Beetroot & Chocolate Muffins

muffins with beetroot and chocolateBeetroot is well worth planting as it is easy to grow, stores well and is such a versatile vegetable. Do you know you can eat the leaves too?

Although it is commonly used in savoury dishes, beetroot is great for baking. Like carrots, it gives a moist texture to breads, cakes and muffins. You don’t taste the beetroot at all, just the chocolate – even the biggest beetroot hater is going to love them.

I used dark chocolate chips, but white would look very pretty with the reddish colour of the muffin. Next time I make them I plan to replace the choc chips with cranberries – I think the tanginess will complement the sweetness of the beetroot.

Thanks to the moistness these muffins keep for about a week.

Beetroot & Chocolate Muffins

Beetroot makes these muffins super moist, sweet and gives a beautiful colour. I used dark chocolate chips, but I think white would look even better.
Course Baked goods - Cakes, biscuits and bread
Keyword baked goods, Beetroot, chocolate, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 Muffins


  • 2 cups Beetroot, cooked and coarsely grated
  • 3 Eggs
  • 1 Cup Brown sugar
  • 1/2 Cup Sunflower oil
  • 2 tsp Vanilla essence
  • 1/2 cup Natural yoghurt
  • 1 1/2 cups Plain flour
  • 1/2 cup Cocoa powder
  • 1/2 cup Chocolate chips
  • 2 tsp Baking powder
  • 1 pinch Salt


  • Beat the eggs until fluffy in a clean bowl
  • Add the sugar, oil, yoghurt, vanilla essence and beat until well blended
  • Add the flour, baking powder and cocoa, fold in gently.
  • Fold in the beetroot and chocolate chips. Do not over-mix
  • Either grease a muffin tray, or use muffin papers
  • Fill each muffin cup to two thirds
  • Bake in a preheated over, 180 C, for 20 minutes
  • Test if cooked by inserting a toothpick into a muffin. If it comes out clean then they are cooked. If not cook for another 5 minutes
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