These chocolate muffins full of pureed beets were such a hit in my house, especially with my husband (who doesn’t know there’s beets in them…so mums the word) that I thought I’d share the recipe on my blog.
I’m not usually a baker. I have a hard time justifying feeding my belly and my family things made with sticks of butter or cups of sugar. And I don’t believe in reduced fat versions of most things or artificial sweeteners.
I am however, a consumer (and lover) of baked goods.
This recipe had been sitting in my overstuffed recipe folder waiting to be tried. I snagged it from the Minimalist Baker website who also has a fab cookbook I own. She’s vegan. I’m not. The original vegan recipe can be found right here. I purposely “unveganfied” it. Mostly because I just felt too lazy to make a few flax eggs. I also wanted real chocolate. The kind that has milk in it.
I glanced again at the list of ingredients. Nothing that screamed at me “heart attack”, so I gathered the 2 yr old on this rainy day and we set off. I had all the ingredients.. sweet! “Let’s bake!” It happened to be on a morning she was boycotting pants, underwear or a diaper. Yeah me.
Here’s the recipe.
Beet-a-Full Chocolate Muffins
A great double chocolate muffin, not too sweet and unknowingly full of beets!
Ingredients
- 2 eggs beaten
- 1 cup pureed beets I used 1 can of shoestring beets that I pureed in a blender juice and all; measured from there
- 1/4 cup melted butter I used Smart Balance
- 1/4 cup Maple syrup Real stuff, not Aunt Jemima
- 1/3 cup Brown sugar packed
- 1.5 tsp Baking soda
- pinch Sea salt pink Himalayan is nice
- 1/4 cup Unsweetened almond milk I prefer the 30 calorie one
- 1/2 cup Unsweetened cocoa powder
- 1/3 cup White, whole wheat flour
- 1 cup All-purpose flour
- 3/4 cup Dark chocolate chunks
- 1/2 cup mini chocolate chips
Instructions
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Preaheat oven to 375 degrees. Prep your muffin tin with cooking spray and/or cupcake liners.
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If you haven't done so, grab your can of beets, juice included and puree that bad boy in a blender until all chunks are gone and smooth. Measure out 1 cup. They'll be about 1/2 cup left. This recipe is super easy to do another 6, so feel free to make some more or be a rock star and add it to your next smoothie.
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Combine beaten eggs, pureed beets, melted butter, maple syrup, brown sugar, baking soda and salt. Stir or whisk for 45 seconds.
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Stir in the almond milk and whisk some more.
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In a separate bowl combine the flours and cocoa powder. If you use 100% all- purpose flour that's ok. It just decreases the health quotient a teeny bit.
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Pour flour mixture into wet ingredients and stir until just combined. Don't over stir which can cause your muffins to be paperweights.
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Add the chocolate chunks. Briefly stir some more.
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Divide batter among the muffin tin. These don't expand too much so you can fill them quite high in the tin.
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Sprinkle the top with mini chocolate chips.
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Bake for 17-20 minutes or until toothpick comes out clean. I did 17 and added an extra 4 minutes which was 1-2 minutes too long. Let them cool a few minutes then transfer them out of the pan onto a cooling rack.
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Everything tastes better when still ooey, gooey warm out of the oven but if you're inclined not to eat or share 12 muffins at one time, store in an airtight container or freeze them. We pop ours into the microwave for 15 seconds before enjoying them again.
Recipe Notes
The original recipe has all the Nutrition Information for you. Because I changed up the recipe but didn't feel like measuring ingredients like chocolate chips, I can just give a guestimate that it's close but not exact.
As always let me know if you tried the recipe, if the kids or hubby could tell there was a mound of beets in there and what you thought. Comment below and there’s even a recipe star rating! (How did that show up? Cool!) And please, share away either here or on facebook.
Misfit Hugs, Kim
Don’t forget if you need inspiration for “What’s for dinner?!?’, the Misfit Nutrition Ultimate Meal Planning Guide has saved my rump more times this month than I can count. Snag it now.
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