“But Leah, you’re so behind, Valentine’s is over!”
Shhhh child, pretty beet coloured food is fit for any and everyday. How could pretty pink beet blueberry muffins not make you happy?!
Lately I’ve been thinking a lot about two significant changes in my life. First is creativity. I used to believe that I was not creative in the slightest. I even joked about missing the right side of my brain because I lacked creativity so much. Now, I feel my best when I am spending time creating and it’s what I want to do with my life. I love to draw, write, paint, colour, bake, blog, photograph, film, and craft. This blog is my little corner of the internet that serves as a creative outlet and I just couldn’t not have a creative outlet. I now describe myself as such a creative being.
The second is negativity. I used to be such a pessimist and I’m honestly not sure when my mindset switched, but I’m so thankful it did. One day I just realized how much our thoughts influence our lives. I definitely still have negative thoughts sometimes, but now I’m able to recognize them and switch them around to be more positive or just letting them floating by. It might sound a little woo-woo, but I now wholeheartedly believe in the power of thoughts and use my thoughts to my advantage. I honestly think that constantly thinking about and imagining myself living in New York is part of how I ended up here. I put those thoughts into the Universe and they came reality.
Long story short, creativity is important and your thoughts are powerful so don’t waste them on negativity.
Just wanted to share some random thoughts that have nothing to do with these beet blueberry muffins. Now let me tell all you about these lovely pink muffins.
I used my go to muffin recipe, but used blended up roasted beet instead of tahini and they turned out perfectly. They are moist, fluffy, tender, and pink plus they have little bursts of blueberry throughout. I’ll admit, you have to like the taste of beets to like these beet blueberry muffins. They don’t taste like a straight up beet, but they definitely have the earthiness, which I love. If that’s not your thing though, I totally get it. May I recommend these lemon blueberry cornmeal muffins instead?
Not only do the beets lend these muffins a fun colour (that strangely rose to the top…), they also give these muffins a serious nutrition boost. Beets are high in Vitamin C, fiber, potassium, and manganese!
Three cheers for beet blueberry muffins in all their nutritious and delicious glory!
- 1 small roasted beet
- ¾ cup almond milk
- ¼ cup coconut sugar
- 2 tbsp maple syrup (or to taste)
- 1 tsp vanilla
- 1 cup spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- handful of blueberries, fresh or thawed from frozen
- Heat oven to 350F. Line or grease 6 spots of a muffin tin and set aside.
- To a blender add the roasted beet and almond milk and blend until nearly smooth.
- Add in the sugar, maple syrup, and vanilla and blend again, scraping down the sides a few times and blending more until smooth.
- In a large bowl combine the flour, baking powder, and baking soda and mix.
- Pour in the beet mixture and mix until well combined. It should be on the thicker side, but if it is too thick (like dough thick) add in a little more almond milk.
- Gently fold in the blueberries.
- Spoon the batter evenly into the muffin tin.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for a few minutes before removing from the tin.
- Store in an airtight container for 4-5 days.