These delicious Vegan Beetroot Muffins are a great way to get extra veggies into your child’s school lunchbox. Not only are these muffins nut free, but they’re also a great way to introduce your kids to Beetroot!
These muffins are a very popular recipe from one of the Lunchbox Plans in my Vegan Lunchbox Vault. They’re easy to freeze ahead for speedy lunchboxes on busy school mornings! Simply allow to cool, then wrap in plastic wrap, and freeze in a zip lock bag or freezer friendly container!
- 415 g Beetroot Tin
- 1 cup Vanilla Coconut Yoghurt
- ½ cup Caster Sugar
- 1 tsp Vanilla Extract
- 1 ½ cups Wholemeal Flour
- 3 tsp Baking Powder
- 1 Tbs Egg Replacement Powder
- Preheat oven to 180°C (or 350°F). Line a muffin tray with muffin cases.
- Drain the beetroot and add to a food processor. Add the yoghurt, sugar and vanilla. Process until smooth. You may need to scrape down the sides with a spatula as you go.
- Add the flour, baking powder and egg replacement powder to a separate bowl. Whisk to combine.
- Add the flour mix to the process. Process until just combined.
- Spoon the mixture into the prepared muffin cases.
- Bake for approximately 20 minutes, until browned on top and cooked through.
- Cool on a cooling rack.