Welcome to my final day for #Choctoberfest! It has been so Chocolatey! So far this week, I have made:
…and today, I am bringing you these amazing Chocolate Beet Muffins!!
I am a huge muffin fan, but I have also found that it’s a great way to hide things that are healthy and get them into my kids! These Chocolate Beet Muffins, are so good, no one even knows how good-for-them they really are! Chocolate is key here- pink muffins from the beets alone might fly, but I didn’t want to risk it, so I made them with the cocoa added and “red velvet” muffins were born! My very picky eater eats these as does my no-vegetable or fruit daughter! Granted, I haven’t owned up to the beets with her…but I still consider this a WIN!
My idea here for flavor combinations, is inspired by the Minimalist Baker’s vegan version, but the recipe here is all mine adapted from my very versatile AAA Muffin recipe! I love this recipe since it is so easy to adapt to just about any flavor combination and things that you love in your muffins. I used Rodelle brand cocoa too, which has some really great-for-you things about it:
Vitamins like magnesium, potassium, and iron
Naturally cholesterol free
Kosher, gluten-free and non-GMO
Honestly, the taste was very different than the regular dutch-process cocoa that I normally use- the color is richer, but Rodelle’s Gourmet Baking Cocoa contains one of the highest levels of cocoa butter on the market, which gives it a rich chocolate flavor. From rich hot cocoa to fudgy brownies, using Rodelle Gourmet Baking Cocoa makes a difference you can taste. And, if you need it to be organic they have that option too!
Let me break down this awesome recipe for Chocolate Beet Muffins for you:
Dry and Wet:
Mix in the beets- I seriously LOVE this color- no filter!!
Combine the two and add to the muffin tins- sprinkle a little more chocolate on top for good measure! Bake and Done!
I know you are going to love these and make them as much as I do- we have no shortage of chocolate here! So let’s get to it:
Chocolate Beet Muffins
3 cups all purpose flour
4 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup applesauce
1/4 cup canola oil
1 cup low-fat milk
1/2 cup low-fat plain yogurt (greek or regular)
1 cup of beet puree (can add up to 1/2 cup more)*
1 tsp. vanilla extract
1/2 cup mini-chocolate chips
How to make them:
- *First make the beet puree: Either roast 3 beets in their skins, by first washing them, rubbing with olive oil and tightly wrapping in foil. Roast in a 400* oven for one hour. Remove the foil and skin and discard. Puree the beets in a food processor or blender with 1/4 cup of water. **If you want to use canned beets, and skip roasting, that works to. You just drain the liquid before pureeing and then add 1/4 cup of water as you blend.
- Prepare your muffin tin by lining with paper cups and additionally spraying the paper cups (this keeps them from sticking). Preheat the oven to 350*.
- In a large bowl, mix the dry ingredients together and whisk to fully incorporate all the ingredients.
- In a separate bowl, mix the wet ingredients using a whisk, and once combined, add this to the dry ingredients. Mix thoroughly.
- Add the chocolate chips and scraping the sides of the bowl with a rubber spatula, spoon 1/4 cup of the mixture into the prepared muffin tin.
- Bake at 350* for 20-25 minutes.
For more delicious idea for indulging your chocolate cravings, check out the #Choctoberfest line-up!
This is a sponsored post on behalf of Rodelle where I received product or compensation to facilitate this post. See my full disclosure page. Rodelle Gourmet Baking Cocoa is Dutch-processed which provides a much more consistent product and flavor than natural cocoa.
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