Kid Friendly Gluten Free and Paleo Beet-Blueberry Muffins #glutenfree #glutenfreemuffins #paleo #paleomuffins #glutenfreebreakfast #paleobreakfast #healthybreakfast #glutenfreesnack #snackrecipe #breakfastrecipe #healthymuffins #paleosnack #paleosnackrecipe #healthybreakfast #healthybreakfastrecipe

Beet Blueberry Muffins

These toddler-friendly muffins pack a (small) serving of vegetables, without differing in flavor or texture from a "normal" blueberry muffin. Made from wholesome ingredients and very lightly sweetened, this is a breakfast treat that will please kids and adults alike!
Course Breakfast
Cuisine Gluten Free, Paleo
Keyword beet blueberry muffins, gluten free blueberry muffins, paleo blueberry muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 195kcal
Author Nora (A Clean Bake)



  • Preheat the oven to 350°F. 
  • Line a cupcake pan with 12 muffin papers and set aside.
  • In a large mixing bowl, whisk together the almond flour, coconut flour, arrowroot flour, cinnamon, baking soda, and salt. Set aside.
  • In a medium mixing bowl, whisk the eggs, then whisk in the maple syrup, milk, oil, vanilla, and vinegar.
  • Add the wet (eggs, etc.) mixture to the dry (flours) mixture and stir to combine. Make sure you scrape down the sides and bottom of the bowl to make sure everything is thoroughly combined. 
  • Stir in the shredded beets until well-distributed. 
  • Gently fold in the blueberries.
  • Divide the batter between the 12 prepared compartments of the cupcake pan. Tip: use a spring-loaded ice cream scoop to make this step easy and less messy! 
  • Optional: add a sprinkle of cinnamon to the top of each muffin. 
  • Bake for 25-30 minutes, until muffins are firm on top and springy to the touch. 
  • Cool muffins for 10 minutes in the pan, before moving to a rack to cool completely. 


  • You can sub tapioca flour for arrowroot, if you need to. Arrowroot will yield a slightly lighter texture.
  • You can use water instead of milk if you need to.
  • You can use olive oil instead of avocado oil, but I suggest using virgin (not extra virgin) to minimize the olive oil flavor.
  • Peel the beets and discard the ends before grating them. 
  • I used golden beets for this recipe, but red beets will work fine too. The muffins will turn out redder, though.
  • You can use fresh or frozen blueberries. If using frozen, do not defrost them before adding them to the batter. Either way, be sure to fold them into the batter as gently as possible, rather than stirring them in. Stirring breaks the berries, and will dye the batter blue-brown. 
  • Store leftover muffins in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or in the freezer for up to three months.


Serving: 1muffin | Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 323mg | Potassium: 87mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.1% | Vitamin C: 1.8% | Calcium: 5.3% | Iron: 4.5%