Chocolate Beetroot Muffins Food

CHOCOLATE BEET MUFFINS

Chocolate Beet Muffins image

For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They freeze well but good luck having any left over for the freezer! They are simply delicious! Makes 12 large muffins.

Provided by carmel

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅔ cup white sugar
6 tablespoons butter, softened
¾ teaspoon lemon zest
2 eggs, at room temperature
1 ripe banana, mashed
1 cup finely chopped cooked beets
1 cup chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Mix flour, baking powder, and salt together in a bowl.
Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 35.5 g, Cholesterol 46.3 mg, Fat 11 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 6.4 g, Sodium 243.9 mg, Sugar 20.9 g

MOIST BEETROOT CHOCOLATE MUFFINS

Moist Beetroot Chocolate Muffins image

These Beetroot Chocolate Muffins are perfectly sweet, easy to make and full of good-for-you ingredients. Made from pureed beets, Greek yogurt, white whole wheat flour, cocoa powder and naturally sweetened with maple syrup. These nutrient-dense muffins are kid-friendly and are perfect for breakfast, snack, or as a healthier dessert.

Provided by Taesha Butler

Categories Breakfast Dessert

Number Of Ingredients 12

Ingredients

2 large eggs
4 ounces beets (cooked and peeled. About ½ cup pureed)
¼ cup avocado oil or melted coconut oil
½ cup maple syrup
2 teaspoons vanilla extract
½ cup plain Greek yogurt
1¼ cups white whole wheat flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup chocolate chips (plus extra for topping)

Steps:

Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
In your blender, combine cooked and peeled beets, eggs, oil, maple syrup, yogurt, and vanilla. Blend until beets are totally pureed. Set aside.
In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt until combined.
Pour contents of blender into the bowl with dry ingredients. Stir together with a spoon or spatula until just combined, being careful not to over mix. Over mixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins. Fold in chocolate chips.
Divide batter evenly between the prepared muffin tin compartments and top with additional chocolate chips, if desired.
Bake in preheated oven for 18 minutes or until a toothpick inserted into the middle comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren't over baked, which can result in a dry muffin.
Let cool 10 minutes before transferring the muffins to a wire cooling rack and/or enjoying. Allow leftovers to cool completely before storing in an air-tight container in your fridge for 4-5 days or in your freezer for up to a month.

Nutrition Facts : ServingSize 1 muffin, Calories 166 kcal, Carbohydrate 23 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 0.003 g, Cholesterol 32 mg, Sodium 203 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 5 g

CHOCOLATE BEET MUFFINS

Chocolate Beet Muffins image

These Chocolate and Beet Muffins are a real surprise! The beets make the muffin incredibly moist and hearty. The earthy flavor of the beets highlight the rich chocolate taste. It's the perfect breakfast muffin with a dose of vegetable and touch of chocolate.

Provided by The Worktop

Categories Breads and Muffins Muffins

Time 30m

Number Of Ingredients 12

Ingredients

2 medium-sized beets ((250 grams beetroot) (raw))
scant 1 1/2 cups all-purpose flour ((175 grams))
2 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup whole milk ((60 milliliters))
1/2 cup light brown sugar ((75 grams) - lightly packed)
1/4 cup caster sugar ((55 grams))
1/4 cup unsalted butter ((55 grams) - room temperature)
1/4 cup sunflower oil ((60 milliliters))
1 cup semi-sweet chocolate chips ((150 grams))

Steps:

Preheat oven to 355°F/180°C.
Peel the beets and grate in food processor with a grating disc. Set aside.
In a medium bowl, sift together the flour, cocoa, baking powder and salt.
In a small bowl, whisk together the eggs and milk.
In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil. Using the hand mixer on low speed, beat in the egg mixture. Slowly fold in the flour mixture.
Using a spatula, mix in the grated beets and chocolate chips.
Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.

Nutrition Facts : Calories 229 kcal, Carbohydrate 22 g, Protein 2 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 67 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving