Snack

Beet chocolate muffin is for Snack.

Beet chocolate muffin takes 10 minutes to prepare.

Beet chocolate muffin takes 18 minutes to cook.

Beet chocolate muffin makes 12 servings.

The ingredients for Beet chocolate muffin are:

1 large Egg, fresh, whole, raw
1 cup slices Beets, boiled (puree)
.5 cup Granulated Sugar
2 tsp Baking Powder
.25 cup Canola Oil
.5 cup Cocoa, dry powder, unsweetened
1.5 cup Flour, white
4 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips (1/4 cup)
1 tbsp Flaxseed

Here is how you make Beet chocolate muffin:

Preheat oven to 375 degrees F and line 12 muffins with paper liners, or lightly grease.Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.Stir in the almond milk and whisk once more.Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable ? rather, scoopable.Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and sprinkle with a few more chocolate chips (optional but recommended).Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.Serving Size: 12 muffinNumber of Servings: 12Recipe submitted by SparkPeople user MEMA333.

The nutritional information for Beet chocolate muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 177.9

• Total Fat: 7.3 g
• Cholesterol: 15.5 mg
• Sodium: 128.9 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 2.2 g
• Protein: 3.3 g