Pink muffins? Yes, please! These muffins are perfect for your Valentine’s Day snacks or any other day of the week. The secret ingredient that gives them their lovely pink color is beets! To save time, I recommend using fully cooked beets and simply blending them.

Servings: 12 muffins

Ingredients

• ½ cup all-purpose flour
• 1 cup whole wheat flour
• ½ cup quick oats
• 2 teaspoons baking powder
• 1 pinch of salt
• 1 cup pureed beets (see notes)
• 2 eggs
• ½ cup vegetable oil
• 6 tablespoons sugar
• 1 cup frozen raspberries
• ½ cup white chocolate, chopped

Instructions

1. Preheat the oven to 350F and grease 12 cups of a muffin tin or line it with paper liners.
2. In a medium bowl, mix together the flours, quick oats, baking powder, and salt.
3. Stir the wet ingredients into the dry ingredients and mix until just combined.
4. Gently fold in the frozen raspberries and chopped white chocolate
5. Fill the muffin cups with the batter, dividing it equally among them.
6. Bake for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Notes

• To save time, you can use pre-cooked beets and blend them into a puree using an immersion blender or a regular blender. This will help you save time, although they may be more expensive.
• If you prefer to use raw beets, you can cook them before making the puree. Preheat the oven to 375°F (190°C). Wrap the beets in aluminum foil and bake for about 1 hour or until tender. Then peel the beets and make your puree. It’s recommended to cook extra beets and freeze them for future use.
• Approximately 250g (8.8 oz) of cooked beets will yield 1 cup of puree.