Description
These moist and rich Chocolate Beet Muffins combine the natural sweetness and moisture of cooked beets with deep cocoa flavor for a nutritious and delicious treat. Perfect for breakfast, snacks, or dessert, these muffins are easy to make and have a wonderful texture without being overly sweet.
Ingredients
Wet Ingredients
- 3 ½ oz (250g) cooked beets (cooked, canned or vacuum-sealed in water with no oil, vinegar or seasonings)
- ½ cup (100ml) vegetable oil (canola, sunflower, etc.)
- 3 large eggs
- 2 teaspoons vanilla paste
- ½ cup (120g) plain yogurt
Dry Ingredients
- 1 cup (200g) sugar
- 1 ¼ cups (170g) all-purpose flour (plain flour)
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
Instructions
- Preheat and prepare muffin tray: Preheat your oven to 355°F (180°C). Grease a 12-cup muffin tray or line it with paper muffin cases to prevent sticking.
- Blend wet ingredients: Place the cooked beets, vegetable oil, eggs, and vanilla paste into a blender or food processor. Purée until smooth. Add the sugar and plain yogurt, then blend briefly again to combine everything evenly. Transfer this mixture to a large mixing bowl.
- Combine with dry ingredients: Sift the all-purpose flour, unsweetened cocoa powder, and baking powder into the bowl with the wet mixture. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix to maintain a light texture.
- Fill muffin cases: Spoon the batter into the prepared muffin cases, filling each about ¾ full to allow room for rising.
- Bake the muffins: Place the tray in the oven and bake for 25 minutes or until the muffins have risen and a skewer or toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool for 5 minutes in the tray, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure beets are cooked and unseasoned to avoid altering the muffin flavor.
- You can substitute plain yogurt with Greek yogurt for extra protein.
- These muffins freeze well – store in an airtight container for up to 3 months.
- For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt.
- If you prefer a sweeter muffin, you can increase the sugar up to 1 ¼ cups.
