Mini Chocolate Chip Beet Muffins
Natalie, is a running mom of 4 who blogs about motherhood, wellness, fitness and nutrition at lilrunner.com. She is on a mission to share her knowledge about whole foods and food as medicine as a guide to optimal health. You can follow Natalie on Facebook, Twitter and Instagram.
My kids bring lunch to school daily and I use homemade, whole foods as much as possible. I like to vary what they have for lunch daily, and some days, I do a brunch theme and include muffins with fruit and yogurt. I use chocolate chips occasionally as an extra treat. These muffins came to be when I needed applesauce but only had beets on hand. Applesauce, butternut squash or pumpkin can be subbed in for the beet puree! You can make them vegan by replacing honey with maple syrup and using aquafaba, the new and up and coming egg replacement! You can make them gluten free by using gluten free flour.
Mini Chocolate Chip Beet Muffins (makes 26)
1 1/2 cups sprouted wheat flour or spelt flour*
1 tsp baking soda
1/4 tsp baking powder
3 T aquafaba (the liquid from chickpeas) OR 1 egg
1/2 cup raw unfiltered honey
1/3 cup olive oil
1 cup beet puree
a handful or about 1/3 cup mini chocolate chips
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together dry ingredients.
3. Combine wet ingredients in a small bowl and add to dry ingredients until incorporated. Stir in chocolate chips.
4. Fill mini muffin tin (I used silicone) to top, and bake for 22-25 minutes. When they start to brown, they are done!
All purpose flour should work fine too! I did not try it.