky husband even loved them! Thanks so much. Definitely keeping this recipe.
That’s so awesome thanks Ashley!
Hey Tori! Just made these and they’re great. However, I know if I’m going to get my husband to eat them they’ll have to be a bit sweeter. Would you suggest adding more brown sugar or a some granulated sugar? Not sure if my apple was hard enough – the grated apple was a bit mushy! But other wise good.
Hi Katie. I would add either brown sugar or granulated sugar or coconut sugar so that the ratio of liquid:dry isn’t drastically affected. The grated apple being mushy shouldn’t make a difference once baked! Thanks Katie and happy baking!
Tori looking through your receipts, I know this may sound weird but which size cup should I use I have small cups and medium, then mugs. Sorry for the confusion? Thank you
Hi Rita, this is for a standard measuring cup (the dry ones) I hope this helps!
Made them with bob mills 1 to 1 gluten free flour and they turned out great! Kid approved and they loved that they turned pink from the beets 🙂
Thank you for another great recipe that can be packed in lunches.
Hi Tara, that’s really helpful to know thank you for sharing it!
Just made these today with my 4 year old and they were so quick and easy to whip up. At first I had reservations on how long it would take to prep, but 10 minutes tops was all. They are so moist and flavourful and now my 4 year old says she likes beets haha. Win!!
That’s awesome, thanks so much Justine and what a win indeed!
I was a bit hesitant to make these due to all the grating but it made almost 22 med sized muffins for me so I would def make them again! They’re delicious, not dry at all and can’t taste the veggies. I baked them for 30mins and they came out with a perfectly crispy top with a soft inside!
That’s fabulous thanks for the valuable feedback Catherine!
I made these tonight, turned out amazing! Didn’t have any beets, used an extra apple, halved both sugar and maple syrup and just used frozen mixed berries. Love them.
These muffins are absolutely delicious! I have mad a lot of muffins over the years and will definetly be making these often. Great work and thanks so much for sharing. Finally a healthy great tasting muffin!
Thank you Kimberly! So happy you like them!!
Finally got around to making these. Wanted to have a healthy snack on hand for my 2 yr. old grandson. Did not have Whole Wheat Flour, used Spelt Four instead. These are delish! Well Done, and thank you for sharing this great recipe.
Thanks for the feedback Cari! Glad you all liked them! Tori
Does anyone know if there is a good substitute for oats (my son has an oat sensitivity)?
Hi Alysha, you could probably substitute more flour, I would have to try to be sure exactly how much to use! There are other flaked cereals such as spelt that you could alternately try.
Tori OMGoodness! Just made these and they are soooo delicious…not to mention how lovely my home smells, thank you for your tireless work in perfecting these…now we have a new ‘go to’ fave healthy breakfast or snack!🥰
Thank you Michelle! I loved reading this note, thank you for taking the time to write the review I appreciate it!
I made the muffins yesterday and I have to say they are phenomenal!! Absolutely delicious! I substituted the whole wheat flour with oat flour and they taste amazing !
Thank you Niki that’s such lovely feedback and great to know about the substitutions working!
What would the baking time be for gluten free ones?
Hi Jill, it would be similar (I haven’t personally tested it but many have). I would use it as a guide but rely on the visual cues for doneness (toothpick inserted comes out clean and golden brown around the edges.
These muffins are Aaaammmmmazing!!! Sure a little work goes into peeping a few carrots, beets and apples but it is so so worth it. My hubby ate 3, the said that he thinks they are the best muffins he’s ever eaten. Knowing all those veggies are in them will make them a staple in our house. Thanks Tori for this perfect recipe!!!
Hi Charlene! Yay! Such great feedback thank you!!!
Do you have the nutritional information on these muffins?
I used PC GF flour and rice milk. They were great! Made ALOT of muffins.
Hi Melissa no I don’t unfortunately. Glad you loved them!
Tori,
This is the first recipe I’ve tried from your site – and these muffins are SO SO good! I baked them with the intention of feeding them to my kids but ended up eating 4 of them (FOUR!!!) for dinner instead. I couldn’t stop! I froze half of the batch for later, but I’ve saved these to my favorite recipes board and will totally be making these over and over again! I forgot the grated apples and ended up substituting 1 1/2 squeeze pouches of my kids applesauce and they turned out fine. 🙂
Thank you that is such great feedback! Haha, I have been there, I dove into them too!
Great recipe, and easy to follow. I was looking for something new. My husband trains for long distance triathlons so I’m always looking for nutrient dense snacks. Thank you 🙂
Thank you Jane I’m happy that they will work to fuel your husband during his training!
