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Beet Brownie Bites

A fudgie spin on brownies that will make you tough to BEET in your next competition!

Course Dessert, Vegan
Cuisine vegan, vegetarian
Keyword beets, brownies, muffins
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 servings
Calories 107 kcal
Author Eleanor Baker MS, RD, CSSD

Ingredients

  • 2 ¼ cup whole wheat pastry flour or gluten free oat flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cooked beets diced into large chunks (Use up to 3 beets if you like extra fudgy brownies)
  • 1/3 cup milk of choice plus more if needed
  • 1/4 cup melted coconut oil or veg oil
  • 1/2 can black beans drained and rinsed 1/2 cup
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup chocolate chips plus more if desired
  • Sprinkle of sugar optional

Instructions

  1. Preheat your oven to 375 F and prepare two 4×6 cup mini cupcake tins.
  2. If you do not have mini cupcake tins, use what you have and increase the cook time in relation to the size of your pan. i.e. if using a 13×9 pan, cook time will be 22-25 minutes.
  3. Add the dry ingredients to a large bowl and stir until well mixed.
  4. In a high speed blender or food processor add the beets, milk, oil, beans, maple syrup and vanilla. Blend until smooth.
  5. Slowly add the wet ingredients to the dry using a hand mixer to blend them together. Once dry is mixed well with wet, fold in your chocolate chips.
  6. Divide evenly among 24 mini brownie cups and place on the middle rack in the oven. Bake for 8-10 mins or until the top of the brownie is firm and a tooth pick comes out smooth from the center of the largest brownie.
  7. Sprinkle with a touch of sugar and enjoy!