Betroot and Banana Muffins

Beetroot provides a delicious sweet flavour to these muffins, and combined with the bananas gives them a moist texture.


  • 500ml (2 cups) cake wheat flour
  • 15ml (1 tbsp) baking powder
  • 1ml (¼ tsp) bicarbonate of soda
  • 1ml (pinch) salt
  • 125ml (½ cup) light brown sugar
  • 2 extra large eggs
  • 80ml (1/3 cup) Spur Salad & French Fry Dressing
  • 160ml (2/3 cup) milk
  • 125ml (½ cup) cooking oil
  • 250ml (1 cup) coarsely grated beetroot
  • 2 large (¾ cup) bananas, mashed


Preheat the oven to 180°C.

Sift flour, baking powder, bicarbonate of soda and salt together. Add sugar.

Whisk eggs, Spur Salad & French Fry Dressing, milk and oil together. Add to the dry ingredients.

Add the grated beetroot and mashed banana and mix lightly with a spoon until just combined. Do not over-mix; the mixture should still be lumpy.

Spoon mixture into greased muffin pans, filling each three-quarters full. Bake for about 20 minutes until light brown. Turn out onto a wire rack to cool.

Dust with icing sugar before serving.


Carrot Muffins: Substitute the beetroot with grated carrots.

Dried Fruit Muffins: Reduce sugar to 80ml (1/3 cup) and add 200ml (¾ cup) coarsely chopped cherries or any other dried fruit of choice. Makes 12 muffins.