Double Chocolate Beet Muffins
With dark chocolate flavor and a dense, fudgy texture, these muffins are perfect for all the brownie lovers out there! And, the best part, they're secretly healthy! So go ahead, fool your family and friends with these delicious (and secretly good-for-you!) chocolate treats. :)
Equipment
- 1 Food Processor
Ingredients
- 2 cups whole wheat flour
- 1/2 cup white granulated sugar*
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup pureed beets about one 15oz can of sliced beets
- 3/4 cup unsweetened applesauce or mashed banana
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 °F and grease 18 muffin cups with cooking spray or use cupcake liners. I still like to spray cupcake liners so that the muffins don't stick to them.
- In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, salt, baking powder and baking soda.
- To the flour mixture, add the pureed beets, applesauce, eggs, and vanilla extract. Stir together until just combined.
- Gently fold in chocolate chips before dividing batter into your prepared muffin tins.
- Bake muffins for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool completely before enjoying!
Notes
*These muffins are lightly sweet, so if you prefer a sweeter muffin, increase the sugar to 3/4 cup.
**Store leftover muffins in an airtight container in the fridge for up to 3 days. I honestly think the flavor and texture of the muffins are better after being refrigerated for a day! After 3 days, freeze the muffins for up to 3 months. Be sure to thaw muffins in the microwave or overnight in the fridge before eating.