Double Chocolate Beet Muffins
Lusciously rich double chocolate muffins enriched with velvety beets and studded with chocolate chips. These nutritious muffins are kid-friendly and the perfect grab-and-go breakfast or snack option.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Cooking spray
- 3/4 cup old fashioned oats
- 2 eggs
- 1 7-ounce container 2% reduced-fat plain Greek Yogurt
- 1/2 cup roasted beets
- 1/2 cup Truvia® Natural Sweetener
- 1/3 cup unsweetened vanilla almond milk
- 3 tbsp coconut oil (melted and cooled)
- 2 tsp vanilla extract
- 1 cup white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and coat with non-stick cooking spray.
- 2
Add the following ingredients to a food processor or blender: oats, eggs, yogurt, beets, Truvia, milk, oil, and vanilla. Blend 2-3 minutes, until smooth.
- 3
In a large bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to combine. Pour wet mixture into dry mixture. Mix until just combined; avoid overmixing. Fold in chocolate chips (reserve a few for sprinkling on top of the muffins). Divide batter evenly among prepared muffin cups. Sprinkle with any remaining chocolate chips. Bake for 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Transfer to a wire rack to cool.