1-1/2 teas baking powder
1/2 teas salt
2/3 cup white sugar
6 tab butter, softened
3/4 teas lemon zest
2 eggs, at room temperature
1 ripe banana, mashed
1 cup finely chopped cooked beets
1 cup chocolate chips
1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
2. Mix flour, baking powder, and salt together in a bowl.
3. Beat sugar, butter, and lemon zest together in a large bowl until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
4. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
"For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They are simply delicious! Makes 12 large muffins."