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.
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.)