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, low in sugar and super easy to make.

Beetroot is an incredibly versatile vegetable, equally delicious in savoury as well as sweet recipes, and today I am sharing a super healthy and delicious beet chocolate muffins recipe.

Can you taste the beetroot in beet chocolate muffins

Yes, but it’s very VERY subtle.  The predominant flavour is chocolate with just a hint of something else, which is not necessarily instantly recognisable.

Why does chocolate pair well with beetroot

Chocolate bakes can often be a little dry.  These chocolate muffins are gorgeously moist thanks to the addition of the beetroot.

Beetroot adds depth of flavour, without overpowering the chocolate.

Finally, beetroot makes these chocolate muffins quite nutritious so perfect to enjoy as part of a healthy breakfast.

If you are a fan of this flavour combination you might also enjoy my beet brownies recipe.

How to make beetroot chocolate muffins: step-by-step

1.Boil the beets, covered, for approx. 40 minutes (depending on their size).  They should be tender but still quite firm. Strain and leave the beets to cool completely before making the muffins. Peel and puree. 

2. Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with cases. In a large bowl combine the flour, ground almonds, baking powder, cocoa powder, sugar, chocolate chips and salt. Stir thoroughly using a whisk.

3. In another large bowl whisk together the eggs, milk and oil until smooth. 

4. Stir in the beetroot puree. 

5. Pour in the dry ingredients all at once and stir just to combine.

6. Spoon the batter into your muffin pan and bake for 27 minutes.

7. Remove from the oven and set aside for 10 minutes then transfer the muffins onto a rack.

Top tips

• Beetroot: For this beet chocolate muffins 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, refrigerate (unpeeled) until you are ready to make the recipe. (Peel the beets just before pureeing).
• Cacao: I used cacao powder but you can use cocoa instead if you prefer.
• Batter: Stir just to combine. Do not overmix.
• Storing: Store in an airtight container for up to 2 days.  If possible, pop in the microwave for a few seconds before serving.
• Freeze for up to 3 months.  Allow to cool completely before freezing.

More chocolate muffins recipes

• Healthy Chocolate Quinoa Muffins
• Peanut Butter Banana Muffins with Chocolate Chips
• Pumpkin Chocolate Streusel Muffins

Check out also this collection of 18 easy, healthy vegetable breakfast recipes.  You may also like my round up of 27 everyday healthy cacao recipes!

Keep in touch

If you make these beetroot chocolate muffins I’d love to know how they turned out for you. Let me know in the comments below, thanks:)

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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.

5 from 4 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American, vegetarian

Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes

Servings: 12 muffins

Calories: 317kcal

Author: Monika Dabrowski

Equipment

• 12-hole muffin pan

Ingredients

• 250 g beetroot cooked, pureed, 2 small/medium beets
• 170 g flour
• 150 g ground almonds/almond flour
• 45 g cocoa or cacao powder
• 2.2 tsp baking powder
• 90 ml vegetable oil
• 270 ml semi-skimmed/low fat milk
• 2 medium eggs
• 130 g sugar
• 100 g dark chocolate chips
• 1/5 fine sea salt

Metric - US Customary

Instructions

• Boil the beets in water, covered, for approx. 40 minutes (depending on their size) until tender but still quite firm.  Strain and leave the beets to cool.  Peel and puree. 
• Preheat the oven to 400 F/ 200 C/ gas mark 6.  Lightly grease or line with paper cases a
  12-hole muffin pan and set aside.
• In a bowl combine the flour, ground almonds, baking powder, cocoa, sugar salt and chocolate chips and stir well with a whisk.  Set aside.
• In another large bowl whisk together the eggs with oil and milk until smooth.  Pour in the
  beet puree and stir thoroughly.  Add in the flour mixture all at once and stir just to combine.
• Spoon equal amounts of the muffin batter into your muffin pan and bake in the centre of the oven for 27 minutes.  Remove from the oven and sate aside for 10 minutes then transfer the muffins onto a rack to cool completely.

Notes

• Beetroot: For this beet chocolate muffins 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, refrigerate (unpeeled) until you are ready to make the recipe. (Peel the beets just before pureeing).
• Cacao: I used cacao powder but you can use cocoa instead if you prefer.
• Batter: Stir just to combine. Do not overmix.
• Storing: Store in an airtight container for up to 2 days.  If possible, pop in the microwave for a few seconds before serving.
• Freeze for up to 3 months.  Allow to cool completely before freezing.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 34g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 29mg | Sodium: 47mg | Potassium: 306mg | Fiber: 4g | Sugar: 16g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

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