Hi Tori, made these today for a new Mom – wanting to give her a healthy muffin to snack on. So happy with the results. I substituted honey for the sugar and also used coconut oil as I had no olive oil on hand. Got so excited about getting all the ingredients together forgot I had the nuts roasting and burned the darn things. The muffins turned out fantastic – wonderful texture, moist, and just the right touch of sweetness! Thanks again for perfecting these! BTW. did not have beets added a little extra carrots and apple/pear – used my moulinex grater, so took no time at all to grate those darn veggies 😉 The new Mom was thrilled and also found them as delicious as I did.
Thank you so much Carol that is fabulous feedback!!! You are a good friend:)
These are amazing! I have been making them non-stop since you posted the recipe and everyone loves them! I normally tweak a lot of recipes to make them suit my taste more, but this recipe is perfection, no changes needed!
It’s rare to find a healthy muffin that also tastes great, so thank you for this, Tori! 🙂
Aw thanks Emily that means a lot!!!! Glad you like them!
Can’t wait to make these and have as my healthy snack. Thank you for sharing!
My pleasure I hope you love them Debbie!
I just made these muffins and they are delicious. I substituted the all purpose flour with almond flour not really knowing if it would be good, and it worked! Looking forward to making your veggie muffins next. Thanks!!
P.s. my girls are devouring these muffins
Hi Karen, that’s so good to know thank you for sharing that! I’m happy your girls love them! Tori
My new favorite muffin! I ate two as soon as they came out of the oven! Another delicious recipe Tori! Thank you!
Simply delicious. Made these and substituted coconut oil and they turned out so moist. Inspired to make them for a new Mom and wanted to provide a good nutritious treat for her!
Thank you Carol I’m thrilled that they worked out so well and that’s so nice of you!
Hands down the best muffins I’ve ever made! I made them today with the kids while they were home on an unexpected snow day off of school and everyone loves them! I love how they have maple syrup instead of white sugar to sweeten them. I will definitely be making these regularly.
Yay, thank you Carmel!!!
Hi Tori! Is there a magic trick for the batter to not turn pink?! Or did you use golden beets? I’m sure my pink muffins will still taste delicious – as your recipes are always amazing – just wondering for next time!
Hi Lauren! The muffins actually don’t turn out pink when baked by some miracle! Did you like them?
These are SO GOOD- my house smelled amazing and the muffins tasted even better. Some commented on the amount of time it takes to prep but I found using a food processor for the grating really helped. Thanks for this recipe!
Hi Holly thank you for the feedback so happy to hear this!
Could you use zucchini instead of beets? I just don’t like beets LOL
Hi Jaclyn, as long as the total ratio of veggies stays the same you should be fine with that substitute!
My kids are so picky! One day they like blueberries the next they don’t. Would this recipe work with chocolate chips? It’s the one muffin I know my kids will eat
Hi Lisa I’m sure it would! Please let me know how they like them with the chocolate chips!
I finally got around to making these! Best decision ever! I made half with chocolate chips and half with blueberries. My pickiest eater gobbled one up and said they are better than all the other chocolate chip muffins!
Delicious!! Just made the Vegan version and my toddler, hubby and I love them😍
Thanks for the great recipe Tori!
Fabulous thanks Sarah!!!
These were SO good. Forget kids eating veggies.. husbands, too!!
Made the recipe as is and wouldn’t change a thing (maybe less maple syrup?). Thanks for making all 220 muffins, Tori! This is a keeper.
Awesome thanks Danielle! So happy you liked them!
I just made these today and used fresh blueberries as opposed to frozen….love them!! The toasted walnuts add a nice flavour and texture to the muffins!! Thanks for sharing your recipe with the world!! Great job!!!
Thank you Julie!!! Tori
Made the sneaky mommy muffins tonight and used golden beets for the beet component . Delish. Thank-you for the FABULOUS recipe!
So happy you liked it Ericka!
My husband was recently diagnosed with type 2 diabetes. Do you post with the nutritional content like the carbs, sugar and fibre of these muffins.
Hi Annette,
I’m so sorry I don’t have those calculations at this time. I can see if my team can run them for these muffins!
To make gluten free, would you suggest substituting both the All Purpose Flour and the Whole Wheat flour for the Bob’s 1:1?
Tori, I’ve often been told that muffins are not good for you. I’m guessing because of all the flour and sugar? Does the veggie content in these change that? I’m always looking for good work or on-the-go healthy snack options. Could you help shed some light on this for me?
Hi Diana, such a good question!
