This post may contain affiliate links. Read my privacy policy.
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
Love Muffins {Beet Chocolate Chip Mini Muffins}
- Yield: 24 mini muffins 1x
- Category: muffins
Description
Skip the food coloring and dyes. This recipe is naturally pinkish with sneaking in beets
Ingredients
- 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
Instructions
- 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.
Notes
To make this recipe easier, use Love Beets, already cooked and peeled!
I have a bunch of beets already roasted!!! I want to make these for Valentine’s Day! I’ve never made a beet muffin but love all things beets.
I love beets- and I love Love Beets- such a great brand! I tried putting Love Beets into brownies last month and it was an epic fail, I’ll have to try your muffin recipe!
These look awesome, I LOVE your use of beets! Pinning now!
We are always making mini muffins too! They are just so cute. What a fun recipe for Valentine’s!
Totally agree mini muffins are the cutest! Love the use of beets to make these healthier AND perfect for Valentine’s Day!
Saw these pretty muffins on Instagram and I thought they were so perfect!! Pinning and making this week!
I think I love mini muffins so much because I get to eat more of them! 🙂 Love the idea of using beets, so creative! I have a few roasted beets in my fridge right now that I’m tired of eating. I can almost bet they are going to be turned into these muffins tonight!
haha totally agree! Let me know if you make them 🙂
I keep seeing beets with sweets (har har) everywhere. I think they’re trying to tell me something…
These are way too adorable!
I love using beets to colour food, too! These muffins sound like a great breakfast to have on the go. Yum!
This looks like a fabulous recipe! My husband and I are gluten and dairy free, so I might modify the recipe for us! Thank you for sharing, I’m going to pin this to my Pinterest board to save for later!
Pingback: Healthy Breakfast Tips + CABOT COOKBOOK GIVEAWAY