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Beet, Oat & Chocolate Muffins

January 17, 2017 by Tina Verrelli Leave a Comment
Modified August 29, 2020 at 3:41 pm

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Beet muffins?? What??

Well, just like the zucchini in zucchini bread and the carrots in carrot cake….beets can be a delicious add-in to all kinds of baked goods!  They add moisture and all the good stuff that beets have to offer.  Don’t like beets?  I never did either until I started playing around with different ways to prepare them.  Now I love roasted beet strings, baked beet chips and these Beet, Oat & Chocolate Muffins!

When these muffins come out of the oven, they smell chocolatey with a slight aroma of the earthy beets.  When you bite into them, they’re surprisingly light and moist with a rich chocolate and very mild beet flavor.

Beet, Oat & Chocolate Muffins

When these muffins come out of the oven, they smell chocolatey with a slight aroma of the earthy beets.  When you bite into them, they’re surprisingly light and moist with a rich chocolate and very mild beet flavor. You can mix these with a food processor, stand mixer, hand mixer or by hand.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Breakfast, Breakfast/Brunch
Cuisine: American
Keyword: beets, chocolate, muffins
Servings: 12 Muffins

Equipment

  • Food Processor

Ingredients

  • 2 medium sized beets (shredded fine, 2 cups)
  • 2 cups old fashioned oats divided
  • 1 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar packed
  • 1/4 cup sugar
  • 1/4 cup butter softened
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup neutral oil (safflower, avocado, canola)
  • 1 cup mini semi-sweet chocolate chips

Instructions 

  • Preheat oven to 375 degrees F.
  • Grease a 12-cup standard muffin pan or line with paper liners.
  • Reserve ½ cup of the oats.  Process the remaining 1½ cups using food processor, blender or chopper to make oat flour. Measure ½ cup of the oat flour and reserve the remaining for another use.
  • Stir the oat flour, reserved ½ cup whole oats, AP flour, cocoa, baking powder, baking soda and salt together in a large bowl.
  • Add the butter and sugars to the large bowl of the food processor fitted with the multi-purpose blade.  Pulse, then process on low.  Scrape down and process again if needed. Can alternatively mix with hand mixer, stand mixer or by hand.
  • With the processor running, add the eggs, milk and vanilla through the medium feed tube.  Stop and scrape down if needed.  With the processor running, drizzle in the oil.
  • Stir the wet ingredients from the food processor into the dry ingredients, stir to mix partway.  Add the shredded beets, chocolate chips and stir just until combined.
  • Fill each muffin cup about ¾ full.
  • Bake for 20-25 minutes or until the top springs back when touched.
  • Allow to cool 10 minutes, then remove from pan to finish cooling on cooling rack.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 323kcal (16%) | Carbohydrates: 43g (14%) | Protein: 6g (12%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Cholesterol: 33mg (11%) | Sodium: 231mg (10%) | Potassium: 266mg (8%) | Fiber: 4g (17%) | Sugar: 22g (24%) | Vitamin A: 76IU (2%) | Vitamin C: 1mg (1%) | Calcium: 77mg (8%) | Iron: 3mg (17%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Breakfast, Breakfast & Brunch, Brunch, QVC Recipe Tagged With: beet muffins, beets, DIY Oat Flour, Food Processor Muffins

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