Double Chocolate Beet Muffins

Fudgy, moist, decedent muffins with a secret healthy ingredient—pureed beets!

So here’s the deal. I’m not above hiding food into my kids meals. Yes, I think it’s important that they know what kinds of foods fuel their growing bodies and what kinds of foods can get in the way of their bodies working the way that they’re designed to work. But every once in a while I have an idea about adding an ingredient into a meal and my kids gag at the thought of some of these creations. These muffins were one of those “gag” thoughts from my kids. And here’s the thing….My kids actually LOVE beets. Though they’ve only eaten them in savory ways. So when I mentioned I wanted to add them to a chocolate muffin (I had red velvet cake on my mind!) they thought I had lost my mind.

My two-year-old actually helped me make these and when we added the pureed beets she didn’t think anything of it. And once all the other ingredients and cocoa powder were all mixed in it just looked like a chocolate muffin.

After my kids tested the final product I told them what was in the muffins and they thought I was a genius! “Wow Mama, how did you know beets would taste good with chocolate?” Genius, I know!

I hope these decedent choclate muffins are a hit with your family too. You honestly can’t really taste the beets (there is a slight hint but in a wonderful way!) These are a healthy muffin that feel like an indulgent treat. They’re only sweetened with dates and have a very fudge-like texture.

Grab your wooden spoon and get baking!

Fudgy Beet Chocolate Muffins

Prep Time: 20minutes    Cook Time: 30 minutes    Serves: 12 muffins

• 1 cup Medjool dates, pitted and chopped (about 10 large dates)

• 1 cup beet puree, from about 2 large beets (boiled and pureed)

• 3 large eggs

• 1/4 cup melted ghee or butter

• 1/4 cup runny almond butter or cashew butter

• 1 teaspoon vanilla extract

• 1 3/4 cups almond flour

• 1/4 cup tapioca flour

• 1/2 cup cacao powder

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1/4 teaspoon unrefined salt

• 1/2 cup dark chocolate chips

  Preparation

  1. Preheat the oven to 350F and line a regular size muffin tin with liners.

  2. Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Add the soaked dates to a food processor along with 1/2 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed)

  3. Add the remainder of the ingredients (minus the chocolate chips) and process until smooth. Fold in the chocolate chips.

  4. Spoon the mixture into the prepared muffin pans. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of a muffin.