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!
Whole Wheat Chocolate Beet Muffins
- Measuring cups and spoons
- Muffin tin
- muffin cups
- Hand or stand mixer
- Mixing bowl
- Wire rack
- 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
- 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.