These Healthy Chocolate Pomegranate Muffins are exactly what you need to cure that chocolate craving while still getting some awesome good-for-you stuff.
There are some people that would say chocolate for breakfast is a bad thing. Some may call it unhealthy. Some may say you’ll get fat. You know what I say to those people? They are wrong. So wrong. I’m going to show you the way to get your chocolate and your healthy game on all at once, and it’s going to be amazing!
First line of business – finding a healthy ingredient to add that you won’t even taste among the strong chocolate flavor. Seriously, you’re going to think I’m crazy here, but I’m totally doing it. I’m adding beets. That’s right… BEETS! Those vegetables that sometimes taste a whole lot like dirt. No dirt to be found in these delicious muffins!
Secondly, add a pop to every bite with yummy pomegranate seeds. Seriously the best idea ever! Every bite, you get that sweet burst of juice from the seeds. And I don’t know if you’ve heard, but pomegranates are a total superfood! Seriously good for you stuff here. It’s packed full of the antioxidant vitamin C.
So combine that with the vitamins and minerals in the beets, and you have one healthy muffin.
Some people have asked me about tricking my kid into eating vegetables by hiding them in muffins and cupcakes. There are a lot of people who think it’s wrong and that kids should be exposed to the vegetables or they’ll never learn to like them. So I just wanted to clarify a couple things. For one, my kiddo loves beets. A lot. He’ll eat them plain any day. Secondly, once he eats one muffin, cupcake, or whatever it is I hid healthy stuff in, I ask him if he liked it. Usually he does. And then I ask him if he thinks there was anything healthy-tasting in there. Usually the answer is no. And then I hit him with it…
“Buddy, there’s beets in there!”
“REALLY??! Can I have another??”
It has never back-fired on me once he finds out there’s healthy food in the treat. I know all kids are different, but this is what works for mine.
Do you hide healthy ingredients in your sweet treats? It’s a fun way to get to eat chocolate for breakfast, that’s for sure!
- 3 Tablespoons ground flax seeds
- 6 Tablespoons water
- 2 cups beet puree, (from roasted & peeled beets)
- 1/2 cup agave
- 2/3 cup brown sugar
- 1/2 teaspoons salt
- 3 teaspoons baking soda
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened almond milk
- 1 cup unsweetened cocoa powder
- 2 2/3 cups whole wheat pastry flour
- 2/3 cup semisweet chocolate chips
- seeds of one pomegranate
- Preheat oven to 375 degrees F and line muffin tins with 24 paper liners, or lightly grease.
- Combine flax and water in a large mixing bowl and let sit for 5 minutes. The mixture should become thick and almost gelatinous.
- Add beet puree, melted oil, agave, brown sugar, baking soda, salt and whisk for 45 seconds.
- Stir in the almond milk and whisk again.
- Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. The batter should be quite thick - scoopable. But if it's too difficult to mix, add a splash more almond milk.
- Lastly, gently fold in chocolate chips and pomegranate seeds. Then divide batter evenly between muffin tins (should be enough for 24 muffins).
- Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.
Adapted from Minimalistic Baker To roast beets: Wash beets and cut off stem side. Wrap the bulbs in foil and roast for about 45 minutes at 350 degrees F. Unwrap from the foil, let cool completely, and then the peeling will come off without much trouble.