Double Chocolate Beet Muffins Recipe (refined sugar free)
Double Chocolate Beet Muffins Recipe (refined sugar free)
Ingredients
- 1/2 cup cooked beets (1 medium or 2 small)
- 1/2 cup unsweetened applesauce
- 1 small banana
- 1/4 cup coconut oil
- 1 egg
- 1 1/2 cups whole wheat pastry flour (soft white wheat)
- 1/2 cup cocoa (unsweetened)
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp vanilla
- 1/2 bag dark or semi-sweet chocolate chips
*These aren’t very sweet, if you prefer more sweetness, add 1/2 cup honey or an extra banana.
Instructions
- Place cooked (I prefer roasted) and peeled beets in a food processor and process until broken down, but not smooth yet. Add applesauce, banana, and oil and process until smooth. If you’ve used red beets, you’ll have a beautiful bright magenta puree. Golden beets are also fine to use, but you’ll lack the color.
- In a large bowl, combine flour, cocoa, baking soda, salt, and baking powder. Use a whisk and stir to combine.
- Make well in the center of the flour mixture and add puree and one lightly beaten egg. Mix until there are no flour pockets left, but do not over-mix. Once mixed add vanilla and stir gently. Fold in chocolate chips.
- Scoop out batter into 12 sprayed or lined muffins cups. Muffin cups should be 3/4 full. Place in 400 degree oven, and bake for 18-20 minutes.
- Allow muffins to cool in the pan for several minutes, then remove them and finish cooling on a rack. They lose some of their bright red color in baking, but the subtle hint of beet compliments the chocolate muffin with the melty chocolate chips. Perfect for breakfast or any time of day, really!
