chocolate beet muffins

Servings: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes 


12 muffin liners

¾ cup old fashioned oats

**2 eggs

**1 cup plain yogurt

**½ cup roasted beets

½ cup sugar

**⅓ cup milk

3 tbsp. butter

2 tsp. vanilla extract

1 cup white whole wheat flour

⅓ cup unsweetened cocoa powder

1 tsp. baking powder

¼ tsp. salt

½ cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners.

  2. Add the following ingredients to a food processor or blender: oats, eggs, yogurt, beets, sugar, milk, butter, 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.

  4. Divide batter evenly among prepared muffin cups.

  5. Bake for 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Transfer to a wire rack to cool.

Nutrition (per serving)

176 calories; 7 g fat(4 g sat); 3 g fiber; 27 g carbohydrates; 5 g protein; 19 mcg folate; 36 mg cholesterol; 15 g sugars; 39 IU vitamin A; 0 mg vitamin C; 63 mg calcium; 1 mg iron; 36 mg sodium; 199 mg potassium

Recipe adapted from