If you or your child struggle to include vegetables in your diet, these chocolate muffins made with spinach and beets are the perfect solution. The beauty of these muffins is that not only are the veggies invisible, but their taste is completely masked as well. This makes them ideal for picky eaters who turn their noses up at anything green or earthy!

Personally, I’m not a big fan of beets, but I understand how beneficial they are for overall health. That’s why I wanted to create a recipe where the beets are present for their nutritional benefits but undetectable in flavor. Whether you love or dislike beets, this recipe is for you!

Preparation Time
10 minutes

Cooking Time
15 minutes

Ingredients
12

Serves
10

Ingredients

• 0.666 cup of unsweetened applesauce
• 0.666 cup of milk (use dairy-free or regular milk, depending on your preference)
• 2 cups of spinach (approximately 1-2 handfuls)
• 1 whole beet (peeled and chopped)
• 2 teaspoons of pure vanilla extract
• 1 cup of oat flour
• 0.75 cup of chocolate protein powder (I recommend Nuzest; click on the shopping cart for a discount!)
• 0.25 cup of raw cocoa powder
• 0.5 teaspoon of baking soda
• 1 teaspoon of baking powder
• 0.25 teaspoon of sea salt
• 0.25 cup of dark chocolate chips

Instructions

Step 1: Blend the Wet Ingredients
In a blender, combine the unsweetened applesauce, milk, spinach, chopped beet, and pure vanilla extract. Blend until completely smooth. This step ensures the vegetables are fully incorporated into the batter without any noticeable texture.

Step 2: Mix the Dry Ingredients
In a large bowl, combine the oat flour, chocolate protein powder, raw cocoa powder, baking soda, baking powder, and sea salt. Whisk these ingredients together to ensure even distribution.

Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture from the blender into the bowl of dry ingredients. Stir until fully combined. The batter will be thick, but that’s normal!

Step 4: Add the Chocolate Chips
Gently fold in the dark chocolate chips for a burst of chocolatey goodness in every bite.

Step 5: Fill the Muffin Tin
Line a muffin tin with paper liners or grease it well. Spoon the batter evenly into 10 muffin cups, filling them about 3/4 full.

Step 6: Bake
Bake the muffins at 350°F (175°C) for 15 minutes. To check if they’re done, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs.

Step 7: Cool and Serve
Allow the muffins to cool in the tin for at least 10 minutes before removing them. This helps them set and makes them easier to handle. Serve warm or at room temperature and enjoy!

Why These Muffins Work

• Perfect for Picky Eaters: The spinach and beets are completely hidden in both taste and appearance.
• Nutritional Powerhouse: Packed with vitamins, fiber, and protein, these muffins are a guilt-free treat.
• Kid-Friendly: Kids love the chocolatey flavor and never suspect the healthy ingredients tucked inside.
• Meal Prep-Friendly: Make a batch ahead of time for quick snacks, lunchbox additions, or breakfast on the go.

Notes

• Substituting Protein Powder: If you prefer not to use protein powder, you can replace it with an additional 3/4 cup of oat flour and add 1/4 cup of your preferred sweetener (such as coconut sugar or brown sugar) to maintain the sweetness.
• Beet Options: Use fresh beets for the best flavor and nutrition. If using canned or pre-cooked beets, ensure they are unsalted and unseasoned.
• Chocolate Chips: For a dairy-free option, use vegan chocolate chips. These add the perfect touch of sweetness to complement the cocoa flavor.

These muffins are a delicious way to sneak more veggies into your day without compromising on taste. Whether you’re feeding a picky eater or treating yourself, this recipe will become a favorite in no time!