These sinfully chocolate muffins are loaded with fibre healthy beets and protein packed nuts and seeds. Making them the perfect mid-day snack. I’m sure these chocolate beet muffins will fool any veggie hating kids.
This week I had lots and lots of beets from a project that I have been working on and I figured, why not make something sweet, healthy, and totally chocolatey?
These are officially my favourite new treat. They are fudgy, moist, and just so darn delicious!
Recipe
Whole Wheat Chocolate Beet Muffins
Yield: 12
Description
These sinfully chocolate beet muffins are loaded with fibre healthy beets and protein packed nuts and seeds, making them the perfect mid-day snack.
Equipment
- Measuring cups and spoons
- Muffin tin
- muffin cups
- Whisk
- Hand or stand mixer
- Mixing bowl
- Wire rack
Ingredients
- 1 cup Beet Puree
- ⅓ cup coconut sugar, sub any sugar
- ¼ agave netar
- ¼ cup coconut oil, melted
- 2 eggs
- 1.5 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon coffee extract, optional
- ¼ cup + 2 tablespoons coconut milk, sub almond, rice or soy milk
- ½ cup cocoa powder
- 1 ¼ cup whole wheat flour
- 2 tablespoons corn starch
- ½ cup chocolate chips
- ½ cup mixed nuts and seeds, for topping, pecans, pumpkin seeds and hazelnuts is what I chose
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with papers or lightly grease the pan.
- In a mixer add your beets, eggs, sugars, melted coconut oil, extracts, baking soda and salt and whisk until combined (30-60 seconds) then whisk in your coconut milk.
- Take your bowl off the mixer and sift in your cocoa, flours and corn starch. Using a wooden spoon until combined.
- Add ⅓ cup of the chocolate chips and stir well.
- Using a spoon or a medium size ice cream scoop divide the batter evenly between the muffin tin and top with remaining chocolate chips, nuts and seeds.
- Bake for 18-22 minutes.
- Let cool on a wire rack.
Notes
To make these vegan just substitute the eggs with 1 tablespoon ground chia seeds (or whole chia seeds) and 3 tablespoons hot water. Let sit for 5-10 minutes until thickened.
Nutrition
Serving: 1g | Calories: 215kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 250mg | Fiber: 3g | Sugar: 11g
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Laura says
These look delicious. I especially like the colours of the different nuts and seens on top – so pretty :)
Greer says
These look totally amazing. Wish I was there to have one
Jen says
To veganize, should we do one chia egg per egg used in the recipe, or one chia egg total? Thanks!
Ashley Colbourne says
Hi Jen,
Yes, Use one Chia egg per egg used in the recipe.
Happy Baking!
Ashley
kristie {birch and wild} says
Yes for beets in desserts! I love that the beets add fiber, and they also add a natural sweetness. Awesome!
Lindsey says
I’d use arrow root Power instead of corn starch (yuk) plus it’s gluten-free for others. Very interesting recipe, I’ll be trying next time I have beets!
Marry says
These muffins are outrageously good! I rarely make sweets because I have problems with moderation and these are so good I had to immediately give some away before I ate them all. I didn’t use any cornstarch, didn’t see where to add it in the directions. Also, I used a Belgium chocolate bar that I broke into chunks and it totally melted into the muffins making them taste like devils food cake. I roasted candy cane beets for the puree and subbed honey for agave nectar. Thank you for this recipe and love the photos too.
Georgia says
Could you use pureed roasted beets or only raw?