[Props go to Megan at HuggingTrees&ShellingPeas who got me started on this particular flavor odyssey with her own Chocolate Beet Muffin recipe. I made some changes here for my twist on her recipe, but you should check out Megan’s original recipe (available at the link above) and make a batch of both muffins for a Chocolate Beet Muffin show down.]
- 1 Cup Blackberries
- 1/2 Cup Beets, grated
- 1 Cup Zucchini, grated
- 2 Cups Flour
- 1/2 cup ground Almonds
- 4.5 tsp Baking Soda
- .25 tsp Cinnamon
- .25 tsp Garam Masala
- 1 tsp Salt
- 1.5 C Brown Sugar
- 4 TBLS Cocoa Powder
- 1 Cup Almond Milk
- 1 Cup Apple Sauce
- 1 Cup Crisco, softened
- 3/4 Cup Mini Chocolate Chips (Plus additional Mini Chocolate Chips for garnish)
1. Preheat oven to 350. Prep Muffin tin or Muffin Cups with spray.
2. Grate the Beets. Grate the Zucchini. Hand mash the Blackberries and remove the tough core.
3. Grind the Almonds in a nut mill, food processor or blender.
4. In a large bowl combine the Flour, Baking Soda, Salt, Cinnamon, Garam Masala, Brown Sugar and Cocoa Powder
5. In a smaller bowl combine the Almond Milk, Apple Sauce, and creamed Crisco.
6. Mix the wet ingredients into the dry ingredients.
7. Gently stir in the Beets, Zucchini, Blackberries and Chocolate Chips.
8. Divide evenly into 21-24 muffin cups. Top with a half-dozen extra mini Chocolate chips on each muffin.
9. Bake for 35-45 minutes or until the muffins pass the toothpick test. Remove from the oven and let cool in the muffin tin/cups for 15 minutes.
Given that there is 1.5 cups of brown sugar and quite a bit of chocolate in this recipe, I was surprised that these muffins weren’t sweeter. They aren’t. That’s not to say that they aren’t good. Just not on the sweet side.
I had my test muffin plain. One of my testers opted to try his with a bit of ice cream. That serving suggestion seemed to go over well, so if you are looking for a dessert muffin… add a bit of ice cream. However… I really tried to stay away from the diary on this one (Almond milk instead of cow’s milk; Crisco instead of butter; no eggs) adding ice cream kind of makes that a moot point.
These muffins are light and moist. While the Zucchini and Beets disappear once baked the Blackberry texture remains.