Fudgy Beet Chocolate Muffins with Whole Wheat Flour

These healthy chocolate beet muffins are the perfect kid-friendly snack! A great
way to use up leftover cooked beets, the muffins are made with beets, whole wheat flour,
cocoa powder, banana, and maple syrup. These beetroot chocolate muffins are such a fun way to get veggies and are ready in just over 30 minutes!

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Can we agree that beets are beautiful, tasty, and nutritious!? But cooking them can be a pain (and messy), unless you’re throwing them in a smoothie (we love our mango beet smoothie)!

But, my most recent discovery is that you can also microwave beets (way less messy!), and even throw them in this beetroot muffins recipe.

In fact, microwaving speeds things up and makes the healthy chocolate beetroot muffins process a whole lot cleaner, without taking away from the deliciousness.

And now, these beetroot and chocolate muffins are my secret to getting kids to eat beets! I say that as a mom of three and Registered Dietitian.

And honestly, a great recipe for leftover beets, because if you’re going through the process of cooking them, you may as well use them all up!

After my first go-around with these chocolate beet muffins (they were dry and bland), I experimented a few more times.

I discovered that mashed bananas added the necessary missing natural sweetness, as well as the moistness I was looking for – similar to these banana peanut butter brownies.

Now, these beetroot chocolate muffins are perfectly moist and fudgy, and I’m so happy to share the perfected recipe with you!

Lately, we’ve been alternating between them and our hidden veggie chocolate muffins.

Want some more fun kid-friendly recipe ideas for snacks and meal prep? Check out our dietitian-approved 30 healthy recipes for toddlers and kids!

I want healthy recipes to help my picky eater!

Why You’ll Love Beet Chocolate Muffins

• Fiber – Beets, bananas 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 chocolate and 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 healthy beet muffins with chocolate would be well-loved. You can enlist the help of your kiddos, too! I actually love serving veggies through muffins – Muffins are more “normal” and “common” for kids, and a less intimidating way to get toddlers to eat veggies. These zucchini almond flour muffins are another go-to.
• Great snack for on the go – These chocolate and beetroot muffins are a meal prep snack for the week. Plan them for on-the-go snacks because they are great healthy muffin recipes kids love! 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 (in stasher bags!), and to thaw, just toss them in the microwave or toaster oven.

Why The Mom and Dietitian Loves This Recipe

These beetroot and chocolate muffins are so fun to serve to toddlers! Not only are they nutritious, but they’re a beautiful color and taste like chocolate!

What You Need For These Fun Muffins

Here’s what you’ll need to make these beetroot muffins with a few notes.

• high speed blender – You could also use a food processor.
• white whole wheat flour – All purpose flour will also work! I did not test these with a gluten-free flour, so report back if you have success.
• 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 – I did not test with flax eggs.

How to Make Chocolate and Beetroot Muffins

Preheat your oven to 350 degrees Fahrenheit. While the oven is preheating, you can cut up your beets and microwave them (for 8-10 minutes) in a little bit of liquid.

Let your 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.

I like to freeze in stasher bags because they’re easy to grab and remove the muffins from to reheat.

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Servings 12 muffins

Fudgy Beet and Chocolate Whole Wheat Flour Muffins

Sarah Schlichter, MPH, RDN

These healthy chocolate beet muffins are the perfect kid-friendly snack! A greatway to use up leftover cooked beets, the muffins also use whole wheat flour, cocoa powder, banana, and maple syrup. They’re such a fun way to get veggiesi nto kids. Plus, they’re ready in just over 30 minutes!

5 from 2 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Ingredients  

1x2x3x

• 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 2 medium-ripe bananas
• 1/2 cup melted butter or coconut oil, cooled
• ½ cup mini chocolate chips, optional

Instructions 

1. Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
2. In a large bowl, mix your dry ingredients (1 1/3 cups flour, 1 tsp baking soda, 1/2 teaspoon salt, 1/4 cup cocoa powder).
3. In a blender, mix your 1/2 cup cooked beets, 2 eggs, 1/2 cup maple syrup, 1 tsp vanilla, 1 cup mashed bananas and 1/2 cup of melted butter together. Blend until everything forms a liquid consistency. 
4. 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. 
5. 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 minutes).

Notes

* If you don’t have fresh beets, you can use 1 /2 cup canned beets, rinsed. It’s a great recipe for leftover beets!

If using fresh beets, the quickest way to cook them is to place sliced beets in a microwave-safe bowl, add 1-2 tsp of water, and microwave for 13-15 minutes. You can also bake in the oven or boil them. 

Equipment

Ninja Blender and Food Processor Combo, Foodi Power Blenders For Kitchen and Personal Size, Smoothie Maker, 6 Functions for Spreads, Shakes, & More, 72-oz. Glass Pitcher & To-Go Cups, Silver SS401

Healthworks Cacao Powder (16 Ounces / 1 Pound) | Cocoa Chocolate Substitute | Certified Organic | Sugar-Free, Keto, Vegan & Non-GMO | Peruvian Bean/Nut Origin | Antioxidant Superfood

Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt

BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce

36 Pack Silicone Cupcake Baking Cups Reusable Muffin Cups/Liners for Bento Box in 6 Colors, Standard Size

Nutrition

Serving: 1Calories: 221kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 271mgPotassium: 171mgFiber: 3gSugar: 16gVitamin A: 307IUVitamin C: 2mgCalcium: 43mgIron: 1mg

Did you make this recipe?Let us know how it was!