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!
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These sinfully chocolate muffins are loaded with fibre healthy beets and protein packed nuts and seeds. Making them the perfect mid-day snack.
Ingredients
- 1 cup Beet Puree
- 1/3 cup coconut sugar (sub any sugar)
- 1/4 agave netar
- 1/4 cup coconut oil, melted
- 2 eggs
- 1.5 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp coffee extract (optional)
- 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk)
- 1/2 cup cocoa powder
- 1 1/4 cup whole wheat flour
- 2 tbsp corn starch
- 1/2 cup chocolate chips
- 1/2 cup mixed nuts/seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
Instructions
Preheat oven to 375 D F 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 1/3 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.
Keywords: whole wheat chocolate beet muffins
Laura says
March 18, 2015 at 5:06 amThese look delicious. I especially like the colours of the different nuts and seens on top – so pretty :)
Greer says
March 26, 2015 at 8:44 amThese look totally amazing. Wish I was there to have one
Jen says
March 19, 2015 at 4:33 pmTo veganize, should we do one chia egg per egg used in the recipe, or one chia egg total? Thanks!
Ashley Colbourne says
March 20, 2015 at 3:19 pmHi Jen,
Yes, Use one Chia egg per egg used in the recipe.
Happy Baking!
Ashley
kristie {birch and wild} says
March 21, 2015 at 8:27 pmYes for beets in desserts! I love that the beets add fiber, and they also add a natural sweetness. Awesome!
Lindsey says
September 29, 2015 at 9:43 amI’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
June 2, 2016 at 11:02 amThese 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
August 26, 2016 at 5:48 pmCould you use pureed roasted beets or only raw?