Double Chocolate Beet Muffins

Beets? Yes! With double chocolate and a cupcake? Yes pleaseeeee!


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 Splenda Sweetener (12 packets)

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


Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and coat with non-stick cooking spray.

Add the following ingredients to a food processor or blender: oats, eggs, yogurt, beets, splenda, milk, oil, and vanilla. Blend 2-3 minutes, until smooth.

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.

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