Double Dark Chocolate Beet Muffins Recipe

Preheat your oven to 375 degrees F.

Now grease up a 12-cup muffin tin or you can line it with paper cups instead. Set this aside for now.

In a large sized bowl, whisk up the wheat-flour, all-purpose flour, baking powder, baking soda, and salt until well mixed. Stir in the half cup chocolate and nuts; set this aside.

In a small saucepan, melt the other (2/3 cup) chocolate chips and butter over super low heat. Stir this to combine and set aside to let cool until it is lukewarm.

In a medium-sized bowl, whisk together brown sugar, eggs, beet puree, vanilla, buttermilk and the melted chocolate.

Pour the chocolate mixture into your dry ingredients and stir with a wooden spoon until just combined. Do NOT over mix!!!

Then immediately spoon the batter into the 12 greased or paper-lined muffin cups. The batter should entirely fill the wells.

Place muffin pan in a preheated 375 F oven. Bake for around 18-20 minutes.

You can tell the muffins are done when a toothpick inserted in the center of a muffin comes out clean. I beg you, do not over-bake these!

Finally cool muffins for about 10 minutes in the pan then remove to a wire rack to cool entirely.