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!
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.
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
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; 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!
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.
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.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
