Not much to add to this recipe really: only that it’s just like a regular chocolate muffin recipe with added fresh beetroot.
They look fantastic, boasting with a bright red velvet colour and they are more nutritious too: packed with all the goodness of the beetroot.
As you might know my son is extremely picky and a sensory eater too. But he did not notice any overwhelming vegetable taste, even though his receptors are pretty good to pick any hidden veg up! He kept eating them until they lasted. (I’d stay they are ok for a few days like 2-3 in a tin.)
You can use different kind of sugars, or carob powder instead of chocolate powder too.
These chocolate beetroot muffins are just as delicious as the regular chocolate muffins but more nutritious!
- 120 g fresh beetroot peeled and grated
- 180 g all purpose flour
- 130 g soft brown sugar
- 60 ml milk
- 2 medium eggs
- 2 tbsp cocoa powder or carob powder
- 50 g salted butter melted
- 1 1/2 tsp baking powder
- 60 ml olive oil
- 100 g dark chocolate chips
Preheat oven to 200 Celsius.
Peel and grate the beetroot by using a cheese grater with small holes or use a food processor for this job.
In a mixing bowl mix together the flour, the cocoa powder and the baking powder.
Add the sugar to the mixing bowl. In a separate bowl, mix the melted butter with the milk. Add the eggs and the oil too and whisk together.
Combine everything in the mixing bowl and divide the batter evenly into muffin cases.
Bake them for 25 minutes. (This might be a little more or less depending on your oven - check them with a toothpick to see that they aren't sticky anymore.)