Beet Chocolate Muffins
These mini beet chocolate muffins are soft, rich, and perfectly fudgy with a deep chocolate flavor. Made with blended beets for added moisture and a boost of veggies, these muffins are a great option for lunchboxes, snacks, or a quick grab-and-go treat!
Servings: 36 mini muffins
Ingredients
Wet Ingredients
- ¾ cup sliced cooked beets or ½ cup pureed cooked beets
- ½ cup milk
- ⅓ cup cooled melted butter or neutral oil
- ½ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup mini chocolate chips plus more to sprinkle on top
Instructions
- Preheat the oven to 350°F and grease or line a 24-cup mini muffin pan.
- Add the sliced cooked beets, milk, oil, maple syrup, egg, and vanilla to a blender. Blend until completely smooth, then pour it into a large bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the beet mixture and mix until just combined. Do not overmix
- Gently stir in the mini chocolate chips. Let the batter sit for 2-3 minutes. The batter will look dark red in color, but will develop that deep brown color once it bakes.
- Spoon the batter into the mini muffin pan, filling each cup about 3/4 full. Sprinkle a few extra mini chocolate chips on top. Bake for 13 to 15 minutes, or until the tops are set and a toothpick inserted comes out clean.
- Allow the muffins to cool fully before serving. They will firm up as they cool.
Notes
- Use fully cooked, soft beets so that they blend easily. I recommend using canned, no-salt-added beets that you can easily drain and use directly in the mixture.
- Blend the beet mixture until completely smooth for the best texture.
- The batter may seem slightly reddish before baking, but the muffins will darken and form a deep choclately brown color when baked.
- Do not overbake. The muffins should be soft with moist crumbs.
Let the muffins cool before serving, as they continue to set after baking.
Nutrition
Calories: 55kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 58mg | Potassium: 43mg | Fiber: 1g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.3mg
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