Recipe by Candace Squire ( An Urban Roots Volunteer!)
1 cup beet puree (see note)
1/4 cup maple syrup
1/4 cup brown sugar
1/4 cup melted coconut oil or vegetable oil
1/4 cup milk
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 cup semisweet chocolate chips
Preheat oven to 375F. Prepare two muffin pans with approximately 18 muffin liners.
In a large measuring cup, combine beet puree, maple syrup, brown sugar, oil, milk, and eggs. In a separate bowl, sift together both flours, cocoa powder, baking soda, salt, and cinnamon. Use a spatula to stir the liquid ingredients into the dry ingredients until just mixed. Gently fold in most of the chocolate chips, saving a few to sprinkle on top.
Use a cookie scoop or spoon to fill the muffin cups about 2/3 full with the batter. Top muffins with reserved chocolate chips and bake 18-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Yields 18 muffins.
Note: To prepare beet puree, wrap one to two large beets in foil and roast in a 375F oven for about an hour, until knife inserted in beets comes out easily. Allow to cool for a few minutes before blending in either a stand or immersion blender, adding water as needed to achieve a smooth consistency. Any extra can be frozen for later use.