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!
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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until fully combined.
In a separate bowl, mix the pureed beetroot, eggs, vegetable oil, vanilla extract, and milk until smooth and fully incorporated.
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.
If using, fold in the dark chocolate chips for an extra rich chocolatey flavor.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
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.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 418.4 g | 152% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 212.7 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 332 mg | 26% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2514 mg | 53% | |
*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.
