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.
Course Breakfast, Snack
Cuisine American, International
Keyword beetroot, muffins
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
Author Monika Dabrowski


  • 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.


To save time you can boil the beetroot ahead.  See the post for details.