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Side view of beetroot chocolate muffins on top of small white plate and inside ceramic muffin pan, with knife in background.
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Beet Chocolate Muffins with Chocolate Chips

Beet chocolate muffins make a delicious breakfast or healthy snack.  They are moist, full of fibre and veggie goodness, relatively low in sugar and super easy to make.
Course Breakfast, Snack
Cuisine American, vegetarian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 231kcal
Author Monika Dabrowski

Equipment

  • 12-hole muffin pan

Ingredients

  • ¾ cup beet puree you will need 2 medium beets, approx. 8.8oz/250g
  • 1½ cups all-purpose/plain flour
  • 1¼ cups almond flour/ground almonds
  • ½ cup dark chocolate chips
  • ½ cup cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ⅓ cup+2tsp oil any
  • 1 cup less 1½tbsp milk
  • 2 large eggs
  • ⅔ cup packed light brown sugar
US Customary - Metric

Instructions

  • Boil the beets in water, covered, for approx. 30 minutes (depending on their size) until fully cooked (soft but not overly so). Drain and leave the beets to cool. Peel and puree. 
  • Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Lightly grease or line with paper cases a12-hole muffin pan and set aside.
  • In a bowl combine the flour, ground almonds, baking powder, bicarbonate of soda, cocoa and chocolate chips and stir well with a whisk. Set aside.
  • In another large bowl whisk together the eggs, oil, sugar and milk until smooth. Add the beet puree and stir thoroughly. Pour in the flour mixture all at once and stir just to combine (use a whisk or large spoon to do this).
  • Spoon equal amounts of the muffin batter into your muffin pan and bake in the centre of the oven for 15 minutes then lower the heat to 375F/190C/gas mark 5 and continue baking for another 8 minutes (or until a skewer inserted into a muffin comes out clean). Remove from the oven and set aside to cool completely in the pan.

Notes

  • Beetroot: For this beet chocolate muffin recipe I boiled the beets whole (unpeeled). I recommend using 2 small rather than 1 large beet, as this will reduce cooking time. To save time you can also boil the beets ahead and once cooled, peel, puree, cover and refrigerate overnight. 
  • Batter: Stir just to combine. Do not overmix.
  • Storing: Store in an airtight container for up to 2 days. As an option, microwave for a few seconds before serving.
  • Freeze for up to 3 months. Allow to cool completely before freezing.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 76mg | Potassium: 249mg | Fiber: 4g | Sugar: 17g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 2mg