Beet & Dark Chocolate Muffins

If you don't already love beets, this recipe could just make a believer out of you.  Although to be fair, chocolate and sugar can have that effect on pretty much anything...

We came home with a lot of beets from this weeks trip to the farmers  market.  We've already had them as a side dish this week, so I wanted to use the remainder in an different fashion.  Since beets are naturally sweet, it only makes sense to incorporate them in baked goods.  After all, we use carrots, zucchini and why exclude this root-vegetable from the group. 
Beets are rich in anti-oxidants and an excellent source of folate, fiber and iron.  These added health benefits are hidden inside a delicious dark chocolate chip muffin...swoon, life is good!   An added bonus, is the beautiful coloring, a vibrant red.  Oh so pretty, oh so tasty.

Beet & Dark Chocolate Muffins

1 1/4 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup oil
1/2 cup vanilla yogurt
1 tsp vanilla
1 cup raw beets, peeled & finely grated
1/2-3/4 cup dark chocolate chips

Preheat oven to 350.  Line muffin tin with paper liners.  Set aside.
Mix first five ingredients in large bowl.  Add in dark chocolate chips.  In a medium bowl, whisk eggs, oil, yogurt and vanilla.  Add in beets.  Mix well.  Fold beet mixture into dry ingredients and mix until just combined. 
Using an ice cream scoop, fill prepared muffin tins 3/4 full.  Bake until toothpick inserted into the center comes out clean, about 20-25 minutes.  Remove from pan and let cool on a wire rack.
Yields: 12 muffins


  1. When I made these muffins, the colours were just stunning! Beets truly are the most beautiful vegetables. Instead of oil, I used apple sauce, the ever-classic baking substitution, and it worked like a dream.

    Thanks for the inspiration, JS!

  2. Hey thanks for linking this in to Food on Friday. Cheers


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