Apple Beet Oat Muffins

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In our kitchen, we love beets as a foundation to just about any recipe. This is because of their earthy profile, and how well they pair with certain fruits! Apples help give this recipe a refined sweetness, and cooking with Crystal means you also get a nice boost of vitamin D. Start your morning with a muffin, and feel good wherever life takes you!

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 18 muffins


  • 125 g / 1 1/4 cups large flake rolled oats
  • 180 ml / 3/4 cup milk or milk alternative (such as soy or almond milk), divided
  • 125 g / 1 cup all-purpose flour
  • 63 g / 1/2 cup whole wheat flour
  • 10 g / 2 tsp baking powder
  • 6 g / 1 tsp salt
  • 4 g / 1 tsp cinnamon
  • 200 g / 1 cup grated raw beets
  • 113 g / 1/2 cup Crystal margarine, melted and cooled
  • 2 large eggs
  • 60 ml / 1/4 cup honey
  • 54 g / 1/4 cup dark brown sugar, packed
  • 150 g / 1 large apple, peeled and diced


  1. Preheat oven to 350°F (180°C). Grease 18 muffin tin cups or line with paper liners.
  2. In a medium bowl, stir together the oats and 1/2 cup (120 millilitres) milk. Set aside for 10 minutes.
  3. In a large bowl, whisk together the flours, baking powder, salt and cinnamon.
  4. In a separate large bowl, whisk together the remaining 1/4 cup (60 millilitres) milk, beets, Crystal margarine, eggs, honey and brown sugar.
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  6. Make a well in the centre of the dry ingredients. Pour in the wet ingredients and stir until just combined. Fold in the oats and the apple.
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  8. Scoop the batter into the prepared muffin cups, filling each cup about 3/4 of the way full.
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  10. Bake until a skewer inserted in the centre of a muffin emerges clean, with a few crumbs attached; about 25 to 27 minutes.
  11. Allow to cool in the tin for 10 minutes, then remove muffins and cool completely on a rack.

Chef’s Note

  • Make sure you’re using regular rolled oats – instant or quick oats will not work well in this recipe.


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