Long Run Beet Muffins

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Long Run Beet Muffins
Prep Time
10 min
Cook Time
30 min
12 muffins
Recipe by: Lean, Clean, & Brie

These power-packed, gluten- free carbs help give you energy to get you going and the EB eggs provide you protein and nutrition to keep you fueled all the way through your workout!


  • 2 cups Almond Flour
  • 1 cup Old Fashioned, Traditional Oats (ensure GF if necessary)
  • 1 cup Carrots, grated, ring out water with a paper towel
  • 1 cup Cooked Beets, washed and grated with ends removed
  • ½ cup Maple Syrup
  • ⅓ cup Dark Chocolate Chips
  • 3 Eggland's Best Eggs (large), beaten
  • 4 tablespoon Unsalted Butter, melted
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Sea Salt


Serving Size
1 muffin
7 g
  Saturated Fat
3 g
54 mg
349 mg
23 g
Dietary Fiber
2 g
5 g

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper muffin cups.

In a large bowl, combine almond flour, oats, cinnamon, nutmeg, baking soda, sea salt, and chocolate chips. Mix together.

In another large bowl, mix together EB eggs, melted butter, carrots, beets, maple syrup, and vanilla extract. Mix until well combined.

Combine dry ingredients into wet ingredient bowl and mix until batter is thick and well combined.

Spoon batter into muffin cups and place in preheated oven for 25-30 minutes. Muffins will be nicely browned on top and a toothpick inserted into the center of a muffin comes out clean.

Filed Under: Breakfast and Brunch, Vegetarian, Low Fat, Gluten Free

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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