Sweet Treats

Beetroot and Banana Muffins

15mins
18Servings

Beetroot provides a delicious sweet flavour to these muffins, and combined with the bananas gives them a moist texture.

ingredients

  • 500 ml (2 cups) cake wheat flour
  • 15 ml (1 Tbsp) baking powder
  • 1 ml (¼ tsp) bicarbonate of soda
  • 1 ml (pinch) salt
  • 125 ml (½ cup) light brown sugar
  • 2 extra large eggs
  • 80 ml (1/3 cup) Spur Salad & French Fry Dressing
  • 160 ml (2/3 cup) milk
  • 125 ml (½ cup) cooking oil
  • 250 ml (1 cup) coarsely grated beetroot
  • 2 large (¾ cup) bananas, mashed

Method

  • Preheat the oven to 180°C.
  • Sift flour, baking powder, bicarbonate of soda and salt together. Add sugar.
  • Whisk eggs, Spur Salad & French Fry Dressing, milk and oil together. Add to the dry ingredients.
  • Add the grated beetroot and mashed banana and mix lightly with a spoon until just combined. Do not over-mix; the mixture should still be lumpy.
  • Spoon mixture into greased muffin pans, filling each three-quarters full. Bake for about 20 minutes until light brown. Turn out onto a wire rack to cool.
  • Dust with icing sugar before serving.
VARIATIONS
  • Carrot Muffins: Substitute the beetroot with grated carrots.
  • Dried Fruit Muffins: Reduce sugar to 80 ml (1/3 cup) and add 200 ml (¾ cup) coarsely chopped cherries or any other dried fruit of choice. Makes 12 muffins.
TIP
  • The beetroot will colour the mixture completely red, but once baked, the muffins will be lighter in colour.