Fudgy Beet Chocolate Muffins
Healthy Beet Chocolate Muffins are the perfect toddler snack, full of fiber and energizing carbohydrates, as well as being a fun way to get new veggies into your kids!
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Beets are probably one of the veggies I like most that I cook least – if that makes sense.
They are so beautiful, so tasty, and so nutritious – but cooking them can be a pain.
That is…until I discovered you can microwave them, and even throw them in this beetroot muffins recipe.
And you’ll want to microwave them when you make these healthy beetroot muffins – it speeds things up and makes the muffin process a whole lot cleaner, without taking away from the deliciousness.
The first time I made these beet muffins – they were much too dry and not sweet enough.
So, I experimented a few more times and discovered that adding a mashed banana added some necessary missing natural sweetness, as well as the moistness needed.
These beetroot chocolate muffins are perfectly moist and fudgy, and healthy, and I’m so happy to share the perfected recipe with you!
I’ll admit – my kids don’t really know the earthy taste of beets – we don’t cook with them often.
But these beetroot chocolate muffins are my secret to getting kids to eat beets.
And if you also don’t imagine your kids eating beets yet (that’s okay!), I think you’ll agree that these muffins can be a superpower.
I actually love serving veggies through muffins – these zucchini almond flour muffins are also a hit.
Muffins are more “normal” and “common” for kids, and less intimidating.
I do think it’s important that we don’t always “hide” veggies, though.
We do want kids to know they are eating them (and possibly enjoying them!), or else we’re doomed for vegetables to always have a negative stereotype.
Here are some more tips for how to get toddlers to eat veggies.
This is one of many of our favorite healthy kid snack ideas! For 15+ other healthy recipes for toddlers and kids, check out our ebook!
Why You’ll Love Beet Chocolate Muffins
- Fiber – Beets, banana and whole wheat flour add loads of fiber to these chocolate and beetroot muffins, making them a helpful recipe for constipation in toddlers!
- Full of antioxidants – Antioxidants are great for all of us to help manage inflammation and oxidants that build up in the body. Beets offer so many phytonutrients, like antioxidants. And these beetroot muffins have a slight purplish hue, it’s just difficult to see it in photos. But they are pretty!
- Fun snack for toddlers – I don’t know about you, but anything chocolate is a hit with my toddlers, so I knew these chocolate beet muffins would be well-loved. You can enlist the help of your kiddos, too!
- Great snack for on the go – These chocolate and beetroot muffins are great for on-the-go, or a meal prep snack for the week. They also freeze well and can be frozen for up to 3 months!
- Easy meal prep muffins– These can be a bit messy, which is why I prefer to make a few batches at once and freeze for later. They freeze well, and to thaw just toss it in the microwave or toaster oven.
Why Sarah Loves this Recipe
These beetroot chocolate muffins are so fun to serve to toddlers! Not only are they nutritious, but they’re a beautiful color and taste like chocolate!
Ingredients
Here’s what you’ll need to make these beetroot muffins.
- high speed blender
- white whole wheat flour – I did not test these with a gluten-free flour.
- cocoa powder
- beets – You’ll need to cook your beets, or you can use canned beets. I love to just heat beets up in the microwave, it takes about 12-14 minutes.
- eggs
- maple syrup
- vanilla extract
- mashed banana
- butter
- baking soda
- salt
- chocolate chips
How to Make Chocolate and Beetroot Muffins
1. To make chocolate beet muffins, first preheat your oven to 350 degrees F. While the oven is preheating, you can cut up your beets and microwave them (for 8-10 minutes) in a little bit of liquid.
TIP: When cutting a beet, I prefer to use a plastic cutting board that’s easy to wash the beet juice off. You may also want to wear gloves, and make sure you’re not wearing white in case some beet juice splashes on you! To save time and messiness, you can also use canned beets.
2. Next, you’ll need a large bowl and a high speed blender. In a large bowl, mix your dry ingredients.
3. Mix your wet ingredients (cooked/sliced beets, eggs, syrup, vanilla, banana and butter) in a blender until everything forms a liquid consistency.
Did You Know?
The quickest way to cook beets is to slice them, place them in a microwave-safe bowl, add 1-2 tsp of water, and microwave for 13-15 minutes. You can also bake them in the oven or boil them.
4. Then, you’ll add the ingredients from the blender to your large bowl of dry ingredients and gently mix until no dry batter remains.
5. Lastly, scoop your beetroot cocoa muffins batter into muffin tins (I love these silicone ones) and bake for 22-26 minutes.
To check for doneness, stick a toothpick in and if cooked through, the toothpick should come out clean.
Let your chocolate beetroot muffins cool on a wire rack for 10-15 minutes before eating.
I love to serve them in a yogurt bowl, with nut butter, or with toast and eggs!
How to Store Chocolate and Beetroot Muffins
Store in an airtight container on the counter for up to 3 days.
You can also freeze chocolate beet muffins for up to 3 months!
TRY some of these other MUFFIN recipes!
- Chickpea Flour Muffins
- Spinach Feta Muffins
- Pumpkin Zucchini Muffins
- Sweetpotato Apple Muffins
- Banana Oatmeal Almond Flour Muffins
Beet Chocolate Muffins
Ingredients
- 1 1/3 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ cup unsweetened cocoa powder
- 1/2 cup cooked beets* about 1 medium beet
- 2 eggs
- 1/2 cup maple syrup can increase if you prefer a sweeter muffin
- 1 tsp vanilla extract
- 1 cup mashed banana about 1 medium ripe banana
- 1/2 cup melted butter or coconut oil, cooled
- ½ cup mini chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
- In a large bowl, mix your dry ingredients (flour through cocoa powder).
- In a blender, mix your cooked beats, eggs, syrup, vanilla, mashed banana and butter together. Blend until everything forms a liquid consistency.
- Add your wet ingredients from the blender into the large bowl of dry ingredients and gently mix until everything is uniform and no dry batter remains.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 23 minute
Notes
Equipment
Nutrition
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Like This Content?
Support Bucket List TummyI was apprehensive about using beets in muffins but these were so full of flavor and are now one of my favorite things to make!