SERVES: 12

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup rolled oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 cup mashed banana
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 3 large eggs
• 2 cups grated beets, peeled

Directions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with muffin papers or use butter or spray oil to coat. 

2. In a large bowl, combine flour, oats, baking powder, baking soda, salt, nutmeg and cinnamon.

3. In a separate bowl combine banana, oil, maple syrup and eggs. Stir until smooth.

4. Stir the banana mixture into the flour mixture until just mixed, then stir in beets. Scoop 1/3-cup portions of batter into muffin tins, and bake for 18–20 minutes.

5. Test with a toothpick inserted in muffins. If the toothpick emerges with wet batter, bake an additional 5 minutes. Remove from pan and let cool before serving.

Recipe Notes

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