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.
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.