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Disclosure: I was asked to participate in the #TasteTruvia campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Lusciously rich double chocolate muffins enriched with velvety beets and studded with chocolate chips. This seemingly decadent breakfast is brimming with whole grains and antioxidants with less than one third the sugar content as your standard bakery muffin.
Guys. At this rate, chocolate for breakfast will never go out of style. 
These muffins are made delectably sweet, yet with only 7 grams of sugar per pop, thanks to the use of Truvia® Natural Sweetener. Truvia is a natural, great-tasting, zero-calorie sweetener made with stevia leaf extract, the sweetest part of the stevia leaf. It’s the natural sweetener choice for people wanting to reduce sugar in their diets, as Truvia tastes great in coffee and tea, or sprinkled on yogurt or cereal.
Speaking of breakfast. Tell me – do you prefer savory or sweet? I know this is a loaded question. One I have a very difficult time answering myself.
90% of the time, I want savory. But of the 10% I want sweet, It must include chocolate.
Which can be challenging for breakfast when I’m still making a diligent effort to start my day on a nutritious note. Sure, chocolate croissants always sound fabulous, but rarely will they send me full-speed ahead into a morning of energized productivity.
Luckily, these muffins encompass it all – whole grains, satiating fiber, antioxidants, minimal sugar, and a hearty dose of protein. Oh, and chocolate. A HAVEN of melted, gooey chocolate.
Adding roasted beets to the muffin batter is a great way to slip in extra nutrients without taking away from the chocolately taste. Though beets do contribute a hint of sweetness and pleasantly earthy flavor, the beloved root vegetable is a star in this recipe for its bounty of dietary fiber, folate, potassium, antioxidants, and multitude of vitamins.
You can choose to boil or roast beets on your own, or you can look to pre-cooked beets for convenience. These can typically be found in the produce section of your local grocery store, or you could always snag some roasted, sliced beets from the salad bar at Whole Foods or Fresh Market (guilty).
Another perk? Each muffin boasts just 170 calories! I’m not one for counting calories, as I believe more in intuitive eating, however I couldn’t help but acknowledge about how nutritionally dense yet calorically modest they are.
Enjoy these muffins for breakfast, dessert, or whenever you need a perfectly portable snack. They’re easy to prepare and offer a grab-and-go appeal that you can feel good about. They’re also very kid-friendly, as are most things studded with chocolate chips, I’d imagine. 
Bake them, share them, devour them, or simply marvel in their glory. Whatever you do, just make them!
Double Chocolate Beet Muffins
Ingredients
- Cooking spray
- 3/4 cup old fashioned oats
- 2 eggs
- 1 7-ounce container 2% reduced-fat plain Greek Yogurt
- 1/2 cup roasted beets
- 1/2 cup Truvia® Natural Sweetener
- 1/3 cup unsweetened vanilla almond milk
- 3 tbsp coconut oil melted and cooled
- 2 tsp vanilla extract
- 1 cup white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and coat with non-stick cooking spray.
- Add the following ingredients to a food processor or blender: oats, eggs, yogurt, beets, Truvia, milk, oil, and vanilla. Blend 2-3 minutes, until smooth.
- In a large bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to combine. Pour wet mixture into dry mixture. Mix until just combined; avoid overmixing. Fold in chocolate chips (reserve a few for sprinkling on top of the muffins). Divide batter evenly among prepared muffin cups. Sprinkle with any remaining chocolate chips. Bake for 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Transfer to a wire rack to cool.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This worked out perfectly. Since i didn’t have yogurt i made buttermilk and used that instead. They are fluffy, moist and delicious, not to sweet.
Loved tossing most of the ingredients into the food processer!
Hi Suzy, I’m so glad you enjoyed the recipe!! Thank you for taking time to leave a review.
Can I use quick oats?
Could I use unsweetened coconut milk, FF plain Greek yogurt,. and gluten free flour? How much beet is a 1/2 cup?
Hi Stephanie, I think those substitutes should work fine. 1/2 cup will equal about 1 whole roasted beet.
Can I use honey , sugar, agave or maple syrup to replace the truvia? If so how much?
Hi Mich, you can definitely use either 1/2 cup sugar or maple syrup.
How do you roast beets? I grabbed a can of beets. Can I use them?
Not sure why these are double chocolate and why do they look so dark? The beets made mine look pink, should there have been cocoa powder that you forgot to include in the recipe? That would make them double chocolate and darker.
Hi Julie,
So sorry about that! This recipe was edited using a new system and the cocoa powder was left out of the ingredient list. The recipe is supposed to include 1/3 cup cocoa powder (now edited). Again, so very sorry about the error. I hope the muffins were still tasty.
Thank you for getting back to me. Yes they were still delicious, looking forward to making them again!
These look amazing!! I never thought to include beets in baked goods. Looking forward to trying!