Chocolate Beet Muffins

As fond of as I am of my Beet Cake, I think I have adopted a new favorite way to use my garnet red gems.  And it might have something to do with the chocolate…because let’s be honest, who doesn’t love chocolate?  Well wait, my husband isn’t the biggest chocolate fan, but that’s ok…leaves more for me!

But being the trooper that he is, he said he would at least try one to make sure it was “blog worthy”.

Last night after I took the muffins out of the oven, I asked my husband if he wanted to try one.  He said, “Aren’t you going to frost them?”.  To which I replied, “they’re muffins, not cupcakes.  You don’t frost muffins”.  And then I began to think, what’s the difference anyhow?  I mean really, muffins look exactly like cupcakes, only naked!  So I turned to the web to try to find some answers.  Turns out, there is really no definitive answer, but there sure are some funny explanations.


1 1/3 cups whole wheat pastry flour

1/2 cup organic evaporated cane juice

1/4 cup organic brown sugar, packed

1/4 cup cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

Pinch allspice

1/4 teaspoon kosher salt

2 eggs

2/3 cup melted coconut oil

1 teaspoon vanilla extract

1/2 lb beets, peeled, grated

1/2 cup vanilla almond milk, unsweetened

1 small apple, cored, peeled and diced

1/4 cup unsweetened coconut flakes

1/4 cup semi-sweet chocolate chips


Preheat oven to 350 and fill 12 muffin tins with liners.

In one bowl mix together the first 8 ingredients.  In another bowl mix together the next 4 ingredients.  Add the wet ingredients to the dry ingredients, mixing until well combined.  Fold in the apple, coconut and chocolate chips and fill muffin cups.  Bake 25-30 minutes until done when cake tester comes out clean.

Recipe slightly adapted from Sustainable Eats

No exaggeration, these might be the most delicious muffins I have ever tasted.  I love how the coconut oil creates a super silky and smooth texture.  The apples and beets make them ridiculously moist.  And the chocolate takes them to a whole new level of greatness.

The coconut flakes are totally optional.  To be honest, neither Freddie or I are crazy about coconut but you really can’t taste them. After taking his first bite and giving me his verdict, which was a big “yum!”, I asked him what he thought of the coconut flakes.  “What coconut flakes?”, he replied.  “Nevermind” :)  So it’s up to you.  But I would recommend you try it before you knock it!

So whether you enjoy these muffins as a part of a complete breakfast, afternoon snack or post dinner treat, you are sure to relish in each and every bite.  And if you end up eating more than one, it’s ok, because not only is it filled with fruits and veggies, it’s a muffin, not a cupcake :)

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7 thoughts on “Chocolate Beet Muffins

  1. Corina says:

    That’s it! I have to make a chocolate cake or muffins using beets soon. These sound so lovely and moist and I always think that when I come across a similar recipe but just haven’t got around to trying one out yet.

  2. Astrid Henao says:

    Mmmmm!!!!! And I love beets almost as much as I love chocolate!!! Well, not that much but can’t wait to try these! Mmmmm

  3. […] Eureka lemons (4) Valencia oranges (6) Assorted peaches (1) bundle of beets (I really want to make these muffins!) (1) bundle of red radish (1) bundle of green onions (1) bunch of kale (1) bunch colorful leaf […]

  4. […] adapted ever so slightly from In Her Chucks Yields about 18 […]

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