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Double Chocolate Beet Muffins | dishingouthealth.com

Double Chocolate Beet Muffins

Lusciously rich double chocolate muffins enriched with velvety beets and studded with chocolate chips. These nutritious muffins are kid-friendly and the perfect grab-and-go breakfast or snack option.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 170kcal


  • 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


  • 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.


Serving: 1g | Calories: 170kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 150mg | Fiber: 3g | Sugar: 7g