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Beet Rosemary Muffins

We’re not big Valentine’s Day people in our household. One of the first times my husband and I ever really hung out was at an anti-Valentine’s gathering. But I’m a sucker for special meals on special days… so since I am on a big beet kick right now I couldn’t let the holiday go by without a red-themed recipe and this one is a keeper!

These muffins are super simple to make (especially if you cheat and buy the already cooked beets like I did)! It is pretty much a dump, mix, and spoon out muffin mix. They are sweet enough to be a tasty breakfast or a healthy snack for the big day.

So whip these up this weekend for a nice little surprise for your family, your co-workers, or anyone else who could use a little extra love!


Beet Rosemary Muffins

Jessica Braider
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12


  • 4 Tablespoons unsalted butter
  • 1/2 cup honey
  • 4 small to medium cooked beets
  • 2 eggs
  • 1 1/2 cups spelt or whole wheat flour
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts optional


  • Preheat the oven to 350 and spray your muffin tin or line it with muffin liners.
  • Cream the butter and honey in a food processor. Add the beets and eggs and puree until the beets are smooth.
  • Add the flour, rosemary, baking soda, and salt and mix until just combined.
  • Add walnuts, if using, and mix until well combined.
  • Spoon out batter into muffin tin and bake for 20 minutes.
  • Remove from oven and cool on rack.



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