Are we hiding a vegetable in a muffin? Sure are. Is it a logical fit—a naturally sweet root that removes the need for (much) additional sweetener—and looks kind of goth-y? You betcha. Even better, the halving of flour and use of cottage cheese means these little chocolate beet muffins are more like a lava cake: you’ll polish off three of these before you even realize your kiddo is still waiting for you to give him or her one. It’s okay to share…a few.
Check out in even more ways to use up leftover fruits and vegetables!
🍫 Overview: Chocolate Beet Muffins Your Kids Will Love
These Chocolate Beet Muffins are a genius blend of nutritious beets and rich cocoa, cleverly hiding veggies in a chocolaty treat. Inspired by New Dad’s Kitchen’s take on classic fudgy muffins, these are moist, decadent, and totally kid-approved—perfect for breakfast, snack time, or lunchbox surprises.
⏱ Quick Steps Summary
- Prep the beets – Roast or boil until tender, then puree until smooth.
- Mix dry ingredients – Combine flour, cocoa powder, baking soda, and salt.
- Blend wet ingredients – Purée beets with eggs, sugar, oil (or butter/milk), and vanilla.
- Combine gently – Stir wet and dry together just until moistened; do not overmix.
- Bake – Scoop into a 12‑cup muffin tin and bake at around 350 °F for 20–30 minutes, until a toothpick comes out clean. Let cool before serving.
🧠 Why This Recipe Works
- Beets enhance moistness – The beet puree gives these muffins a luscious, tender crumb.
- Chocolate masks veggie taste – Kids enjoy the deep chocolate flavor without noticing the hidden beets.
- Wholesome yet indulgent – Beets add fiber and nutrients, making it feel like a treat, not just a snack.
- Adaptable – Easy to swap in yogurt, plant-based milk, or whole wheat for extra nutrition.
❓ FAQ
Q: Will my kids detect the beets?
A: Not really! The chocolate flavor dominates, with just a hint of natural sweetness and earthiness—most kids don’t realize they’re eating vegetables in their muffins Let Them Eat DirtThe Natural Nurturer.
Q: Can I use canned or frozen beets?
A: Absolutely—use roasted or canned beets and puree until smooth. If using frozen, thaw and drain extra water first.
Q: How should I store leftovers?
A: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer freshness. Reheat gently before serving.
Q: Can these be made gluten‑free or vegan?
A: Yes—swap flour for gluten‑free blend, and use flax eggs or applesauce, plant-based milk, and vegan butter. Many readers have customized them and still loved the results
💡 Tips & Variations
- Add-ins: Stir in dark chocolate chips or a swirl of peanut butter for extra flair.
- Sweetness control: Cut back sugar or substitute part with maple syrup or date puree.
- Flavor boosters: A pinch of cinnamon or espresso powder enhances the chocolate depth.
- Mini version: Make mini muffins for toddler-friendly portions or lunchbox treats.
✅ Final Thoughts
These Chocolate Beet Muffins strike a wonderful balance—healthy enough to feel good about, yet indulgent enough that nobody misses the missing dessert. Perfect for families who want to sneak in extra nutrients without sacrificing flavor.
Chocolate Beet Muffins Prove Chocolate Is The Best Vegetable
Description
Chocolate; cottage cheese; and, yes, beets combine to create a rich, nutritious, and not-too-sweet muffin (or cupcake) that feels like a treat AND a vegetable--because it is!
Ingredients
Instructions
Prep
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Preheat your oven to 375. Cut off the top and bottom of the beet, rub with oil, and cover in aluminum foil
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When oven reaches temperature, place foil-wrapped beet on middle rack and roast for 1 hour. Remove beet and allow to cool.
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While the beet cools, turn your oven to 350 and coat a mini-muffin tray with cooking spray.
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In a large bowl, pour in the flour, coca powder, baking powder, baking soda, and a pinch of salt; mix until blended.
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Dice beet into four or so pieces and place in blender or food processor; blend or chop until soft. (Add a little water if having difficulty breaking down the vegetable into smaller parts.) Add in egg, cottage cheese, maple syrup, a glug of olive oil (or whatever oil you got), and a pour of vanilla extract; mix again until blended.
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Pour beet mixture into the bowl with flour mixture and stir to combine.
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Pour batter into the muffin wells, leaving a little room at the top of each. If using, place a few chocolate chips into each well.
Cook
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Bake for 12 minutes if using a mini-muffin tray, or 15 minutes if using a regular sized tray. You can check for doneness by sticking a knife into the center of one: if comes out clean, the insides are cooked.
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Remove muffins from tin and allow to cool for 10 minutes before serving.
Serve
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If you cook these in a mini-muffin tray, you can just hand 'em off ; but they’re moist enough that even regular sized muffins will only need to a cut or two for your child to manage on his or her own.
