Beetroot Chocolate Muffins

These muffins came out so nice. Naturally sweet, fluffy, and full of flavor. As I am working on filling up my freezer again, I am having fun coming up with new muffin recipes. My latest one happened because I really wanted to make a red muffin. I thought my daughter would love that and it was right around Valentines day so it seemed fitting. While the raw dough was a beautiful crimson color, the baked product lost all of its vibrance. But not it’s wonderful flavor! Beets are not only a great natural sweetener, they are also high in many nutrients (potassium, magnesium, vitamins A,B and C, beta carotene, iron, fiber….) I like to make sure my kids eat a good variety of foods, and sneaking in some vegetables in baked goods is a great way to do it. I don’t lie to them, I tell them what is in their food. Therefor they do not grow an aversion to most things because they get to experience them in really fun ways! IMG_2033 Ingredients:

  • 3 cups flour (I mixed rice and buckwheat)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup carrots, shredded
  • 1/2 cup beetroot, shredded
  • 1/2 cup beet juice (I juiced mine fresh) *optional, I was using this mainly for color which got lost. but it also helped sweeten. If you are going to omit this, add water or milk instead and a little bit extra sweetener.
  • 1 cup maple syrup
  • 1/2 cup coconut oil
  • 1/4 cup ground flax seeds soaked in 1/2 cup water for 20 minutes
  • 1/2 cup water
  • 1/2 cup mini chocolate chips
  • 2 TBS of shredded coconut for garnish

Steps:

  • preheat oven to *325
  • mix flax seed and water and let sit while doing the rest
  • in a large bowl mix first 5 ingredients
  • in a blender combine all the rest but chocolate chips and coconut, and blend just enough to get everything to blend together
  • combine dry and wet ingredients
  • add chocolate chips
  • pour in greased mini muffin tins
  • top with coconut
  • bake for 10-12 minutes or until toothpick comes out clean
  • let cool on a rack
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10 thoughts on “Beetroot Chocolate Muffins

  1. These sound very tasty.
    I have some beet juice stored in the freezer right now that I’m thinking of including in a chocolate cake. I, too, want the colour to pop, so I am going to search around for a bit for some tips on making that happen.

    • Please let me know what you find out! I’ve used beets with chocolate for brownies and it definitely made the brownies have a deep red tint. My husband called them “true blood” brownies 😉 maybe there’s something about mixing beets with chocolate that allows for their color to stay a bit better?

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