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 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 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. 30 minutes or until fully cooked (they should be soft but not overly so). Strain and leave the beets to cool completely before making the muffins. Peel then puree.
2. Preheat the oven to 400 F/200 C/fan 180/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, bicarbonate of soda, cocoa powder and chocolate chips. Stir thoroughly using a whisk.
3. In another large bowl whisk together the eggs, milk, sugar 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 in the centre of the oven for 15 minutes then lower the heat to 375F/190C/gas mark 5 and continue baking for 8 more minutes (or until a skewer inserted into a muffin comes out clean).
7. Remove from the oven and set aside to cool completely in the pan.
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, 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.
More chocolate muffin recipes
- Healthy Chocolate Muffins (Low Sugar)
- Pumpkin Chocolate Muffins with Buttermilk
- Sweet Potato Chocolate Muffins
See 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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Recipe
Beet Chocolate Muffins with Chocolate Chips
Equipment
- 12-hole muffin pan
Ingredients
- ¾ cup (180 g) beet puree you will need 2 medium beets, approx. 8.8oz/250g
- 1½ cups (190 g) all-purpose/plain flour
- 1¼ cups (125 g) almond flour/ground almonds
- ½ cup (90 g) dark chocolate chips
- ½ cup (40 g) cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ⅓ cup+2tsp (90 ml) oil any
- 1 cup less 1½tbsp (220 ml) milk
- 2 large eggs
- ⅔ cup (140 g) packed light brown sugar
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Ti says
Huge hit with both kids! I used 110g regular flour (thanks for that swap in the comments!) instead of the almond flour to keep them school safe, and made them mini (20 mins in the oven instead of 27). They were absolutely delish
Monika says
I am so glad it worked as mini muffins too! Thank you for letting me know:)
Jerilea says
These are beautiful. I used a medium sized raw beet that I whizzed up in the food processor with the liquid ingredients and then folded in the dry ingredients. I ended up with 18 muffins. Thanks for this recipe that allows me to sneak in veggies.
Lulu says
Hi Monika, I agree that it would be super helpful if your measurements were given in common kitchen measurements like cups, tablespoons instead of grams. I bake with 2 kids and I’m going a bit crazy hah. Thank you!
Monika says
Hi Lulu, thanks for your feedback. I have started to provide cup measurements alongside grams but it will take some time before I do this for all my existing recipes. This particular recipe is high up on my list:)
Karen says
These are great with a homemade raspberry sauce as a topping.
Monika says
Sounds like an interesting serving idea. Thanks for the feedback:)
Monika says
Hi Nina, I appreciate the feedback, I use metric measurements because in my view they are more reliable than cups, etc so I am 100% confident that the recipe will work for everyone.
NV says
After switching to using a scale/grams it’s so much faster and easier than all the measuring cups. Highly recommend y’all try it!
Monika says
🙂
Lee says
Hi, Monika! I don’t have any almond flour; what could I use in place of it pls? Thanks 🙂
Monika says
Hi Lee, you can just use regular flour though I cannot give you exact amounts as I have only made this recipe using a combination of regular and almond flours. My best guess would be to use 110 g regular flour instead of almond though I cannot guarantee 100% success. Good luck!
Lee says
Thank you, Monika!
Stephen says
Did it work with 110g?
Stephanie says
This is a great recipe. I had to make it gluten free by swapping the flour and our family loved it. The muffins were very moist and tasty. You couldn't tell they were gluten free at all. Success!
Monika says
Thank you:) Glad it worked with gluten free flour too!
Ivie Carl says
Better than normal chocolate muffins!
Monika says
Thanks! You made my day:)
Haidee Thomson says
The muffins turned out great. I used roasted beet (cooled overnight) .
Monika says
Glad to hear it, thanks for your feedback:)
Fiona says
Fantastic recipe! These muffins are delicious, I used gf flour and also added a tiny bit of vanilla to really make sure the beetroot flavour wasn’t too obvious for my very picky four year old and he gobbled 2 up and asked for more, and the colour is so lovely, he said they are the colour of Mars! The rest of us loved them too:)
Thank you!!
Monika says
So glad you were able to adapt this recipe and make it gf. If they are the colour of Mars then Mars must be beautiful:)
Padme says
This is the first time I used beets in a dessert recipe and first time I tried translating an English recipe into cups, etc. lucky I had an English friend’s help. My baby granddaughters made a delicious mess of them! And I love them, too.
Also, they worked well with gf flour and stevia added to Swerve... no sugar!
Many thanks for the recipe.
Monika says
Really glad the translation worked and you enjoyed the recipe! And no sugar! I should try that. Thank you for your feedback:)
Lyndsey says
This is such a great and versatile recipe. We make these often now since we continue to receive beets in our CSA. Here are some changes I make frequently, if it helps others:
- I often half this recipe to make 6 large muffins, w/ no issue.
- I substitute the flour for the King Arthur cup-for-cup GF blend (a generic replacement gf flour with xanthan gum). If I substitute with gf flour, I prefer the muffins at < 25 minutes, which leaves them with the moist density of an applesauce cake, but my roommate prefers them at 27 or 28 minutes, which gives them a firmer crumb and a little bit of a crust, so I think there's something to be said for personal preference with regards to texture in terms of how long you leave these in.
- I usually blend the beets with the milk since my food processor isn't very good and seems to have trouble pureeing evenly without added liquid. This doesn't seem to affect the outcome for the worse at all.
- I have made this recipe with Oatly brand oat milk instead of the whole milk and did not notice a difference.
Monika says
Thank you for sharing your tips Lyndsey! I am sure people will find these helpful. I am also glad to know this recipe is so adaptable and can be successfully made in so many different ways:)
sharon says
just made these and they were so good. fudgy chocolatey goodness and finally a good use for beets
Monika says
So glad you liked it and thank you for your feedback:)
Michela says
Hi Monika,
Thank you for the recipe.
The have just come out of the oven and smell divine.
Monika says
You are welcome, thanks for the feedback:)
DeeDee says
I love beets, and they are so good for you❤️
Monika says
They are!
Eb Gargano | Easy Peasy Foodie says
YUM! These look amazing and got the thumbs up from my daughter who just popped in to say goodnight - even though I told her they had beetroot in them 😀 Eb x
Monika says
Thanks! She probably didn't believe you about the beetroot:)
Corina Blum says
These sound delicious! It's a long time since I've baked anything with beetroot in and I would definitely like to try it again. I also love ground almonds and think it's a great idea to use them too. I'm always happy to reduce the sugar a little in any way I can!
Monika says
Thanks Corina! Beetroot is just so good in so many things, isn't it?
Sylvie | The Foodie Journey says
What a delicious recipe! I absolutely adore Beetroot, and I had 'baking with beetroot' on my to-do list for so long... I know exactly what recipe I will try first now!! Thanks for the great idea
Monika says
Thank you Sylvie, definitely try baking with beetroot, it's so rewarding!