Last week in Nashville, Brian and I found a gem of a coffeehouse/restaurant in Fido. We made trips there for breakfast on back-to-back days and I tried a plethora of their homemade muffins – five in total – but my hands down favorite was the Beet It! muffin.
The ingredients for each muffin were printed on the labels so I was determined to make a copycat version of the Beet It! muffin once I was back in my kitchen and this weekend that is exactly what I did.
They may be in smaller serving sizes and may not taste exactly like the muffin from Fido but its close enough for me until I can make it back to Nashville for the real thing.
And the best part is that the muffins seriously are just as healthy as they are delicious!
Beet It! Remake Muffins
Servings: 24 muffins
Oven: Pre-heat to 350°F
Ingredients:
- 1.5 cup whole wheat flour
- .5 cup wheat bran
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup brown sugar
- 2 tbsp. flax meal mixed with 6 tbsp. water
- 1/4 cup canola oil
- 2 tsp. vanilla
- 1 cup applesauce
- 2 1/2 cups beets
- 3/4 cup dark chocolate chips
Directions:
- Mix flax meal and water together and set aside to gel (this is the egg substitute in the recipe).
- Add dry ingredients (except for brown sugar and chocolate chops) in a large mixing bowl.
- Beat wet ingredients together (including brown sugar and beets) until well combined.
- Add wet ingredients to dry and mix well.
- Fold in chocolate chips.
- Divide batter into sprayed muffin cups and bake for 25 minutes.
Allow muffins to cool completely before removing from the pan. Muffins will keep for up to 6 days in the refrigerator or wrap individually and freeze for easy take and thaw options in the future.
{ 7 comments… read them below or add one }
I just made a similar version myself, as we LOVE these Fido muffins, but at $3 per, it takes a toll on a family of 5′s budget. Mine didn’t turn out great, but they’re good. I am going to try what you did. Thanks for posting!
Ahhh I’m jealous that you live in the area and even have access to the real things!!! Mine weren’t right on for Fido’s either but still tasty and a good stand in!
Jenny –
Your version turned out great, by the way! I’ve shared your site with a bunch of people that asked about the muffins I send to school with my kids.
We know the girl that makes all of Fido’s creations. She’s Lisa Bachmann, also a wonderful watercolor artist. If you get over there again, try the Strawberry Balsamic Cake. Nothing healthy about that one, but it’s to die for.
I’ve looked all over for a similar recipe!–I can’t afford 3.50 every time I want a muffin! lol Thank you for sharing! Going to try them tonight and I’ll let you know if mine turn out. So excited!!! Yay!
They are no Beet It muffin themselves but not a bad holdover for the other 6 days a week after a 1 day treat from Fido
The verdict: Delish! I made mine without the canola oil–just added a little extra apple sauce. Also, I cut up fresh beets and forgot to measure the amount until after I had blended the wet ingredients–Oops! They were a little Extra beety lol! But, they’re pretty dang tasty though! And, I don’t feel bad after eating, like, 20 of them. (jk I’ve only eaten about 4 hehe).
And, I just had one for breakfast. Yum!
Thank you for the recipe; I’ll definitely be sharing it, along with your blog, with friends. If you make any changes to it, please let us know!
Awesome!! I’m so glad that the recipe worked out for you. I’m going to have to try it with the changes you made. Nothing wrong with extra beet taste!
And thanks for passing my blog along! I hope your friends find it as something they like too!