Blueberry and Beet Muffins

Blueberry and Beet Muffins | Sweet Recipe | Tots to Teens

Nutritionist and Naturopath Buffy Ellen shares low-sugar alternatives to sweet treats.

Makes 12



  • 1 cup oat flour or rolled oats
  • 1 cup almonds
  • 3/4 cup buckwheat flour
  • 1/4 cup cornflour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt


  • 3 tbsp ground flaxseed + 9 tbsp water
  • 2 cups ripe bananas
  • 2/3 cup almond milk (or your choice of unsweetened milk)
  • 1/3 cup oil (olive, macadamia or your choice of healthy oil)
  • 1/3 cups dates
  • juice and flesh of 1/2 lemon
  • 2 tsp vanilla extract
  • 2 cups grated beetroot
  • 1 cup blueberries (fresh or frozen)


1. Heat the oven to 180°C fan bake and grease a muffin tin.

2. Put the rolled oats/oat flour and almonds in a food processor and blend to a relatively fine flour.

3. Sift the remaining dry ingredients into a large bowl, then sift the oat/almond flour mix on top. There will be some almond chunks remaining, pour these on top of your sifted mix (sifting helps add air to the mix, giving a better rise).

4. Mix the flaxseed and water together in a cup, whisking with a fork a few times, then leave to absorb and become an egg-like gel.

5. Blend the remaining wet ingredients including half a cup of grated beetroot in your food processor until completely smooth. Whisk the flaxseed gel once more then add to the wet mix and blend again.

6. Pour the wet mix on top of your dry ingredients, along with the remaining grated beetroot. Fold the mixture together gently with a lifting motion until most of the flour has mixed in but there is still some visible.

7. Add the blueberries to the mix (reserving a few for topping if you like) and fold gently a few more times until combined. 

8. Pour evenly into muffin tins, wiping between the cups if there are any spills. Aim to place some of the blueberry part of the mix on top of each muffin for visual appeal, or place a few of your remaining blueberries on top (they will sink slightly with this method).

9. Bake for 18-20 minutes, until they are lightly golden and feel springy to touch in the centre.

10. Remove and leave in the tin for 10 minutes to cool, then move to a baking rack. Eat warm, cool, or place in an airtight container for the next day – all are equally delicious!

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