Beet It! Remake

by Jenny on June 26, 2012

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:

  1. Mix flax meal and water together and set aside to gel (this is the egg substitute in the recipe).
  2. Add dry ingredients (except for brown sugar and chocolate chops) in a large mixing bowl.
  3. Beat wet ingredients together (including brown sugar and beets) until well combined.
  4. Add wet ingredients to dry and mix well.
  5. Fold in chocolate chips.
  6. 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.

{ 11 comments… read them below or add one }

1 Sally H September 6, 2012 at 9:05 pm

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!

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2 Jenny September 8, 2012 at 11:35 am

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! :)

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3 Sally H November 5, 2012 at 9:34 am

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.

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4 Alicia Beale March 4, 2013 at 5:13 pm

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!

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5 Jenny March 5, 2013 at 7:28 am

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 :)

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6 Alicia Beale March 5, 2013 at 8:57 am

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! ;)

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7 Jenny March 7, 2013 at 12:02 pm

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!

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8 gretchen August 12, 2013 at 10:41 am

Just visited Nashville and got hooked on these at Fidos. Must. Have. More.

planning to make them. 2 questions:
1. Do I chop or grate the beets?
2. If id rather use egg than flax meal… how many eggs would I use?
Thanks so much!
Gretchen

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9 Jenny August 13, 2013 at 5:14 pm

I’ve been begging my husband for a trip there just so I can get an actual Fido’s muffin – haha!

Your answers:
1. I sliced the beets before mixing them with the rest of the wet ingredients
2. 2 eggs

Hope they satisfy the craving till you can get back to Nashville!

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10 gretchen August 13, 2013 at 5:57 pm

Thanks for the response. I ended up shredding them. It worked but looked like I had just murdered someone in my kitchen and me all “red-handed’ lol. I also used crystallized honey instead of brown sugar and coconut oil for the oil. Im so excited about this recipe. Feels like im chilling at Fidos every time I have one.

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11 Alicia Beale September 14, 2013 at 3:19 pm

I just made these again, yesterday, and they finally came out fluffy. Woohoo! Love, Love, LOVE these muffins! Thank you for sharing this recipe.

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