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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 203.3
  • Total Fat: 6.7 g
  • Cholesterol: 37.7 mg
  • Sodium: 285.0 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Chocolate beet muffins calories by ingredient
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Chocolate beet muffins



Introduction

Might sound like a strange combo but these muffins are moist and delicious without being sinfully bad for you. The original recipe calls for coconut instead of oats. Walnut are also optional but are included in the nutritional count for this recipe. Might sound like a strange combo but these muffins are moist and delicious without being sinfully bad for you. The original recipe calls for coconut instead of oats. Walnut are also optional but are included in the nutritional count for this recipe.
Number of Servings: 12

Ingredients

    2 cups whole wheat flour
    1 tsp baking soda
    1 tsp baking powder
    1 tsp cinnamon
    cup coco
    tsp salt
    cup medium dry rolled oats
    1/3 cup semi-sweet chocolate chips
    cup brown sugar
    2 large eggs
    cup unsweetened applesauce
    1 tsp pure vanilla extract
    cup skim milk
    Beets about 2 cups raw, grated
    cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F. Prepare muffin tins (12 muffin tin) with non-stick spray or butter.

In a large bowl place the flour, baking soda, baking powder, cinnamon, salt and coco. Blend well. Now add the chocolate chips and oats to the flour mixture. Mix well.

In a blender or food processor place the grated beets, eggs, brown sugar, milk, vanilla extract, and applesauce. Blend until smooth. Now add the beet mixture to the flour mixture, and add walnuts. Mix just until moistened. If it the batter looks too dry add a little more milk.

Now spoon the batter into prepared muffin tin. Bake in preheated oven for about 25-30 minutes (or until the muffins go from a fuchsia color to a deep red/brown color).

Number of Servings: 12






TAGS:  Snacks |

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