Skip the food coloring and dyes. These mini muffins are naturally pinkish/red with the help of sneaking beets into this muffin recipe.
In the beginning of the week I promised you I had a recipe to share using beets. With Valentine’s Day just around the corner, these mini muffins are perfect to make for your Valentine for breakfast.
Why is it that mini muffins just look so much cuter than regular muffins?
Many of the clients I work with don’t think muffins fit as part of a healthy breakfast. I 100% agree if it’s a giant bakery muffin filled with saturated fat, sugar, and refined flours.
These are perfectly portioned mini muffins with wholesome ingredients you can feel good about eating in the morning.
Whole grains (whole wheat flour & oat flour) .. check!
Vegetables (beets) .. check!
Healthy baking substitutions for fats with Greek yogurt .. check!
The beets are key for this recipe because it helps retain moisture and their natural sweetness can help cut back on added sugar.
Plus, adding beets gives this recipe a boost in nutrition with potassium, magnesium, fiber, phosphorus, vitamins A, B, & C.
I’ve been enjoying these beet chocolate mini muffins crumbled on top of yogurt in the morning or for a snack before a workout.Print
Skip the food coloring and dyes. This recipe is naturally pinkish with sneaking in beets
- 3 beets, cooked and peeled
- 1 cup oat flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 cup plain Greek yogurt
- 2/3 cup coconut sugar
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 egg white
- 2/3 cup mini dark chocolate chips
- Preheat the oven to 350 degrees F. spray mini muffin tins with cooking spray and set aside.
- In a food processor (or blender), blend the beets, yogurt, egg white, coconut sugar, vegetable oil, and vanilla until smooth.
- In a large bowl, whisk together the oat flour, whole wheat flour, baking soda, and baking powder. Fold wet ingredients into dry ingredients, until just combined. Fold in the mini chocolate chips.
- Spoon the muffin batter into the muffin tins, filling each 3/4 full.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
To make this recipe easier, use Love Beets, already cooked and peeled!