Yes a lot of muffins are filled with refined products and can be more like cake than resembling something healthy. These muffins are a good compromise and are filled with veggies and fibre and are less sweet than other muffins. I hope this helps!
Yummy! Just made a double batch of these so I can keep a bunch in the freezer for quick snacks over summer. I thought they might take a long time to prepare because it seemed like a lot of grating, but they were really easy and quick to make.
Awesome recipe! Thanks! I made a batch tonight with a bunch of substitutions: Bob’s 1:1 gf flour, 1/2 cup steel cut oats because I was low on old fashioned, golden beets, flax eggs, a smidge less sugar and pear instead of apple. Made them into mini muffins: baked for 16 minutes. Also pressed a few vegan chocolate chips onto the tops of half. They were a hit with all three kids and husband!! Thanks, Tori!
My son is a picky eater so I’m always looking for ways to get some veg into him. I tried these tonight and he loved them. I didn’t have blueberries so substituted with frozen raspberries and they’re great. Would love to see a low carb version of these in the future.
Thank you so much for the feedback I’m glad you like them!
So, so good! I made these to freeze and have on hand as part of a quick breakfast for my 10 month old while camping. I omitted the nuts and put in quartered fresh blueberries instead of the frozen ones to make the texture more baby friendly. She gobbles them right up! Thanks for another great recipe!
Hi Donna, that’s great I’m so happy you (and she!) liked them!!!
Moist, full of flavour, and nutrition. i substituted spelt flour for the whole wheat and zucchini for the beets. Turned out awesome.
Fabulous thank you Shannon!!!
I just made a batch of these muffins to freeze because we’re expecting our first baby any day now and they are absolutely delicious! Thanks so much for sharing this recipe, I feel like they’ll be the perfect quick and nutritious “Go-To” in the first few weeks of having a new born 🙂
So glad you like them Vanessa! And congratulations!
Made these muffins this afternoon. Absolutely delicious! So good. Can’t wait to try more of your recipes. Thank you
Just made these for a camping trip,
Thanks for the recipe.
Made some changes: I used zucchini instead of apple, and also subbed 1/4 date paste(boiled mejool dates, blended) for the brown sugar.
Turned out great!
Also Toddler approved!!
This recipe has good bones! Not sure you could mess it up 😂
Great ideas Kelsie!
Omg these are awesome and my kids love them!!! It didn’t take long to prep the vegetables well worth it!!
These were so good!
I was clearing out the freezer so used frozen, sliced beets and threw them in with carrots and an apple into a magic bullet to purée vs grate (because I was lazy) and the muffins turned out great! Thank you!!
Amazing!! So glad you loved them and thank you for taking the time to write a review!
Yum! These were a hit with my toddler and veggie-hating husband. Not only are they delicious muffins but it also makes your house smell wonderful! This is definitely a recipe I will make again!!
Amazing Genevieve! So glad you liked them, and there’s nothing quite like the smell of fresh baking in a house!
These are delicious!! Thank you for sharing. My 2 and 4 year old loved them. I have no shame in being sneaky with veggies… i take pride in it now 🙂 Thanks again!
so glad the kids like them Michelle! Thanks for taking the time to leave a review!
I just made a batch – left out the brown sugar and nuts, they turned out so yummy! Thanks for the recipe
so glad you liked them Martha!!
These were so good! I’m always trying to cut down on sugar so I replaced maple syrup with mashed banana and I did mostly whole grain flour with just 1/2 c all purpose. They turned out great! New favourite muffin recipe!!!
love that substitution what a great idea Brittany! So glad you love them!
Hi Tori. I made these gluten free and they are soooo good. I can see why your kids love these healthy muffins.
Thanks Wendy! So glad you liked them!
Hi Tori,
If I want to make a loaf instead of muffins, what would you recommend setting the temp and cooking time to?
Thanks!
Hi Tori, I absolutely love al of your recipes and can’t wait to try these! Just wondering, what’s the different between these and the Sunshine Muffins in your cookbook? Thanks!
Hi Katie! They were developed at separate times but ended up being quite similar! I don’t have the cookbook in front of me to look at the details of the recipe but they are not too different from each other – I love them both!
Thanks for your reply, Tori! I ended up trying the Sunshine Muffins and they were fantastic.
Absolutely delicious, Tori!! This is the first recipe I’ve made of yours and I can’t wait to try more.
My only negative comment is the prep time; it took me almost 30 minutes rather than your 15, and I even used a food processor for grating.
These muffins and the sunshine muffins are so delicious and healthy! I make them on a regular basis and I always double the recipe because they go so fast! Thank you for these!
