Chocolate Beet Muffins

Chocolate Beet Muffins Leftover farmer’s market beets were pureed and used as the magic ingredient in these decadent chocolate muffins.

Bite of Chocolate Beet Muffin
The million dollar question on everyones mind… can you taste the beets?

Yes. Yes, you can taste the beets.

So, how can they possibly taste good?

Oddly, the beet flavor is almost refreshing. I know, that sounds really strange. The beets just add a bit of earthy flavor to the muffin. It’s sort of like a background flavor, if you didn’t know there were beets in the muffin and you were given one of these eat, I imagine you would be asking what the mysterious flavor is all the while asking for seconds.

Chocolate Beet Muffins

The muffins themselves are really soft, light and cake like. Perfect texture for a muffin. The chocolate chips add burst of sweetness, and the nuts (I didn’t add enough of them) add wonderful crunch. These muffins would be beautiful with the addition of white chocolate chunks and maybe some dried cranberries.

Puree Beets

I have never used beets like this before, so I had to take a guess at how to puree them. I decided to microwave them for quick cooking (normally I roast them in the oven).

Select 2 medium sized beets, you want 1 cup worth of puree so give it your best guess.

Trim off the beet greens and give them a good scrubbing under water. Microwave for about 10 minutes (add or take a minute depending on size) in a microwave safe dish, covered, with a splash of water. Test for tenderness by pricking with a fork. Let cool.

Using a sharp knife, carefully slice off the skins on all sides. Chop into chunks and blend it up with a blender. I needed a little bit of water to help puree it.

Chocolate Beet Muffins
I should probably remind everyone what we are gaining from adding beets to your morning muffin. Beets are rich in antioxidants, and are a very good source of vitamin C and manganese. Beets have anti-inflammatory benefits and are also believed to have anti-cancer benefits as well.

Chocolate Beet Muffins

Who says you can’t have your cake and eat it too?

Chocolate Beet Muffins
Prep time
Cook time
Total time
Try adding white chocolate chunks and dried cranberries!
Serves: 16-18
  • 1 10 oz bag of bittersweet chocolate chips, divided
  • ¼ cup butter
  • 1½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped pecans
  • 2 eggs, lightly beaten
  • ¾ cup brown sugar
  • 1 cup beet puree
  • 1 teaspoon vanilla extract
  • ⅔ cup Chobani plain non-fat greek yogurt
  • ¼ cup milk
  1. If you haven't already, prepare the beet puree. (see instructions in blog post)
  2. Preheat the oven to 375F. Prepare muffin tins with paper liners.
  3. In a small saucepan, melt ⅔ cup of chocolate chips and butter over low heat. Stir occasionally, until melted. Remove from heat and set aside.
  4. In a large mixing bowl, combine the flours, baking powder, baking soda, salt, pecans, and the rest of the chocolate chips.
  5. In a separate bowl, whisk together the eggs, brown sugar, beet puree, vanilla extract, yogurt, and milk. Stir in the melted chocolate.
  6. Finally, carefully stir the wet ingredients with the dry ingredients until just combined. It should look very fluffy. Don't over mix them. A few streaks of flour is fine.
  7. Spoon mixture into the prepared muffin tins, fill the cups to the top. I got 16 muffins.
  8. Bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center and when pulled out should be clean. Or lightly press down on the top of a muffin and it should bounce back up.
  9. Let them cook for at least 5 minutes before handling.


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6 thoughts on “Chocolate Beet Muffins

  1. Doesn’t the microwave pretty much destroy many of the nutrients in the beets you mentioned?

  2. Hi EJ, Thank you for asking this question. Its not something I thought about before, so, I did a little research and discovered that you can loose nutrients regardless of the method of cooking, and it seems its more likely to strip them of nutrients the more water you use (such as boiling). What I found is that you can still retain most nutrients if you cook the beets properly. For the microwave: scrub the beets, cover in a microwave-safe dish with a few tablespoons of water. Cook them for roughly 10 minutes (depends on the size of the beets). Roasting and microwaving appear to be better methods than boiling.

  3. I LOVE this recipe! While I am a beer fan, my husband and toddler are not. That being said, they enjoyed these muffins immensely. I did make some slight adjustments to the beet puree. I roasted the beets a day before in olive oil and peeled them once cool, and I added just a smidge of applesauce (>1/4 cup) while in the food processor to have a more velvety puree. I did everything else according to the recipe and have some moist, fluffy, and downright amazing muffins to show for it. This is definitely going to be one way I will cut in to my CSA share (and sneak some beets into my picky eaters). Thank you!

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