Wednesday, December 7, 2016

One bowl double chocolate beet muffins

Nutrition-packed beet puree is the crazy ingredient hidden in these chocolate muffins. Fluffy, moist and chocolate-y, you'll never know that these were healthy!

I know, I know. Another crazy beet recipe? This is the last one for the year, I promise. I had a full cup of beet puree left over so I wasn't going to just throw it out. Also, because my company is focusing on diversity and inclusion, I felt like I needed to include beets into my baking repertoire. Plus, look at how gorgeous these muffins baked up! Do they look like they contain beets? No.

Look, I'm not saying that I am now a fan of beets, but I can learn to appreciate them and the value they bring to baked goods. This recipe and the one for fudgy chocolate beet cupcakes have really opened up my eyes to a world of possibilities in the baked good environment. I normally would never have considered baking with this root vegetable but now I know it's within my realm.

Let me assure that these do not taste like beets. The chocolate flavor really shines through and the additional chocolate chips help with that too. In fact, nobody would never know that these muffins contained beets unless you told them. I know because that's what I did to my 6-year old daughter. I told her that these were chocolate chip muffins and she ate them all up.

You can make these muffins vegan if that's how you roll. I've included substitutions below.

One bowl double chocolate beet muffins
  • 2 eggs (substitute with 2 flax seed eggs if vegan)
  • 1 cup beet puree
  • 1/4 cup honey (or maple syrup/agave nectar if vegan)
  • 1/3 cup brown sugar
  • 1/4 teaspoon sea salt
  • 1 and 1/2 teaspoons baking soda
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk of choice
  • 1/2 cup unsweetened cocoa powder
  • 1 and 1/3 cups whole wheat pastry flour (can substitute with all-purpose)
  • 3/4 cup chocolate chips
Directions
Preheat your oven to 375 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large bowl, beat the eggs (or prepare the flax seed eggs if you are making these vegan).  Add in the beet puree, honey, brown sugar, salt, baking soda and applesauce. Whisk well until everything is well incorporated.

Add the milk and mix well. Add in the cocoa powder and flour and fold until a few dry streaks remain. Fold in the chocolate chips.

Evenly distribute the batter into your muffin pan, filling each well at least 3/4 full.

Bake in your preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Yield: 12 muffins

Source: Slightly adapted from Minimalist Baker

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