Whole Wheat Strawberry Beet Muffins

Ingredients:

• 3 cup – strawberries
• 1 cup – beet
• 3 1/2 cup – flour, whole wheat
• 1 tablespoon – baking powder
• 2 teaspoon – baking soda
• 2 teaspoon – cinnamon
• 1 teaspoon – salt
• 3 cup – applesauce, unsweetened
• 1/2 cup – sugar
• 2 large – egg
• 1 teaspoon – vanilla extract

Instructions:

• Preheat oven to 350* F. Grease or line a standard muffin tin.
• Rinse and dice a 16 ounce package of strawberries into very small pieces. Rinse, peel, and grate 1 cup of fresh beets (be careful, they stain!).
• Mix dry ingredients: flour, baking powder and soda, cinnamon, and salt.
• In a large bowl, combine applesauce, sugar, eggs, and vanilla. Stir in 1 cup beets and all but about 3/4 cups of the strawberries (this is reserved for topping later). Smashing the strawberries as you mix is a great way to release their juices into the batter.
• Slowly add dry ingredient mixture into the applesauce mixture.
• Spoon mixture into muffin tin, filling each about 3/4 full. Top with sprinkles of set-aside strawberry chunks. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before eating.

superhealthykids.com/whole-wheat-strawberry-beet-muffins-recipe/