About a year ago, I was running some errands and decided to hit up a local coffee shop. I was feeling a bit tired from my training earlier in the day and knew just ordering an espresso was not going to cut it. I took a look at what they had for food and saw a chocolate muffin (cause who does’t love chocolate?). When I ordered it, the barista said to me “oh, you mean the chocolate beet muffin?”. I had actually never had heard of that combo before so I was a bit hesitant but because I was hungry and craving chocolate, I decided to get it.
As soon as I ripped the top of the muffin off (yes, I eat the top of the muffin first and sometimes it’s the only part I eat. And yes, it drives Dean insane), I was shocked with how good it was. You honestly could not taste the beets. At the time, I hated beets (that has since changed), so anything to not taste like beets was a win in my books.
Sure enough, when I got home I started searching for recipes on how to make chocolate beet muffins. Here’s the one that I use:
1 cup beet puree (you will need to cook the beets in order to puree them in a food processor. I wrap mine in tin foil and bake at 400 degrees F for about one hour)
1/4 cup maple syrup or agave nectar
1/3 brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup of melted butter
1/4 cup milk (I use coconut or soy milk)
1/2 cup unsweetened cocoa powder
1 1/3 cups unbleached all purpose flour
1/3 cup chocolate chips
- Preheat oven to 375 degrees F.
- Prepare eggs in a large mixing bowl and let rest for 5 minutes.
- Add beet puree, melted butter, maple syrup or agave, brown sugar, baking soda, salt and mix together.
- Stir in milk and mix again.
- Add cocoa powder and flour. Mix in with a spoon or spatula as the batter will become very thick at this point. If it’s too thick, add a small amount of milk.
- Stir in chocolate chips.
- Add mix to muffin tins (which should be lightly sprayed with Pam spray or butter if you want).
- Bake for 22 minutes.
They make sure a great snack and I especially love having them with me when I’m out for a long ride (as there are only so many Cliff bars I can stomach before I never want to eat one ever again). I also gave the recipe to my sister so she can make them for her kids as they are still getting the chocolate they want but are at least getting some vegetables.
The great thing about beet muffins is probably the taste. They taste amazing, and the beets add a bit of earthiness that pure flour usually can’t provide, without making the consistency heavy or dry. They get plump and fluffy, just like a pure flour muffin. The combination of the chocolate and beet goes incredibly well, much like red wine and chocolate.
Are these muffins the epitome of health? Are they paleo? Do I know the macro breakdown or do I care? Nope. They are muffins. That’s it.