If I ever have children I will totally sneak vegetables into EVERYTHING. Smoothies? Check. Muffins? Hells to the yes. Pancakes? Way ahead of you.
They won't know what hit them. I'm going to be like the vegetable fairy... Fruit Ninja... Nutrition Wizard!
I wonder what that would look like on my business card...
Last week I made beet muffins! I posted the picture below of them rising in the oven on the Facebook (I lost one...) because I was so thrilled with how they looked. And let me tell you- they tasted even better.
I am constantly trying to improve recipes and increase nutritional quality. Adding vegetables to baked goods is my favourite way. Carrots... zucchini... beets... These incorporate so easily and amazingly into muffins that it seems a travesty NOT to add them in. Just grate em’ up. I’m going to try golden beets in my next cake. So excited.
These muffins are richly chocolaty, fibre rich, chock-full of veggies, and subtly sweet with beautifully domed tops. Muffin win!
I challenge you all to add vegetables to your baked goods. You may be pleasantly surprised with the result!
Recipe: Chocolate Beet Muffins
1 1/2 cups whole wheat flour
1/2 cup large flake rolled oats
1/4 cup ground flax seeds
1/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 cup dried cranberries
1 raw beet peeled and grated (~1 1/2-2 cups)
1 cup milk
1/4 cup vegetable oil
1/2 cup pureed prunes (or another fruit puree like apple sauce)
1/2 - 3/4 cup light brown sugar
2 tsp vanilla
2 tbsp large flake rolled oats
Preheat the oven to 375 degrees F. Grease a muffin pan or line with paper cups. In a large bowl, whisk together all of the dry ingredients except for the cranberries. Set aside.
Mix the sugar and oil together. Add the eggs one at a time and whisk to incorporate. Add the rest of the liquid ingredients and stir until combined.
Add the cranberries and the wet ingredients to the dry. Fold until just incorporated. Divide equally into muffin cups and sprinkle with rolled oats. The higher the batter is to the top the more they will dome.
Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Let cool for 5 minutes before removing from muffin pan and cooling on a wire rack.