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Chocolate Beetroot Muffins

Deliciously moist and chocolatey muffins made with fresh beetroots, perfect for a healthy indulgence without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Paleo
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g grated beetroots Fresh is best! Roast or steam beforehand if you prefer a sweeter taste.
  • 2 large eggs Make sure they are at room temperature for better mixing.
  • 1/4 cup honey or maple syrup Natural options for sweetness.
  • 3 tablespoons melted coconut oil Can substitute with melted butter or olive oil.
  • 1/4 teaspoon sea salt Enhances flavor.
  • 1 teaspoon vanilla extract Compliments chocolate beautifully.
  • 2 cups almond flour Grain-free option.
  • 1/2 cup dark cocoa powder Use the best quality for the richest flavor.
  • 2 teaspoons baking powder Ensure it's fresh for proper rising.
Optional Frosting
  • 1/4 cup plain Greek yogurt For creaminess and tang.
  • 4 tablespoons melted coconut butter Can also substitute with cream cheese.
  • 1 tablespoon honey or maple syrup Sweeten to taste.
  • 2 tablespoons unsweetened dark cocoa powder For extra chocolate flavor.

Method
 

Preparation
  1. Preheat the oven to 160 degrees C (350 degrees F). Line a muffin tin with 10 muffin liners and lightly wipe each one with oiled kitchen paper to prevent sticking.
  2. In a medium bowl, combine the grated beetroot, eggs, honey, vanilla, coconut oil, and sea salt. Mix well until smooth and combined.
  3. Gently fold in the almond flour, cocoa powder, and baking powder until just combined—be careful not to overmix!
  4. Using a large cookie scoop (about 3 tablespoons), distribute the batter among the prepared muffin wells, filling each about 3/4 full.
Baking
  1. Bake for 40-45 minutes, or until a toothpick inserted into the center of a muffin comes out clean, aiming for no wet batter.
  2. Once baked, remove from the oven and let them cool completely in the tin. They will firm up a bit more as they cool.
  3. For the optional frosting, combine all ingredients in a small bowl until smooth and creamy, then frost each muffin if desired.

Notes

Keep an eye on the muffins in the last 5-10 minutes of baking. Ovens often have hotspots, so rotating your pan can help achieve even baking. Store any leftovers in an airtight container at room temperature for 3-4 days or up to a week in the fridge. They freeze well for up to 3 months.