Whole Wheat Blueberry Beet Muffins
These whole wheat blueberry muffins conceal shredded beets, a bright red ingredient, inside, making them the newest addition to the category of vegetables to keep kids away from. Rolling oats provide heartiness, and applesauce keeps them moist.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter 24 muffin tins.

In a big bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.

Combine the canola oil, applesauce, sugar, eggs, and water in a different bowl.

Stirring is necessary after adding the applesauce mixture to the dry ingredients.

Add the blueberries and shredded beats slowly.

Fill the muffin cups with the prepared batter.

Bake in the preheated oven for 25 to 30 minutes, or until the tops are browned and a toothpick inserted into the center of a muffin comes out clean.