If you follow me on Instagram, you’ve probably been seeing my posts for the NOW Foods #SpringIntoNOW Challenge. I’ve been trying & sharing different products from NOW Foods – everything from shaving cream to probiotics.
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My box of goodies also included a bottle of Beet Root Powder. I don’t think I’ve ever had beets, and I didn’t know a thing about beet root powder, but I liked the idea of being able to sneak some extra nutrients into our food in the form of a pink powder.
Here’s what NOWfoods.com says about their beet root powder:
NOW® Sports Beet Root Powder is a pure derivative from non-GMO beets that’s dried and not extracted. Beets are a true superfood and are naturally abundant in a variety of nutrients including nitrates. Each tablespoon serving of NOW® Sports Beet Root Powder is equivalent to 2.5 whole beets.
[This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.]
Beet root powder seems to be pretty versatile – other challenge participants added it to smoothies, pancakes, yogurt, and even red velvet cupcakes. But what caught my eye in the challenge prompts was muffins – they’re easy to bake, I already had all the ingredients I needed at home, and my kids would probably eat them.
I found lots of recipes with grated beets or beet puree, but I had trouble finding any with beet root powder. I considered just tossing a spoonful in to a non-beet muffin recipe, but I wanted to play it a little safer. So I found this recipe for Chocolate Beet Muffins, and I replaced the grated beets with beet root powder. It was a risk, but I think it paid off.
I adapted the recipe based on what I had in the house. I’m no expert baker so please tweak my measurements as needed. I was happy with how they turned out! (your mileage may vary)
Choclate Muffins with Beet Root Powder
- 1 tbsp beet root powder
- 1 1/2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup milk (I used 2%)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F
- In a medium bowl, sift the flour, cocoa powder, baking powder, and salt,
- In a small bowl, whisk the eggs and milk.
- In a large bowl, use a standing or hand mixer on medium speed to cream the sugars, butter, and applesauce. Using low speed, beat in the eggs. Slowly fold in the flour mixture.
- Stir in the beet root powder and chocolate chips.
- Pour the batter into 12 muffin cups, dividing evenly. Each cup should be about 3/4 full.
- Sprinkle a few chocolate chips on top of each muffin cup for a richer chocolate taste.
- Bake for 20-25 minutes in preheated oven, until muffins are springy to the touch. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
The overall family consensus was a thumbs up on the muffins. The kids quickly pointed out that they tasted healthy, but not in a gross way, which I suppose is a pretty good endorsement. The powder gave them sort of a sweetly, earthy flavor, which went well with the chocolate. I’d definitely make them again.
Have you used beet powder? I’d love to hear your recipes and idea. Thanks again to NOW Foods for the opportunity to try some really fun products!