Beet Chocolate Muffins (2024)

May 28, 2019 By Monika Last Updated October 16, 2023 37 Comments

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Beet chocolate muffins make a delicious breakfast or healthy snack. They are moist, full of fibre and veggie goodness, low in sugar and super easy to make.

Beetroot is an incredibly versatile vegetable, equally delicious in savoury as well as sweet recipes, and today I am sharing a super healthy and delicious beet chocolate muffins recipe.

Can you taste the beetroot in beet chocolate muffins

Yes, but it’s very VERY subtle. The predominant flavour is chocolate with just a hint of something else, which is not necessarily instantly recognisable.

Why does chocolate pair well with beetroot

Chocolate bakes can often be a little dry. These chocolate muffins are gorgeously moist thanks to the addition of the beetroot.

Beetroot adds depth of flavour, without overpowering the chocolate.

Finally, beetroot makes these chocolate muffins quite nutritious so perfect to enjoy as part of a healthy breakfast.

If you are a fan of this flavour combination you might also enjoy my beet brownies recipe.

How to make beetroot chocolate muffins: step-by-step

1.Boil the beets, covered, for approx. 40 minutes (depending on their size). They should be tender but still quite firm. Strain and leave the beets to cool completely before making the muffins. Peel and puree.

2. Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with cases. In a large bowl combine the flour, ground almonds, baking powder, cocoa powder, sugar, chocolate chips and salt. Stir thoroughly using a whisk.

3. In another large bowl whisk together the eggs, milk and oil until smooth.

4. Stir in the beetroot puree.

5. Pour in the dry ingredients all at once and stir just to combine.

6. Spoon the batter into your muffin pan and bake for 27 minutes.

7. Remove from the oven and set aside for 10 minutes then transfer the muffins onto a rack.

Top tips

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.

More chocolate muffin recipes

Healthy Chocolate Muffins (Low Sugar)
Pumpkin Chocolate Muffins with Buttermilk
Sweet Potato Chocolate Muffins

Check out also this collection of 18 easy, healthy vegetable breakfast recipes. You may also like my round up of27 everyday healthy cacao recipes!

Keep in touch!

If you make these beetroot chocolate muffins I'd love to know how they turned out for you. Let me know in the comments below, thanks:)

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Recipe

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.

5 from 18 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 37 minutes minutes

Servings: 12 muffins

Calories: 317kcal

Author: Monika Dabrowski

Equipment

▢
12-hole muffin pan

Ingredients

▢ 8.82 ounces (250 g) beetroot cooked, pureed, 2 small/medium beets
▢ 1⅓ cups+1tsp (170 g) flour 6oz
▢ 1½ cups (150 g) almond flour/ground almonds 5.29oz
▢ ½ cup+1tsp (45 g) cocoa or cacao powder
▢ 2¼ teaspoons baking powder
▢ ⅓ cups+2tsp (90 ml) vegetable oil
▢ 1¼ cups (270 ml) milk
▢ 2 medium eggs
▢ ⅔ cup (130 g) sugar 4.59oz
▢ ½ cup+1tbsp (100 g) dark chocolate chips 3.53oz
▢ ⅕ teaspoon fine sea salt

Instructions

Boil the beets in water, covered, for approx. 40 minutes (depending on their size) until tender but still quite firm. Drain 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.

Notes

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.

Nutrition

More Breakfast Recipes

Fluffy Cottage Cheese Egg Muffins
Scrambled Eggs with Tomatoes Polish-Style
Healthy Fluffy Pumpkin Pancakes
Buckwheat Crepes (with Vegan Option)

Reader Interactions

Comments

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Ti
September 17, 2023 at 1:55 am
Huge hit with both kids! I used 110g regular flour (thanks for that swap in the comments!) instead of the almond flour to keep them school safe, and made them mini (20 mins in the oven instead of 27). They were absolutely delish
Reply
- Monika
  September 17, 2023 at 7:48 pm
  I am so glad it worked as mini muffins too! Thank you for letting me know:)
  Reply
Jerilea
July 17, 2022 at 2:35 pm

These are beautiful. I used a medium sized raw beet that I whizzed up in the food processor with the liquid ingredients and then folded in the dry ingredients. I ended up with 18 muffins. Thanks for this recipe that allows me to sneak in veggies.
Reply
Karen
May 08, 2022 at 9:58 pm

These are great with a homemade raspberry sauce as a topping.
Reply
- Monika
  May 09, 2022 at 6:23 pm
  Sounds like an interesting serving idea. Thanks for the feedback:)
  Reply
Nina
October 26, 2021 at 8:25 am
Hi Monika, it would be super helpful if your measurements were given in common kitchen measurements like cups, tablespoons instead of grams, to save time measureing with a scale. BAking with a 3 year old means everything needs to be speedy! Thanks, Nina
Reply
- Monika
  October 26, 2021 at 9:43 am
  Hi Nina, I appreciate the feedback, I use metric measurements because in my view they are more reliable than cups, etc so I am 100% confident that the recipe will work for everyone.
  Reply
- Lulu
  May 16, 2022 at 6:40 pm
  Hi Monika, I agree that it would be super helpful if your measurements were given in common kitchen measurements like cups, tablespoons instead of grams. I bake with 2 kids and I’m going a bit crazy hah. Thank you!
  Reply
  - Monika
    May 18, 2022 at 8:06 pm
    Hi Lulu, thanks for your feedback. I have started to provide cup measurements alongside grams but it will take some time before I do this for all my existing recipes. This particular recipe is high up on my list:)
    Reply
Lee
October 23, 2020 at 3:41 pm
Hi, Monika! I don’t have any almond flour; what could I use in place of it pls? Thanks 🙂
Reply
- Monika
  October 23, 2020 at 4:51 pm
  Hi Lee, you can just use regular flour though I cannot give you exact amounts as I have only made this recipe using a combination of regular and almond flours. My best guess would be to use 110 g regular flour instead of almond though I cannot guarantee 100% success. Good luck!
  Reply
  - Lee
    See Also
    The One Thing Subway Is Still Hiding From All Of Us!
    October 24, 2020 at 4:08 am
    Thank you, Monika!
    Reply
    - Stephen
      March 09, 2021 at 7:18 am
      Did it work with 110g?
      Reply
- Stephanie
  November 21, 2021 at 10:48 am
  
