Beet chocolate muffins

Ingredients

Makes 12 muffins

  • 2 large eggs
  • 110 g beetroot, cooked and peeled
  • 60 ml sunflower oil
  • 100 ml honey
  • 2 teaspoons vanilla extract
  • 130 ml plain Greek yogurt
  • 150 g wholemeal flour
  • 20 g unsweetened cocoa powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 50 g chocolate chips, plus extra for topping (optional)
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Step by step

  1. Preheat oven to 190 degrees and line a 12-hole muffin tin with cases.
  2. Combine the roughly chopped and peeled beetroot, eggs, oil, honey, yogurt and vanilla in a bowl and blend until completely pureed.
  3. Mix flour, cocoa, baking soda, baking powder and salt.
  4. Stir the dry ingredients into the wet mixture until mixed – but take care not to over mix. Fold in chocolate chips, if using, reserving a few for topping.
  5. Divide the mixture between the cases – do not overfill. Sprinkle remaining chocolate chips on top, if using.
  6. Bake in the oven for 20 mins until firm. Leave to cool before eating.

 

  • Make them gluten free by replacing flour with a gluten free flour.
  • Make them egg free by mixing 2 tablespoons of ground flax with 5 tablespoons of water. Set aside for 5 minutes then use in recipe in place of the eggs.
  • Make them dairy free by substituting a dairy-free yogurt.