Chocolate Beet Muffins recipe

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Ingredients

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

Nutrition Info

243.9 calories
carbohydrate: 35.5 g
cholesterol: 46.3 mg
fat: 11 g
fiber: 1.8 g
protein: 3.6 g
saturatedFat: 6.4 g
servingSize: -
sodium: 243.9 mg
sugar: 20.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

  4. 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.

Recipe Yield

12 muffins

Recipe Note

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.

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