February 6, 2018

Chocolate beet mini muffins


Earthy red beets and sweet chocolate come together in these tasty mini muffins making them a perfect Valentine's Day treat! Yes, I am well aware that I'm posting yet another muffin recipe. I can't help it! I promise I'll take a break for a little while after this one. My main dishes haven't been too interesting lately. And kitchen time has been difficult. But, whipping up muffins is something I can do relatively quickly, or even when I wake up in the morning before the kiddos wake up. I guess mom-life has really overtaken me lately, and that's OK by me. But, back to these muffins. They are full of chocolaty goodness, but also full of some beet puree. It seems like an odd combination at first, but they really pair nicely together. I came up with the idea for these muffins when thinking about this chocolate beetroot cake and I had extra beets from making this beet hummus. The muffins were a win - my twins devoured them (and the adults enjoyed them as well). I like making mini muffins sometimes, especially for chocolate ones as they are more of a special treat and perfectly sized for little ones. This recipe will make 24 mini muffins.


Chocolate beet mini muffins
1 cup cooked red beet puree*
2 large eggs
1/4 cup honey
1/3 cup lightly packed brown sugar
1 teaspoon pure vanilla extract
1/4 cup olive oil (or vegetable oil of your choice), plus more for greasing
1/4 cup milk (I use 2%)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened baking cocoa
1 tablespoon ground flaxseed, optional
1 cup all-purpose flour
1/3 cup whole wheat flour (or more all-purpose)
1/2 cup semi-sweet chocolate chips

*Peel and chop the beets (about 1-2 small-medium beets). Steam or boil until fork tender and then puree in a food processor or blender, adding cooking water as needed, until smooth.

Preheat the oven to 350 degrees and and lightly grease two mini muffins tins.

In a large bowl, whisk together the beet puree through milk until smooth. Whisk in the baking powder through flaxseed (if using), until well-combined. Then use a wooden spoon to stir in the flours and fold in the chocolate chips.

Divide the batter equally into each muffin tin. Bake for about 12-14 minutes, until the edges are golden and an inserted toothpick comes out clean.

Alternatively, you may bake 12 standard sized muffins. They will need to bake longer - probably around 18-20 minutes.


What was I cooking one year ago?: chocolate chip cherry scones
Two years ago?: apple cornmeal muffins
Three years ago?: vanilla Earl Grey lattes
Four years ago?: rabbit & dumpling stew
Five?: chicken taco soup
Six?: salted peanut butter-honey cookies
Seven?: Meyer lemon polenta cake
8?: baked egg ramekins

7 comments:

  1. This might trick my husband to eat some beet! He can eat kale, and lots of other greens, but just not beet. These muffins look absolutely delicious and healthy, Amy.

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  2. looks great! i'm honestly not a beet person at all, but i bet i'd like these. :)

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  3. Can never have too many muffin recipes! And what a great way to use beets. Very creative -- thanks.

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  4. Love this recipe for healthy muffins! Beets always give me a lot of energy.

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  5. beets are one food i can't really get myself to enjoy, but then again, i've never paired them with chocolate!!

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  6. My SIL made me a chocolate birthday cake once with beets and it was the best cake I'd ever had. Therefore, I know that these muffins would be a huge treat!

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  7. Mmmm I love the combo or beet and chocolate--it tastes so great together!

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