Beet Carrot Blueberry Muffins Recipe

Mia Rigden
Servings

9

Prep Time

10 minutes

Cook Time

20 minutes

Category

Snack

Cerebelly’s Beet Carrot Blueberry Purée adds a burst of fruity flavor to these oat-filled muffins, complementing the fresh blueberries and banana while keeping each bite soft and tender.
Healthier Muffins

Ingredients

  • 1 ripe banana, mashed
  • 3 eggs
  • 1 pouch Cerebelly Beet Carrot Blueberry puree
  • ¼ cup avocado oil
  • ½ teaspoon vanilla extract
  • 1 cup gluten-free, all-purpose flour
  • ⅔ cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1 cup fresh blueberries

Directions

  1. Preheat the oven to 350 F and line a muffin tin with 9 muffin liners.
  2. Mash the banana in a medium-sized mixing bowl, then add in the eggs, beet carrot blueberry packet, avocado oil, and vanilla extract, and whisk to combine.
  3. In a separate bowl, mix together the flour, oats, baking soda, baking powder, and cinnamon.
  4. Fold the dry ingredients into the wet, and mix until thoroughly combined.
  5. Add in the blueberries and mix until well incorporated.
  6. Portion the batter evenly across the muffin liners, and bake for 20-25 minutes, or until a toothpick comes out clean.
  7. Cool and serve immediately, or store in an airtight container in the refrigerator for up to 48 hours.

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