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+ servings
Beet muffin half way unwrapped sitting on a napkin.

Get the recipe: Beet Chocolate Muffins for Toddler + Kids

4.1 stars (10 ratings)
These Beet Chocolate Muffins with Cream Cheese Surprise are a healthier version of the traditional red velvet cake with cream cheese icing. They are a great treat for toddler and kids and have a hidden veggie in them:)

Ingredients 

For Muffins

  • 1 1/2 cup white whole wheat or all-purpose flour
  • 1/2 cup sugar, coconut sugar or maple syrup
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 cup milk, of choice (cow, almond, hemp, soy, etc)
  • 2/3 cup olive, coconut or vegetable oil
  • 1/2 cup beet puree
  • 2 tsp vanilla extract
  • 1 egg

For Cream Cheese

  • 4 ounces cream cheese
  • 1 tsp maple syrup

For Beet Puree

  • 2 medium red beets, trimmed, peeled and chopped

Instructions 

Instructions for Nutribaby

  • Preheat oven to 350 degree F. Line 12 regular size muffin holes with paper liners.
  • Place the beets into the large basket and start steamer cycle for 20 minutes. Let cool slightly and then puree. Measure out 1/2 cup of the puree for this recipe and reserve the rest for another batch of muffins or another recipe. Beet puree can be frozen for 3 months.
  • In a medium bowl, whisk together the flour, sugar (if using maple syrup blend with wet ingredients), cocoa powder, baking powder, salt, cinnamon and cloves.
  • In the blender you used to puree the beets (no need to wash), blend together the milk, oil, beet puree and vanilla extract for 45-60 seconds. Add in the egg and pulse for 10 seconds.
  • Add the wet ingredients into the dry ingredients and stir until just combined.
  • In a small bowl, add the cream cheese and maple syrup and microwave for 20 seconds. Whisk until smooth.
  • Fill each muffin hole with 1 heaping tablespoon of muffin mix, make a slight indent in the muffin mix with the back of your spoon. Spoon 1 teaspoon of cream cheese filling into each indented hole. Cover with another heaping tablespoon of muffin mix, making sure to cover the cream cheese completely.
  • Bake in oven for 18-20 minutes or until a toothpick comes out clean. Let cool and serve.

Instructions for Regular Cooking Method

  • In a medium saucepan, bring 2 inches of water to a boil. Place the beets into a steamer basket and steam for 20 minutes or until tender. Let cool slightly. Reserve steamer water.
  • Transfer the beets to a blender or food processor and puree until smooth, adding water in 1/4 cup increments if needed.
  • Measure out 1/2 cups of beet puree for recipe, reserving the rest for another recipe. Continue as directed above at step 3.

Notes

Age: 12+ monhts
Yield: 12 regular size muffins
Storage: in air-tight container in fridge or counter for 1 week, or 3 months frozen.
Notes on Sugar: this amount will produce a mildly sweet muffin. If you want a sweeter muffin increase the sugar amount to 2/3 cup. For the muffins pictured, I used 2/3 cup of maple syrup for a sweet almost cake like sweetness.
 

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