Carrot beetroot walnut muffins

Colorful muffins recipe with nuts, carrot and beetroot:) Easy-to-make, fragrant, moist, nutty-crunchy. Happy baking:) 
Makes 12 muffins
Takes 40 minutes


1 medium beetroot, finely grated
1 large carrot, finely grated
1/2 cup neutral vegetable oil (grapeseed/coconut)/ or butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup sour cream
2 eggs
2 cups plain flour
1/2 tsp cinnamon
1/2 tsp cloves
pinch salt
2/3 cup toasted walnuts + 1/3 cup for topping
1/2 tsp baking soda
1 tbsp lemon juice


Preheat the oven to 180°C. Either grease or line muffin cups with paper liners.

Grate carrot and beetroot, using a grater or food processor.
In a medium bowl, lightly whisk the eggs, sour cream, oil and sugars. Stir in grated veggies (including juice obtained from grating). Stir in flour, cinnamon, cloves, salt and baking soda with lemon juice. Mix well. Fold in 2/3 cup of walnuts.

Spoon the batter into prepared muffin cups. Sprinkle with the remaining walnuts. Bake until fragrant and a toothpick inserted in center comes out clean, about 15-20 minutes. Let muffins cool in muffin cups for 5 minutes. Remove from cups and let cool longer on wire rack.

Bon Appétit!DSC05693DSC05751_logoDSC05761___DSC05663___logo1



2 Comments Add yours

  1. chefkreso says:

    These muffins look surprisingly delicious, an interesting combination of ingredients 🙂

    Liked by 1 person

    1. Mayasbeehive says:

      Thanks:) these two sweet roots add the color and quite unique flavor:) it tastes somewhat like carrot-beet smoothie:)

      Liked by 1 person

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