Chocolate Cupcakes (with Beets)

I have young ones, and don't all young ones love cupcakes? Well, mine do at least. They've been asking me to make cupcakes for a while now, and happily, I obliged them with this healthful version of the iconic kids dessert.

This recipe brings me back to the Deceptively Delicious days, when I was putting pureed veggies into nearly everything I cooked. I'm out of that phase now, mostly because I currently don't have any babies eating pureed foods. My focus now is on getting my children to eat veggies- whole- and this proud mama must say that they are really good veggie eaters. (Of course some days they still refuse, but I keep trying!)

But with these cupcakes, there's no need to coerce anyone to eat their veggies, as you can't even tell they're in here. The beet puree lends these cakes to their nice moist consistency (and added nutritional value). As noted, you can also use a squash or pumpkin puree in its place, or a combination of any of the three, without notice to the overall taste.

Cupcakes they may be, but indulge my friends, completely guilt-free, as these babies are so good for you!

Chocolate Cupcakes (with Beets)

Wet ingredients:
1 1/4 cups beet, squash, or pumpkin puree (or a combination of these)
1 cup dates, pitted
1/2 cup coconut oil, melted
4 eggs
1 tablespoon apple cider vinegar
1 teaspoon vanilla


Dry ingredients:
1/2 cup coconut flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon stevia powder
pinch salt

Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper or silicone liners.

Add all wet ingredients in the order listed in a Vitamix or other high powered blender. Blend until completely smooth.

In a bowl, combine all dry ingredients. Add blended wet ingredients and stir to combine.

Pour mixture prepared muffin tin. Bake for 30 minutes, until a toothpick inserted into a cupcake comes out clean. Let set for 15-30 minutes before eating.