I promised you another version of the Superhero Muffin and here it is! If you happen to be a fan of beets and blueberries – this one is for you. It is the least sweet of them all, so if you tend to prefer things on the sweeter side, consider adding some raw honey or maple syrup to the blackstrap molasses (1/2 cup of total sweetener would probably do it).
This too came from the Run Fast. Cook Fast. Eat Slow. Quick-fix Recipes for Hangry Athletes cookbook. In case you might have missed it, here’s the recipe for the Pumpkin Spice version I posted earlier. Hope you enjoy and I’ll see you back here for another shortly!
Ingredients:
- 2 cups almond flour
- 1 1/2 cups old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup raw beet, grated (about 1 beet)
- 3 eggs
- 1/3 cup blackstrap molasses*
- 6 tablespoons unsalted butter, melted**
- 1 cup frozen blueberries
Directions:
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups.
- In a large bowl, combine the almond flour, oats, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together the beets, eggs, molasses, and melted butter. Add to the dry ingredients, mixing until combined. Fold in the blueberries.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.
- Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.
*I have found that I prefer a 50/50 mix of blackstrap molasses and raw honey.
**I do a 50/50 mix of melted Kerry Gold butter and coconut oil. This equates to 2-3 ounces of total liquid.