Ingredients Jump to Instructions ↓

  1. 1 cup of all-purpose flour

  2. 1cup of whole- wheat flour

  3. 1/2 cup of Ghirardelli bittersweet chocolate chips

  4. 2/3 cup of Ghirardelli bittersweet chocolate chips

  5. 1 t. of baking soda

  6. 1 cup beet puree*

  7. 1/2 t. of salt

  8. 2 t. of baking powder

  9. 1/2 cup of chopped pecans or walnuts

  10. 1/4 cup of butter

  11. 3/4 cup of packed brown sugar

  12. 1 t. vanilla extract

  13. 2 eggs , (lightly beaten)

  14. 2/3 cup buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat your oven to 375 degrees F.

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

  3. 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.

  4. 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.

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

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

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

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

  9. 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!

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


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