I’m on a muffin-baking spree again. I try to bake a batch every Sunday so I have a hearty quick breakfast option for my toddler (that she won’t end up tossing to the dog) and a nourishing mid-morning snack for myself.

Now that we’re settled in our new home in Bend with trails right out our door (bliss!), I’m hooked on a daily sunrise run. I find that weekday mornings are too rushed to down a substantial breakfast, so I eat a quick yogurt bowl or smoothie and then always grab a mid-morning snack—and homemade muffins are my kryptonite.

If you love my Superhero Muffins from Run Fast Eat Slow then you gotta try these. My Beet Molasses Muffins are far from dainty—they’re packed to the brim with body-loving ingredients and are sweetly satisfying without white sugar or flour (a bonus for the gluten-free crowd!).

The addition of beets adds an earthy sweetness, but the molasses are what really shine, so your kids (and husband!) will never notice the beets. Blackstrap molasses is naturally high in essential minerals including calcium and iron.

Veggies for breakfast—yes please!


Recipe: Beet Molasses Muffins                                     Makes 12 muffins  

  • 2 medium or 1 large beet (about 8 ounces), peeled and quartered
  • 2 cups almond meal (almond flour)
  • 1 cup rolled oats (gluten-free if sensitive)
  • 1/2 cup chopped walnuts, optional
  • 1 teaspoon cinnamon
  • 1-inch piece fresh ginger, peeled and grated, or 1 teaspoon ground, optional
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1/3 cup black strap molasses
  • 3 tablespoons virgin coconut oil, melted
  • 1 teaspoon vanilla

Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.

Pulse the beets briefly in a food processor or high-speed blender until roughly grated. Alternatively the beets can be grated by hand. You should have about 2 cups.

In a large bowl, combine the almond meal, oats, walnuts (if using), cinnamon, ginger (if using), baking soda, and salt.

In a separate bowl, whisk together the beets, eggs, molasses, coconut oil, and vanilla. Add to the dry ingredients, mixing until combined.

Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.