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    Home » Recipes » Breakfast/Brunch

    Beet Chocolate Muffins

    May 28, 2019 By Monika Last Updated April 11, 2025 38 Comments

    Jump to Recipe

    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.

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

    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.

    Top down view of chocolate muffins on top of small white plate, paper and inside ceramic muffin pan in background.

    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.

    Top down view of dry mixture for beet and chocolate muffins in white bowl.

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

    Milk, 2 eggs and oil in large white bowl with green whisk in background.

    4. Stir in the beetroot puree.

    Egg mixture and beetroot puree in large white bowl with green whisk.

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

    Beetroot muffin batter with some flour visible in large white bowl with spoon.

    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).

    Top down view of 6 unbaked beet chocolate muffins in pan.

    7. Remove from the oven and set aside to cool completely in the pan.

    6 baked chocolate beet muffins in 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.
    Side view of halved chocolate muffin on top of small white plate, with more muffins behind and inside ceramic muffin pan, with knife, in background.

    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

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

    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 18 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 12 muffins
    Calories: 231kcal
    Author: Monika Dabrowski

    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

    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

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    1578 shares

    Comments

      5 from 18 votes (6 ratings without comment)

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    1. Ti says

      September 17, 2023 at 1:55 am

      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

      Reply
      • Monika says

        September 17, 2023 at 7:48 pm

        I am so glad it worked as mini muffins too! Thank you for letting me know:)

        Reply
    2. Jerilea says

      July 17, 2022 at 2:35 pm

      5 stars
      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.

      Reply
    3. Lulu says

      May 16, 2022 at 6:40 pm

      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!

      Reply
      • Monika says

        May 18, 2022 at 8:06 pm

        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:)

        Reply
    4. Karen says

      May 08, 2022 at 9:58 pm

      5 stars
      These are great with a homemade raspberry sauce as a topping.

      Reply
      • Monika says

        May 09, 2022 at 6:23 pm

        Sounds like an interesting serving idea. Thanks for the feedback:)

        Reply
    5. Monika says

      October 26, 2021 at 9:43 am

      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.

      Reply
      • NV says

        February 12, 2025 at 2:30 pm

        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!

        Reply
        • Monika says

          February 18, 2025 at 10:19 am

          🙂

          Reply
    6. Lee says

      October 23, 2020 at 3:41 pm

      Hi, Monika! I don’t have any almond flour; what could I use in place of it pls? Thanks 🙂

      Reply
      • Monika says

        October 23, 2020 at 4:51 pm

        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!

        Reply
        • Lee says

          October 24, 2020 at 4:08 am

          Thank you, Monika!

          Reply
          • Stephen says

            March 09, 2021 at 7:18 am

            Did it work with 110g?

            Reply
      • Stephanie says

        November 21, 2021 at 10:48 am

        5 stars
        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!

        Reply
        • Monika says

          November 22, 2021 at 3:14 pm

          Thank you:) Glad it worked with gluten free flour too!

          Reply
    7. Ivie Carl says

      October 12, 2020 at 4:31 pm

      5 stars
      Better than normal chocolate muffins!

      Reply
      • Monika says

        October 13, 2020 at 7:26 am

        Thanks! You made my day:)

        Reply
    8. Haidee Thomson says

      October 03, 2020 at 9:29 am

      5 stars
      The muffins turned out great. I used roasted beet (cooled overnight) .

      Reply
      • Monika says

        October 03, 2020 at 3:12 pm

        Glad to hear it, thanks for your feedback:)

        Reply
    9. Fiona says

      September 17, 2020 at 10:52 am

      5 stars
      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!!

      Reply
      • Monika says

        September 17, 2020 at 12:34 pm

        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:)

        Reply
    10. Padme says

      August 08, 2020 at 5:10 pm

      5 stars
      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.

      Reply
      • Monika says

        August 08, 2020 at 8:35 pm

        Really glad the translation worked and you enjoyed the recipe! And no sugar! I should try that. Thank you for your feedback:)

        Reply
    11. Lyndsey says

      June 27, 2020 at 5:45 pm

      5 stars
      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.

      Reply
      • Monika says

        June 28, 2020 at 8:10 am

        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:)

        Reply
    12. sharon says

      June 13, 2020 at 10:38 am

      5 stars
      just made these and they were so good. fudgy chocolatey goodness and finally a good use for beets

      Reply
      • Monika says

        June 14, 2020 at 3:25 pm

        So glad you liked it and thank you for your feedback:)

        Reply
    13. Michela says

      May 28, 2020 at 10:08 am

      Hi Monika,
      Thank you for the recipe.
      The have just come out of the oven and smell divine.

      Reply
      • Monika says

        May 28, 2020 at 11:16 am

        You are welcome, thanks for the feedback:)

        Reply
    14. DeeDee says

      June 07, 2019 at 9:01 pm

      I love beets, and they are so good for you❤️

      Reply
      • Monika says

        June 09, 2019 at 7:25 am

        They are!

        Reply
    15. Eb Gargano | Easy Peasy Foodie says

      June 03, 2019 at 7:07 pm

      5 stars
      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

      Reply
      • Monika says

        June 03, 2019 at 9:25 pm

        Thanks! She probably didn't believe you about the beetroot:)

        Reply
    16. Corina Blum says

      May 29, 2019 at 1:27 pm

      5 stars
      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!

      Reply
      • Monika says

        May 29, 2019 at 1:54 pm

        Thanks Corina! Beetroot is just so good in so many things, isn't it?

        Reply
    17. Sylvie | The Foodie Journey says

      May 29, 2019 at 4:10 am

      5 stars
      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

      Reply
      • Monika says

        May 29, 2019 at 1:55 pm

        Thank you Sylvie, definitely try baking with beetroot, it's so rewarding!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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