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 prep the beetroot for chocolate beet muffins
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.
Boil the beets, covered, for approx. 40 minutes (depending on their size). They should be tender but still quite firm.
Strain and leave to beets to cool completely before making the muffins. To save time I recommend boiling the beets ahead and once cooled, refrigerating (unpeeled) until you are ready to make the recipe. (Peel the beets just before pureeing).
How to make beetroot chocolate muffins with chocolate chips
In a large bowl combine all the dry ingredients, i.e. flour, ground almonds, baking powder, cocoa powder, chocolate chips and a pinch of salt.
In another large bowl whisk together the eggs, sugar and oil until smooth. Add the beetroot puree, milk and whisk to combine. Then pour in the dry ingredients all at once, stir just to combine and spoon the mixture into your muffin pan.
Bake in a preheated oven at 400 F/ 200 C/ gas mark 6 for 23 minutes.
Using ground almonds in bakes
Ground almonds (almond flour) produce super fluffy and light bakes and I tend to use this ingredient in most of my muffins recipes. It works especially well together with flour, both wheat as well as gluten free (such as buckwheat, for example). I’ve used this combination in my (recent) cauliflower muffins, lemon marzipan muffins, as well as gluten free blueberry muffins and several other muffin recipes.
Ground almonds also add a subtle nutty flavour and a bit of natural sweetness to the bakes, so you don’t have to add so much sugar.
Storing and freezing
Store in an airtight container in the fridge for up to 2 days. If possible, pop in the microwave for a few seconds before serving.
These chocolate beetroot muffins freeze well. Allow to cool completely before freezing.
More chocolate muffins recipes
- Chocolate Quinoa Muffins
- Healthy Peanut Butter Banana Muffins with Chocolate Chips
- Healthy Pumpkin Muffin Recipe with Chocolate Streusel
Beet Chocolate Muffins with Chocolate Chips
- 260 g beetroot cooked, pureed, 2 small/medium beets
- 170 g flour 1 cup
- 160 g ground almonds/almond flour approx. 1.4 cups
- 45 g cacao/cocoa powder approx. 6 tbsp
- 2 tsp baking powder
- 100 ml vegetable oil approx. 0.4 cup
- 270 ml semi-skimmed milk low fat, 1 cup
- 2 medium eggs
- 120 g sugar approx. 0.5-0.6 cup
- 100 g dark chocolate chips
- pinch of salt
- 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,
pinch of salt and chocolate chips and stir with a whisk. Set aside.
- In another large bowl (briefly) whisk together the eggs with
oil and sugar until smooth. Pour in the
beet puree and milk 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 23 minutes. Remove from the oven and place on top of a
cooling rack for 10-15 minutes.
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