  This is a great recipe. I had to make it gluten free by swapping the flour and our family loved it. The muffins were very moist and tasty. You couldn't tell they were gluten free at all. Success!
  Reply
  - Monika
    November 22, 2021 at 3:14 pm
    Thank you:) Glad it worked with gluten free flour too!
    Reply
Ivie Carl
October 12, 2020 at 4:31 pm

Better than normal chocolate muffins!
Reply
- Monika
  October 13, 2020 at 7:26 am
  Thanks! You made my day:)
  Reply
Haidee Thomson
October 03, 2020 at 9:29 am

The muffins turned out great. I used roasted beet (cooled overnight) .
Reply
- Monika
  October 03, 2020 at 3:12 pm
  Glad to hear it, thanks for your feedback:)
  Reply
Fiona
September 17, 2020 at 10:52 am

Fantastic recipe! These muffins are delicious, I used gf flour and also added a tiny bit of vanilla to really make sure the beetroot flavour wasn’t too obvious for my very picky four year old and he gobbled 2 up and asked for more, and the colour is so lovely, he said they are the colour of Mars! The rest of us loved them too:)
Thank you!!
Reply
- Monika
  September 17, 2020 at 12:34 pm
  So glad you were able to adapt this recipe and make it gf. If they are the colour of Mars then Mars must be beautiful:)
  Reply
Padme
August 08, 2020 at 5:10 pm

This is the first time I used beets in a dessert recipe and first time I tried translating an English recipe into cups, etc. lucky I had an English friend’s help. My baby granddaughters made a delicious mess of them! And I love them, too.
Also, they worked well with gf flour and stevia added to Swerve... no sugar!
Many thanks for the recipe.
Reply
- Monika
  August 08, 2020 at 8:35 pm
  Really glad the translation worked and you enjoyed the recipe! And no sugar! I should try that. Thank you for your feedback:)
  Reply
Lyndsey
June 27, 2020 at 5:45 pm

This is such a great and versatile recipe. We make these often now since we continue to receive beets in our CSA. Here are some changes I make frequently, if it helps others:
- I often half this recipe to make 6 large muffins, w/ no issue.
- I substitute the flour for the King Arthur cup-for-cup GF blend (a generic replacement gf flour with xanthan gum). If I substitute with gf flour, I prefer the muffins at < 25 minutes, which leaves them with the moist density of an applesauce cake, but my roommate prefers them at 27 or 28 minutes, which gives them a firmer crumb and a little bit of a crust, so I think there's something to be said for personal preference with regards to texture in terms of how long you leave these in.
- I usually blend the beets with the milk since my food processor isn't very good and seems to have trouble pureeing evenly without added liquid. This doesn't seem to affect the outcome for the worse at all.
- I have made this recipe with Oatly brand oat milk instead of the whole milk and did not notice a difference.
Reply
- Monika
  June 28, 2020 at 8:10 am
  Thank you for sharing your tips Lyndsey! I am sure people will find these helpful. I am also glad to know this recipe is so adaptable and can be successfully made in so many different ways:)
  Reply
sharon
June 13, 2020 at 10:38 am

just made these and they were so good. fudgy chocolatey goodness and finally a good use for beets
Reply
- Monika
  June 14, 2020 at 3:25 pm
  So glad you liked it and thank you for your feedback:)
  Reply
Michela
May 28, 2020 at 10:08 am
Hi Monika,
Thank you for the recipe.
The have just come out of the oven and smell divine.
Reply
- Monika
  May 28, 2020 at 11:16 am
  You are welcome, thanks for the feedback:)
  Reply
DeeDee
June 07, 2019 at 9:01 pm
I love beets, and they are so good for you❤️
Reply
- Monika
  June 09, 2019 at 7:25 am
  They are!
  Reply
Eb Gargano | Easy Peasy Foodie
June 03, 2019 at 7:07 pm

YUM! These look amazing and got the thumbs up from my daughter who just popped in to say goodnight - even though I told her they had beetroot in them 😀 Thanks for linking them up to #CookBlogShare. Eb x
Reply
- Monika
  June 03, 2019 at 9:25 pm
  Thanks! She probably didn't believe you about the beetroot:)
  Reply
Corina Blum
May 29, 2019 at 1:27 pm

These sound delicious! It's a long time since I've baked anything with beetroot in and I would definitely like to try it again. I also love ground almonds and think it's a great idea to use them too. I'm always happy to reduce the sugar a little in any way I can!
Reply
- Monika
  May 29, 2019 at 1:54 pm
  Thanks Corina! Beetroot is just so good in so many things, isn't it?
  Reply
Sylvie | The Foodie Journey
May 29, 2019 at 4:10 am

What a delicious recipe! I absolutely adore Beetroot, and I had 'baking with beetroot' on my to-do list for so long... I know exactly what recipe I will try first now!! Thanks for the great idea
Reply
- Monika
  May 29, 2019 at 1:55 pm
  Thank you Sylvie, definitely try baking with beetroot, it's so rewarding!
  Reply