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.
- Cooking spray
- ¾ cup old fashioned oats
- 2 eggs
- 1 (7-ounce) container 2% reduced-fat plain Greek Yogurt
- ½ cup roasted beets
- ½ cup low-calorie sweetener
- ⅓ cup unsweetened vanilla almond milk
- 3 tbsp coconut oil, melted and cooled
- 2 tsp vanilla extract
- 1 cup white whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ 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, low-calorie sweetener, milk, oil, and vanilla. Blend 2-3 minutes, until smooth.
- In a large bowl, combine flour, 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.
Serves: 12 muffins
Serving size: 1 muffin Calories: 170 Fat: 8 gm Saturated fat: 5 gm Carbohydrates: 26 gm Sugar: 7 gm Sodium: 150 mg Fiber: 3 gm Protein: 5 gm Cholesterol: 36 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.