Chocolate Beet Muffins

November 2nd, 2009 · 9 Comments

beet-muffins

In my house chocolate is a word we use to see if the kids can hear us talking. Usually no matter what they are doing or where they are someone will shout “Did you say CHOCOLATE?” and come running. Sure most of us love chocolate and try not to eat it because most things chocolate are filled with nasty fats, flavors & preservatives.

But did you know that chocolate is a super food? I consider adding chocolate to things I was going to make anyway as healthy as sneaking beets into something I was going to make anyway. Which leads into tomorrow’s breakfast of chocolate beet muffins nicely, don’t you think?

These morning glory muffins are so versatile that you can substitute an endless variety of seasonal fruits and veggies in them. In the summer it’s zucchini, in the fall it might be winter squash peeled and grated, or carrots, or even beets. If you don’t have any coconut oil you can use melted butter but coconut oil is one of those things I try to make sure my kids get plenty of, especially with all the illnesses going around lately. Here is a little snippet about why it is so healthful and another snippet from PCC and therefore one of my pantry staples even though it’s not a local food. These muffins are based on a morning glory muffin recipe from the Whole Foods website. If you want to make the beets completely invisible then puree them in the food processor after grating.

Chocolate Beet Muffins
1 1/3 cups whole wheat pastry flour, spelt or emmer
1/2 cup organic evaporated cane juice
1/4 cup organic brown sugar, packed
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
pinch allspice
1/4 teaspoon sea salt
2 eggs
2/3 cup melted coconut oil
1 teaspoon vanilla extract
1 medium beet, peeled, grated
1 apple, cored, peeled and diced
1/4 cup fine or medium flaked unsweetened coconut
1/4 cup chocolate chips to seal the deap for picky eaters

Preheat oven to 350 and grease a muffin tin. (Makes 12)

In one bowl mix together the first 8 ingredients. In another bowl mix together the next 4 ingredients. Add the wet ingredients to the dry ingredients, mixing until well combined. There is a lot of variation depending on size of apple, beet, pureed or grated, size of egg, weather and grain used. You want your muffin mix to be slightly thicker then cake mix but not so thick it won’t make a nice soft crumb and end up dry or tough. If it’s too stiff add buttermilk or milk until it reaches muffin thickness. Fold in the apple and coconut and fill muffin cups. Bake 25 – 30 minutes until done when a cake tester comes out clean.

Tags: Beets · Breakfast · Local Grains - Where to Get Them and What to do with Them · Recipes for Seasonal and Local Foods · Snacks

9 responses so far ↓

1 Wardeh @ GNOWFGLINS // Nov 2, 2009 at 9:51 am

So funny how your family uses the word chocolate! I’m really glad you shared that in this post. The muffins look yummy, too – and I’ve got some beets and apple to use up, so I’ll give them a try. Thanks!
2 Sara // Nov 2, 2009 at 3:14 pm

Thanks!!! I will definitely be making these this week!
3 admin // Nov 2, 2009 at 5:33 pm

Yeow – when you make them be sure you remember the sugar and apple. In my sleep deprived state last night I forgot the sugar and no one would eat them! The chickens are loving them though.
4 admin // Nov 2, 2009 at 5:35 pm

You can certainly use cinamon instead of the cardamom. I know my kids prefer that but I was mixing it up last night. Probably how I forgot the sugar – so focused on if cardamom would work in here!
5 Sara // Nov 4, 2009 at 8:10 pm

Okay, so I know this probably sounds silly…I have evaporated cane juice in sugar form (not liquid), is that what the recipe calls for? I do also have Molasses, if that would work.
6 admin // Nov 4, 2009 at 8:28 pm

Hi Sara,

not silly at all but evaporated cane juice is organic sugar made from sugar cane vs beets which are almost all genetically modified and highly refined so it no longer resembles beets. At least sugar cane contains trace minerals and is less refined is why I use it. I think some molasses would be good in here – I was thinking of playing around with it nad turning it into more of a gingerbread for the holidays!
7 Beets // Jan 6, 2010 at 4:18 am

[...] I mention I’m evil (finger to chin)? Flushed by my success with chocolate beet cupcakes, the evil experiments [...]
8 Rebecca // Feb 22, 2010 at 6:51 pm

These are SO GOOD!! I made them yesterday in my crazy cooking weekend, and they are awesome. I used rapadura instead of the 2 sugars. I wonder if it will pass the beet-hating-husband test, but I think they will.
9 admin // Feb 22, 2010 at 11:37 pm

Rebecca, I’m so glad you liked them! Sometimes it’s just me eating stuff because I can come up with some wacky experiments.

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