These Chocolate Beet Muffins have all the healthy nutrients of beets in them, but your family will never guess!
I’m sure that all you moms out there are trying hard to make sure their kids get the nutrition that they need. But sometimes it can be hard. There are times where no matter how hard to try to make a kid like a vegetable, they just can’t stand it. So that’s when veggies in disguise come in, like the beets in these Chocolate Beet Muffins.
You cannot tell that these chocolate beet muffins have beets in them. Seriously. No one will ever guess. And that’s the beauty of it! While they may not be pumped full of beets, they have enough beets in them to make me feel like I’m getting some goodness in my kids, while having them still taste great and mask the beet flavor!
Beets are so good for you. They should really be part of all our diets, yet most people I know don’t eat them at all.
- Beets are full of folate which promotes brain health as well as helping your body to produce RNA and DNA.
- Beets are a good source of betaine, which plays a vital role in cell production and liver function.
- Beets can slow tumor growth.
- They have antioxidant and anti-inflammatory properties.
- Beets are high in manganese, which helps in calcium absorption, blood sugar regulation, and blood clotting.
Beets have so many other healthy properties, but these are just a few to let you know how awesome they are to have as a regular part of your diet!
To make a beet puree, just boil up your beets. Once they are soft, scoop the beets out of the water and put them in a blender. Add just enough water to make them blend smooth– don’t get carried away with the water, of your puree will be too thin and the muffins won’t turn out well.
For this chocolate beet muffin recipe, you’ll want just 1 large beet or 2 medium beets, since the recipe calls for 1/2 a cup of beet puree. You can always make extra, and either throw it in your dinner, or put the puree in ice cube trays to freeze, and then add the frozen puree to something later!
- 1 C brown sugar
- 1/4 C oil
- 1 whole egg
- 2 egg whites
- 1/2 C beet puree
- 3 ounces semisweet chocolate,, melted
- 1/2 C buttermilk
- 1 tsp vanilla
- 2 C flour
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners, or spray.
- In a large bowl, beat brown sugar and oil until creamy.
- Add eggs one at a time.
- Beat in beet puree, chocolate, buttermilk and vanilla.
- Add remaining ingredients and beat until smooth.
- Pour into prepared muffin tin and bake until a toothpick inserted in the center muffin comes out clean; about 18-20 minutes.
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