Chocolate Beetroot Muffins

Dive into the luscious world of Chocolate Beetroot Muffins—a decadent treat that masterfully combines earthy sweetness with rich cocoa indulgence. These moist and fluffy muffins feature a hidden nutrient boost from pureed beetroot, creating a naturally vibrant and tender crumb while adding a subtle sweetness. Perfectly balanced with cocoa powder and optional dark chocolate chips, they offer a guilt-free indulgence with a gourmet twist. Ready in just 45 minutes, these muffins are a breeze to whip up, making them an ideal choice for breakfast, a snack, or dessert. Serve them warm for a melt-in-your-mouth experience or enjoy them at room temperature. Whether you’re sneaking veggies into your baking or simply craving a unique chocolate treat, these Chocolate Beetroot Muffins are guaranteed to impress!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 250 grams Beetroot, cooked and pureed
• 200 grams All-purpose flour
• 50 grams Cocoa powder
• 150 grams Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 2 large Eggs
• 120 milliliters Vegetable oil
• 1 teaspoon Vanilla extract
• 60 milliliters Milk
• 100 grams Dark chocolate chips (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.

Step 2

In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until fully combined.

Step 3

In a separate bowl, mix the pureed beetroot, eggs, vegetable oil, vanilla extract, and milk until smooth and fully incorporated.

Step 4

Gradually pour the wet ingredients into the bowl of dry ingredients, gently folding the mixture until just combined. Be careful not to overmix to ensure tender muffins.

Step 5

If using, fold in the dark chocolate chips for an extra rich chocolatey flavor.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 22–25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1042.7g)

Amount per serving	% Daily Value*
Calories	3096.4

Total Fat 156.2g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 68.4g
Cholesterol 377.6mg	0%
Sodium 2490.2mg	0%
Total Carbohydrate 418.4g	0%
Dietary Fiber 37.6g	0%
Total Sugars 212.7g
Protein 56.0g	0%

Vitamin D 109.2IU	0%
Calcium 331.8mg	0%
Iron 26.7mg	0%
Potassium 2513.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 6.8%

Carbs: 50.7%