Raspberry Beet Banana Muffins

These moist and fruity muffins are packed with superfoods and coated with a crunchy pecan crumble topping.

Bakerette.com | A slice of raspberry beet banana muffins with pecan crumble topping (egg-free, dairy-free, vegan)

I got turned on to beets a couple of months ago when I regularly began making lunch for my boss consisting of a large salad, baked potato, and beets. I had never really eaten beets before and I came to realize that I really do like beets, especially gold beets, but red beets are just as great.

When I saw this recipe for Raspberry Beet Banana Muffins with Pecan Crumble Topping in the Hobby Farms magazine, I really wanted to make them. They looked so golden delicious. I was a little taken back, however, when I made the batter with both red beets and raspberries, it came out “beet” red–not golden like in the picture. I was a little worried that I had made it wrong, but I plowed forward, baked the muffins, and like magic…they came out golden, not red.

I switched the recipe up a bit to make it vegan-friendly and the muffins turned out incredibly moist, flavorful, and delicious. Even Mr. Chef who is a complete carnivore loved them!

The all mighty and humble red beet is one of the world’s healthiest foods full of folate and manganese and other health benefits. They have been known to reduce blood pressure, fight inflammation, increase stamina, support detoxification, fight inflammation, and ward off cancer. The beet greens are just as healthful with significant amounts of Vitamin A, C, Calciuim and Iron.

Bakerette.com | A slice of raspberry beet banana muffins with pecan crumble topping (egg-free, dairy-free, vegan)

Raspberry Beet Banana Muffins
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Breakfast
Serves: 12 muffins
Crumble Topping
  • 1/2 cup finely chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar or coconut sugar
  • 3 tablespoons non-dairy butter
For Muffin Batter
  • 2 bananas
  • 1/2 cup brown sugar
  • 1 chia-egg or flax-egg*
  • 1/3 cup non-dairy butter, melted
  • 1 cup grated beets
  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsapoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces raspberries, halved
For Topping
  1. Mix together all ingredients until well blended; set aside.
For Muffin Batter
  1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper liners or grease muffin cups; set aside.
  2. In a medium-size bowl, mash bananas witih a fork or pastry cutter. Stir in sugar, egg, butter, and beets.
  3. In a separate bowl, mix together flour, baking soda, baking powder, and salt until well blended. Add flour mixture to banana mixture and stir until well combined. Fold in raspberries.
  4. Divide batter into prepared muffin cups. Top with pecan crumble mixture, pressing gently into batter.
  5. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove and cool for 5 minutes before turning out onto a wire rack to cool completely.
*To make a chia or flax egg, mix together one tablespoon ground chia seed or ground flax seed with 3 tablespoons water. Set aside in refrigerator for 15 minutes to thicken before adding to batter.

 Recipe adapted from Hobby Farms, Vegetable Gardens, Volume 4G, 4th Edition, p. 85

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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