These spectacular blueberry-beet muffins come to us courtesy of Elyse Kopecky and her book with Shalane Flanagan, Run Fast. Cook Fast. East Slow. We interviewed Elyse as part of our cookbook author interview series, Bob's by the Book, and we can't wait to make these fantastic muffins ourselves!
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine almond meal, oats, cinnamon, baking soda and salt.
In a separate bowl, whisk together beets, eggs, molasses and melted butter. Add to dry ingredients, mixing until combined. Fold in blueberries.
Spoon batter into muffin cups, filling each to the brim. Bake until muffins are browned on top and a knife inserted in the center of a muffin comes out clean, 25–30 minutes.
Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.
Vegan Variation: Sub 3 tablespoons ground flax combined with ½ cup water for the eggs (let sit for 5 minutes), and sub ¼ cup melted coconut oil for the butter.
