Beetroot Muffins WEB 16

Beetroot Chocolate Muffins

These little muffins are so rich and delicious. The beetroot is a real surprise and make them so moist and fudgy in texture.

Prep Time

15 minutes

Cook Time

20 minutes

Serving size





  • 70g rolled oats

  • 2 eggs

  • 180g plain 5% Greek yogurt

  • Approx. 125g cooked beetroot, peeled and roughly chopped

  • 50g Truvia Calorie-Free Sweetener

  • 70ml unsweetened vanilla almond milk

  • 3 tbsp coconut oil, melted and cooled

  • 1 tsp vanilla bean paste

  • 155g self-raising flour

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • 30g unsweetened cocoa powder

  • 1 tsp bicarbonate of soda 14 tsp salt


  • 1.

    Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4. Line a 12-cup muffin tin with muffin cases.

  • 2.

    Place the oats, eggs, yogurt, beetroots, Truvia, milk, oil, and vanilla in the bowl of a food processor and blend 2-3 minutes, until smooth.

  • 3.

    In a large bowl, mix together the flour, cocoa powder, baking soda, and salt. Pour the wet mixture from the food processor into dry mixture. Mix until just combined; avoid overmixing.

  • 4.

    Spoon the batter evenly among the muffin cases. Bake for 20 minutes, or until a toothpick inserted in the centre comes out mostly clean. Transfer to a wire rack to cool completely.

  • 5.

    Add a couple of tablespoons of chocolate chips to the batter, keeping a few back to sprinkle on tops before baking.

  • 6.

    When buying cooked beetroot, try and avoid beetroot in vinegar, but if you do buy in error still use as it adds a certain tartness.