Tag Archives: Muffins

Chocolate Beet Muffins #Choctoberfest

Welcome to my final day for #Choctoberfest! It has been so Chocolatey! So far this week, I have made:

Mint Chocolate Greens SmoothiesChocolate Lover’s Puppy Chow MixChocolate Cheesecake Dip 

…and today, I am bringing you these amazing Chocolate Beet Muffins!!

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:

Antioxidants
Dietary Fiber
Calcium
Vitamins like magnesium, potassium, and iron
Naturally cholesterol free
Kosher, gluten-free and non-GMO

Chocolate Beet Muffins

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:

Chocolate Beet Muffins

Mix in the beets- I seriously LOVE this color- no filter!!

Chocolate Beet Muffins

Combine the two and add to the muffin tins- sprinkle a little more chocolate on top for good measure! Bake and Done!

Chocolate Beet Muffins

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

Ingredients:

Dry 1st:
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

Wet 2nd:
1/4 cup applesauce
1/4 cup canola oil
1 cup low-fat milk
1/2 cup low-fat plain yogurt (greek or regular)
2 eggs
1 cup of beet puree (can add up to 1/2 cup more)*
1 tsp. vanilla extract

Mix-In
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.

Chocolate Beet Muffins #Choctoberfest

Chocolate Beet Muffins #Choctoberfest

Ingredients

    Dry 1st:
  • 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
  • Wet 2nd:
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1 cup low-fat milk
  • 1/2 cup low-fat plain yogurt (greek or regular)
  • 2 eggs
  • 1 cup of beet puree (can add up to 1/2 cup more)*
  • 1 tsp. vanilla extract
  • Mix-In
  • 1/2 cup mini-chocolate chips

Instructions

  1. 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.
  2. 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*.
  3. In a large bowl, mix the dry ingredients together and whisk to fully incorporate all the ingredients.
  4. In a separate bowl, mix the wet ingredients using a whisk, and once combined, add this to the dry ingredients. Mix thoroughly.
  5. 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.
  6. Bake at 350* for 20-25 minutes.
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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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Cranberry Nut Muffins #FoodieExtravaganza

cranberry-nut-muffins

This is it. This is the no-sugar, no-fat, super-healthy, Cranberry Nut (and banana and orange!) Muffins recipe that you wanted. What? You didn’t know you wanted it? Well guess what? It’s here and it’s healthy and yummy to boot.

cranberry nut muffin

You wanted this, right?

Me too. So here we are:

No Sugar No Fat Cranberry Orange Banana Muffins

Ingredients

  • 1 cup rough chopped fresh cranberries
  • 1 medium orange
  • 3 ripe bananas, mashed
  • 1 egg (or flax-egg)
  • 1/2 cup unsweetened apple sauce
  • 1 1/2 cups flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup nuts

Instructions

  1. Preheat the oven to 375*
  2. Line the muffin tin with baking liners and then spray with non-stick spray.
  3. To a large mixing bowl, add the cranberries.
  4. Zest the orange into a measuring cup, and add the juice of the orange to measure 1/4 cup (if less, add water). Add this to the cranberries.
  5. Mash the 3 bananas, and add to the bowl.
  6. Add the egg (or flax-egg) and the applesauce. Mix the entire thing until combined.
  7. In a separate bowl whisk together the flour, baking soda, and powder. Add to the cranberry mixture until blended. Stir in the nuts.
  8. Fill each muffin tin 3/4 full. Bake for 15-20 minutes until a toothpick inserted in the center, comes out clean. Remove from the pan and cool on a rack.
  9. Enjoy!
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The crunch of the nuts and the tang of the cranberries totally make up for whatever sugar got left out- these are truly guilt free goodness and good energy on a busy morning as they freeze extremely well!


I have some more heart-healthy and high-fiber recipe ideas for you from the rest of the #FoodieExtravaganza bloggers. I hope you take a look at their blogs and PIN or try these great ideas- I know I will!

AAA Muffins

This is a re-post of an excellent recipe, which I happen to make at least once a month!

Awesome Anytime- Anykind Muffins

20140430-214332.jpg

One of the blogs that I subscribe to is Life As Mom. She is a mom of many like me and is conscious about what she feeds her family and all that other good stuff that I like, and this is her basic recipe that she suggests and my husband loooooves. So I use it. I change it up every time, whether it’s the “wet” ingredients or the “dry” but they always turn out great.
This recipe makes 2 dozen(!) muffins, or I like to make 24 minis and 12 regular. I freeze half and eat the rest. It would be a good recipe for when company is coming or for giving away.

Here is my version with a bit of adapting:

AAA Muffins

Ingredients

    The "dry":
  • 3 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • The "wet":
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1 cup milk - or almond milk- or I have used half milk, half juice to complement the flavor
  • 1/2 cup yogurt- or sour cream
  • 2 eggs
  • Mix-ins:
  • 1 1/2 cups of any of these in any combination:
  • fruit, cut up or mashed (banana, carrot, cranberries, berries, pineapple...)
  • 1 tsp extract
  • Nuts, chocolate, coconut

Instructions

Mix the wet into the dry. Add the "mix-ins."

Bake in a 350* oven for 30 minutes for regular sized muffins or less for minis.

I test 20 minutes into baking with a toothpick inserted in the center- if it comes out clean it is done. Perfect every time.

http://hardlyagoddess.com/aaa-muffins/

I forgot about this recipe until I had company recently and I got raves. Truly, raves. The first time was banana with granola. This time, cranberry with chocolate and coconut flake. Yum. Half of my kids love chocolate chip muffins and the other half loves blueberry.  As I said, half in the freezer, or sharing, and half for you. Enjoy!

aaa muffins