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–+ servings
Easy Beet Chocolate Chip Muffin Tops (Naturally Colored) on a white rectangular tray on a brown background.

Easy Beet Chocolate Chip Muffin Tops (Naturally Colored!)

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Shashi
These Red Velvet Chocolate Chip Muffin Tops are tender in the middle, lightly crisp at the edges, studded with melty chocolate chips, and naturally colored with a touch of grated beets. They’re the best part of a muffin — baked into one gloriously soft and delicious, heart-shaped muffin top.

Ingredients

  • 1/4 cup almond flour
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 tsp salt
  • 1 teaspoon baking powder
  • 2 tablespoons grated raw beets
  • 1 egg
  • 3 tablespoons almond milk
  • 3 tablespoons olive oil
  • 1 teaspoon pure vanilla exrtact
  • 1/2 cup chocolate chips semi sweet or milk

Instructions

  • Preheat your oven to 375°F (190.5°C).
  • Line a large baking sheet with parchment paper or a silicone mat.
  • In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, sugar, and salt.
  • Add the egg, almond milk, olive oil, and vanilla extract to the bowl with the dry ingredients.
  • Use a micro plane grater and grate the beets into a separate bowl. Add 2 tablespoons of the grated beets into the bowl with the rest of the ingredients.
  • Using a spoon, stir all the ingredients until just combined—be careful not to overmix!
  • Fold in the chocolate chips.
  • [1] Use a tablespoon and place a spoonful onto the baking sheet. [2] Then, place another spoonful almost diagonal to the first one. [3] Using your spoon, form the two spoonfuls into a heart shape. Repeat with the rest of the batter to form 4 total muffin tops. Divide any leftover batter among the 4 formed heart shapes. Fold some aluminum foil and use it to secure the top of the heart shapes.
    Making heart shaped muffin tops by placing spoonfuls of muffin top batter strategically diagnoll to each other.
  • Bake at 375°F for 18-20 minutes or until the edges are slightly firm to the touch and a toothpick comes out clean.
    Keeping the heart shaped muffin tops shaped while they bake
  • Let these cool on the baking sheet for about 5-10 minutes.

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Nutrition

Calories: 395kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 203mg | Potassium: 232mg | Fiber: 2g | Sugar: 30g | Vitamin A: 62IU | Vitamin C: 0.4mg | Calcium: 99mg | Iron: 2mg
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