Beet Chocolate Baked Donuts

Chocolate and beets together might sound a little strange at first, but the naturally earthy flavor of beets matches really well with rich, sweet chocolate. Don’t have a donut pan? You can cook the batter in a regular or mini muffin pan to make donut muffins.

​This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

This is the perfect recipe to make with both beet skeptics and beet lovers because what child (or adult) doesn’t get excited by donuts, right? Make sure to get all the ingredients out and ready to go (even measure some ahead for younger children) so you can have more fun and less mess baking up some donuts together!

Print

With ImageWithout Image

Beet Chocolate Baked Donuts

Yield: Makes 12 large donuts

Author: Happy Kids Kitchen

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This is the perfect recipe to make with both beet skeptics and beet lovers because what child (or adult) doesn’t get excited by donuts, right? Chocolate and beets together might sound a little strange at first, but the naturally earthy flavor of beets matches really well with rich, sweet chocolate!

Ingredients

Donuts

• 1 cup beet purée*
• 2 large eggs**
• 1/4 cup maple syrup or honey
• 1/3 cup brown sugar or coconut sugar
• 1/4 cup melted butter or coconut oil
• 1/4 cup milk (any kind)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups whole wheat, all-purpose or gluten-free flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Optional Glaze

• 1/3 cup chocolate chips
• 1/2 teaspoon coconut or vegetable oil

Instructions

1. Preheat oven to 350 degrees F. Generously grease a 12-hole donut pan or muffin tin.
2. In a large bowl, whisk together beet purée, eggs, maple syrup, melted butter, milk, and vanilla.
3. In another bowl, whisk cocoa powder, flour, baking soda, and salt. Add dry ingredients to the wet ingredients and mix with a spatula until just combined.
4. Scoop batter into a large resealable plastic bag or reusable piping bag. Snip off the corner of the bag and pipe batter into prepared pan, filling the holes 2/3 of the way full.
5. Bake until donuts are puffed up and dry to the touch, about 15 minutes. Cool completely before removing donuts from the pan.
6. To make glaze, melt chocolate chips then stir in the oil. Drizzle donuts with melted chocolate. Set aside or chill until chocolate hardens. Keep donuts in an air-tight container on the counter for 2 days or in the refrigerator for 5 days.

Notes:

*Make beet purée by blending 8 to 9 ounces of cooked, peeled beets, about 3 to 4 medium-sized beets.

**Substitute 2 tablespoons ground flax seed mixed with 5 tablespoons water for an egg-free version.



Did you make this recipe?

Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

---

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.