We just made these and they are a huge hit with my 2 kids!! We had to sub the eggs for flax and omit the nuts but they turned about so good. This will definitely be a new go to muffin recipe. So much goodness packed in one muffin!! I also want to say how much I appreciate the work you put in around substitutions! We are recently dealing with some food sensitivities and it’s SO helpful to have them.
So glad you liked them Tess!! Thank you so much for taking the time to leave a review we really appreciate it!
I made these muffins today, but i didn’t have beets on hand, so I used shredded zucchini instead and I added 1/2 cup shredded unsweetened coconut. My 10 month old LOVES them!!!
Just wondering what size ice cream (muffin) scoop you use?
I think it’s a number 4 I used for these ones!
I wish you would include the nutrition info with your recipes. Calories, protein, fats, etc. Would be really helpful. Thank you.
Hi Keely,
Thank you for the feedback! We’ll work on seeing if we can incorporate it in the site!
If I want to make a loaf, how long should I bake it for?
These muffins have been on a regular rotation in our house as we have an extremely picky eater but sadly we are out at the moment so it’s time to make some more but I have no beets in the house at the moment so was wondering what you would recommend for a substitute…
Thanks!!
Hi Josie! You can substitute extra carrots, apples or zucchini for the beets no problem! I hope that helps, happy baking! Tori
I wish so badly you would include the nutritional info on your recipes!!
Hi Keely if there is a specific recipe you want nutrition information for we are happy to run the numbers. Take care, Tori
Delicious. They will be a regular at my house.
Made these muffins this morning – they were a hit with my husband AND my toddler! Will be making them again and again.
I made these delicious muffins and oh my!! Everyone loved them! I did sub cup for cup shredded zucchini in place of the beets as I didn’t have any beets on hand and it worked wonderfully!!!
So glad you enjoyed them Jenna!
Delish! Perfect school snack (without the nuts added).
These are a win/win – Delicious and healthy! Thanks Tori!
These are delicious!! Do you have the nutritional value information on them. Sorry, couldn’t seem to locate it. Thanks so much!
Hey Bibian! For the 18 muffins :
Cal (kcal) : 255
Protein (g) : 4
Fat (g) : 14.6
Carbs (g) : 29.9
Fiber (g) : 3.4
Sugar (g) : 12.7
Sodium (mg) : 164
Cheers, Tori
Love the idea of this recipe! I was able to make a couple subs based on what I had available. I am looking forward to making this recipe as is, though! Need to add beets to my grocery list next week. Ha!
I used 1 cup of wheat bran in place of 1/2 cup whole wheat flour (I did have 1 cup of whole wheat flour left), 1 cup zucchini (moisture squeezed out) instead of beets, raisins instead of blueberries, and 1/2 cup coconut sugar instead of brown sugar.
They look amazing and smell so good! I love that they make a larger/full muffin. Excited to add this recipe to my regular baking schedule.
Made these muffins with my 5 year old yesterday. While she initially turned her nose up at some of the ingredients she loved putting them all together and I told her to just wait and give them a try once baked. Well, she did and was begging to be able to take them to school for lunch! Did I mention she doesn’t even like muffins?! Everyone in my family loved them, including me, and I might even love them more for proving to my newly picky 5 year old that she should try things first before judging!! Worth the “long ingredient” list some complained about above.
Hi Jillian oh my gosh that’s the best… made my day! Thank you for taking the time to rate the recipe!
Delicious compost muffins! LOL that’s what my husband called them when he saw them, but he said they were delicious!
I made these this morning, and they are almost all gone! I used the Robin Hood gluten free blend, and the turned out awesome! Thanks for this!
Thanks Natasha! I am so happy to hear you enjoyed!
Hi!
Wondering if I can substitute fruit syrup (blueberry, strawberry, raspberry) instead of maple syrup?
Thanks!
Hi Lauren! I’m not totally sure as I haven’t tried, but would love to hear if you do! In theory it should work.
Take care!
Tori
I tried these muffins yesterday and they turned delicious
I used rye flour, some flax seed meal,omitted maple syrup, added fresh grated coconut, and dried cranberries instead of blueberries
I also added an extra 1/3 cup of brown sugar
It is an extremely versatile recipe and my husband and son loved them
I will definitely be making more of these!!
Thank you
I have a 2.5 year old and 16 month old twins. They were a HIT!
I completely forgot to add the milk and they were still so moist. I was generous with the grated zucchini and fruit so I’m
Not sure if that helped but SOOOOO good!
Wohoo! Love to hear it Ericka! Thanks for shaing. xo Tori