These are the absolute best way to introduce beets to a hesitant beet kid. They are delightfully chocolatey, and the beets give them this amazing fudgy texture. My kid that has not eaten a beet in a while ate 4 with dinner last night. Delicious.

A note about “sneaking” in foods. I play the long game when it comes to expanding a child’s food preferences. I think that usually, good, lasting habits don’t happen overnight. So while it may be a win to sneak some beets into their food without them knowing, I think the bigger win is building trust in the feeding relationship between provider and child. I think the biggest win is waiting until they are ready to try the beet containing food. Then the sense of accomplishment they feel when they do try it is so much stronger. What a confidence boost that is for them in their food adventure of life! Typically kids are proud of trying new foods, even if they didn’t enjoy it. We want to build that confidence and let it lead to even more food taste expansion. I am in favor of always being up front about what is in foods and letting kids decide whether or not they want to try it. Sneaking in food is just a band aid in the long game of teaching your child how to eat in a way that they enjoy and that is good for them. Then again, sometimes band aids are very useful in the short term. When caring for children, everyone has to find a path that is best for their family.

These muffins do have a stronger beet taste right out of the oven. I prefer them after they have cooled off, and then you can’t even taste the beets. If you are worried, toss a couple chocolate chips on top right before baking and that will make them even more appealing.

I use canned beets for convenience, but you are welcome to use a cup of very soft roasted beets.

Chocolate Beet Muffins 

Ingredients 

3 ½ oz (250g) canned cooked beets (not pickled) 

½ cup canola oil  

3 large eggs 

2 teaspoons vanilla extract 

1 cup sugar 

½ cup plain yogurt 

1 ¼ cups all-purpose flour  

¾ cup unsweetened cocoa powder 

½ teaspoon salt

2 teaspoon baking powder 

Instructions 

1. Bake 20-25 minutes or until a toothpick inserted comes out clean.  
2. Preheat oven to 350*F and line a 12 cup muffin pan with paper liners.  
3. Drain beets. 
4. Add beets, oil, eggs, vanilla, sugar, and yogurt to a blender. Blend until smooth.  
5. Add flour, cocoa powder, salt, and baking powder to blender and mix until just combined.  
6. Pour into prepared muffin tin, filling ½ full.  
7. Bake 20-25 minutes. Toothpicks will not come out clean because of the fudgy quality of this muffin thanks to the beets.