0 from 60 votes
Chocolate Beet Muffins
These tasty Chocolate Beet Muffins are moist, easy and have hidden veg! Pureed cooked beetroot is a secret healthy ingredient in the recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 229 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 3 ½ oz (250g) cooked beets (cooked, canned or vacuum-sealed in water with no oil, vinegar or seasonings)
- ½ cup (100ml) vegetable oil canola, sunflower etc...
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (200g) sugar
- ½ cup (120g) plain yogurt
- 1 ¼ cups (170g) all-purpose flour (plain flour)
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoon baking powder
Instructions
- Preheat the oven to 355F/180C. Grease a 12-cup muffin tray or line with paper cases.
- Add the beets, oil, eggs and vanilla to a blender or food processor and purée. Add the sugar and yogurt and whiz again briefly to combine. Pour the mixture into a large mixing bowl.
- Sift the flour, cocoa powder and baking powder into the bowl and lightly mix to combine. Pour the batter into the muffin cases ¾ full.
- Bake for 25 minutes or until risen and an inserted skewer or toothpick comes out clean.
- Cool for 5 minutes in the tray, then transfer to a wire rack to cool.
Cup of Yum
Notes
- Variations
- Make sure muffins are cooled for at least 5 minutes in the muffin tray before removing and transferring to a wire rack. This helps prevent them from crumbling.
- Allow the muffins to cool or, as with all muffins and cupcakes, they could stick a bit to the muffin papers. Though if you can't wait that long, I don't blame you!
- You can cook beets yourself or use vacuum-sealed or canned beets that are drained. Just make sure they are in water and not oil, vinegar or any seasonings.
- Do not overfill the muffin liners. Fill them up to ¾ full. If there is too much in the muffin liner, the muffin will burst out of the sides and not have a classic dome shape.
- Add some milk or white chocolate chips to make double chocolate chip beetroot muffins.
- Use slightly less cocoa powder if you’d like the muffin to be a little bit redder in colour. Note that natural beet colour often cooks out, so leaving out the cocoa completely won't make them pink muffins.
- Dust with powdered sugar on top.
- Add in some shredded carrots to the batter for an extra dose of veggies.
- Sprinkle some dried strawberries over top before baking.
- Make them in a mini muffin tin to make smaller muffins that are great snacks.
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
27mg
(1%)
Potassium
218mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
62IU
(1%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 27mg | 1% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.