These beet chocolate muffins are really rich and chocolate-y. If you are worried about beets to overpower the taste, don’t worry–you won’t actually taste them at all.
Not that there’s anything wrong with how beets taste. Not at all, I love them! But we’re used to see them in salads and other veggie dishes, and they are especially great when combined with goat or feta cheese. I also put them into juices.
When I was little, we had borscht soup pretty often, so that’s actually the first dish that associates with beets to me. Borscht is a sweet and sour soup that has beets, other root veggies and some sort of meat in it and is usually topped with a smetana or sour cream.
Muffins are not the first foods where you would expect to find beets, but it’s worth giving it a try. Red velvet cake used to be made with beet juice before we started taking the easier route and get the purple color from artificial colors, so adding beets to pastries is actually nothing new.
12 Minute Athlete Nutrition Challenge Week 6: Celebrate with Dessert
Last month, we started a fun nutrition challenge in 12 Minute Athlete Facebook group. The challenge lasts six weeks and every week we focus on one thing that help us to make our diets a little bit healthier. If you haven’t joined the 12 Minute Athlete Facebook group yet, do it now, because we just started the last week of the challenge. It’s not too late!
To celebrate the successful weeks of the challenge, the theme of the last week is desserts.
I’m not the one to give up on desserts 🙂 I love sweets. It’s absolutely fine to eat them once in a while if you are mindful and don’t go overboard. That can be hard at times and I’m still struggling with it sometimes, but overall, I’m in a way better place than I was some years ago.
My philosophy is to avoid deprivation, because I don’t want to end up with eating the whole plate of muffins, half jar of nut butter or the whole gigantic chocolate bar. Sometimes we all eat more than we need, but there’s a huge difference between eating a little too much and binge eating. The first is a normal thing if it happens sometimes, but the second is a sure sign of disordered eating habits.
I shared my Beet Chocolate Muffins in the Facebook group, but there’s a ton of other fun foods that you will like too. If you want more recipes of healthy desserts, check out the 12 Minute Athlete Facebook group and post some pictures of your meals as well!
A Healthy Snack or Dessert: Beet Chocolate Muffins
I made these Beet Chocolate Muffins to share in the 6-Week Challenge. While I’m not exactly master chef in making muffins, these turned out really good.
I believe the trick was to leave the muffins in the oven and let them cool down a bit before taking them out. I used to take them out immediately when the baking time was over, which always made the muffins sink in the middle. This trick is obviously nothing new to any experienced baker, but I’m sharing this in case you happen to be an impatient person like I am 🙂
What makes those Beet Chocolate Muffins pretty easy to make is that you may already have almost all the ingredients at home. You’ll need cacao powder, flour (I used gluten free), honey or agave syrup, eggs, butter, baking powder and almond milk. Chocolate chips make the muffins even more delicious, so if you have them too, that’s even better.
How to Make Beet Puree
The only thing that you probably don’t have already in your fridge is beet puree. Beet puree helps to make these muffins a little bit healthier than your usual sweet snacks. Making the puree takes probably the most time when making those Beet Chocolate Muffins, but the rest of it is really easy.
To make the beet puree, you need 2 medium or 2 small sized beets. Cut the stems and roots off. Wash and dry the beets, but don’t peel them–that’s way easier to do once the beets are cooked. Wrap in foil. Roast at around 400F for about 40-60 minutes, depending on the size of your beets. Mine were really small, so 40 minutes was enough.
Test them with a knife: If it goes through the beets easily, they are ready. Take the beets out from the oven and let cool completely. Then, peel and slice them. Put in the blender, add about 1/4 cup water and blend.
If the mixture is too thick, add some water to get everything moving a bit better, but be careful with adding too much liquid. Stop your blender a couple of times to scrape the walls of the container with a spoon or spatula, then blend again until the consistency is smooth.
Use the puree immediately or store it in air tight container and use within three days.
Now you have all the ingredients ready to make those delicious Beet Chocolate Muffins, so here’s the recipe.
If you tried them, let me know how they turned out.