Chocolate Beet Muffins

For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They freeze well but good luck having any left over for the freezer! They are simply delicious! Makes 12 large muffins.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 244 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 6 tablespoons butter, softened
• ⅔ cup white sugar
• 1 ripe banana, mashed
• ¾ teaspoon lemon zest
• 1 cup chocolate chips
• 2 eggs, at room temperature
• 1 cup finely chopped cooked beets

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Step 2

Mix flour, baking powder, and salt together in a bowl.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 4

Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.