This recipe was inspired by the sweet potato and chocolate chip muffin recipe by Ali Maffucci. You can find it in her first cookbook Inspiralized. After taking my first bite of her muffin I immediately wanted to try it with beets and chocolate chips. After some modifications and a few test batches, this is the recipe I developed. These are a delectably clean way to kick chocolate cravings with a slight hint of the earthy beet in the background. Enjoy for breakfast, desert, or a snack. Eat them at home or take them to go!
Please feel free to adjust the below recipe to your liking. For any of you science cooking nerds out there, like myself, check out Rodelle’s website about their coco powder and utilizing it in baking recipes.
**To make dairy free-substitute dairy free chocolate chips. Traditionally, coco powder is dairy free, but I could not find that info on the Rodelle website specifically. Check your labels. Some products may contain trace amounts of dairy.
Makes 6-9 muffins
Prep time: 15-30 minutes (prep is longer if you clean as you go…beets stain. I prep the beets and then wash the spiralizer, food processor, and cutting board)
Cook time: 25-30 minutes at 375 degrees (cooking time depends on your oven/toaster oven).
- Spiralizer (I own a Parderno brand spiralizer)
- Food Processor
- 2 cups spiralized, “riced” beets
- 1 egg
- 1 egg white
- 4 TBS unsweetened vanilla almond milk
- 1-2 TBS honey
- 1/2 tsp vanilla
- 2 TBS coconut flour
- 1/2 tsp baking soda
- 1 TBS + 1/2 tsp coco powder (add more if your coco powder does not have a strong flavor. I use Rodelle. It is really potent stuff.)
- 1/4 tsp salt
- 1/4 cup chocolate chips (optional-use dairy free)
- Walnuts for top of muffins (optional)
- coconut oil for greasing muffin tin(s)
1) Pre-heat oven to 375 degrees and grease muffin tins.
2) Wash, peel, and spiralize beets. In small batches, take beet noodles and “rice” them to about the size of long grain rice (or larger-it doesn’t need to be perfect) in a food processor. Set beet rice aside in a bowl.
3) Add all the other ingredients to the beet rice and mix well.
4) Let the batter rest for 6 to 10 minutes. This rest will allow the coconut flour to hydrate. The batter will thicken slightly and some excess liquid will be absorbed during this step. The mixture should be on the thick side and glossy in appearance.
5) Portion batter out into greased muffin tins. Fill each cup about 3/4 full to start. If you have empty muffin cups fill them with water to prevent your muffin tin from warping in the oven. If you need to make the muffins in batches, the beets will give off extra liquid as they sit. This happened to me and I just drained the liquid from the mixture while scooping it from the bowl to the muffin tin.
6) Cook for 25-30 minutes at 375 degrees, until a knife inserted into the muffin comes out clean. Start checking the muffins at 20 minutes to determine if they are done.
7) Allow the muffins to cool in the muffin tin for 5-10 minutes and then remove muffins from the muffin tin and transfer to a cooling rack. Cool muffins completely before wrapping and storing in the fridge.
We have a love hate relationship with beets in my house. I love them, my husband not so much. He ate three of these muffins right away! The muffins where as soft and chewy on day three as on day one. I hope this recipe inspires you to try beets in a new way and hopefully provides you with a real food alternative to store-bought chocolate chip muffins.