Chocolate Beet Muffins are so rich and decadent. These are wonderfully fluffy and moist thanks to the cooked and pureed beetroot which you don’t taste in the muffins at all.
Have you ever made beet muffins for your family? These are the best way of making everyone eat beets, which are rich in iron and fiber. If someone in the family doesn’t like the earthy flavor of this literally beautiful root, you need to hide it somewhere, right? Why not hide it in chocolate muffins then?
Also check out Moist Chocolate Beet Cake Recipe!
I made these dairy-free chocolate beet muffins for our two-year-old gourmet and he gobbled two of them in the morning. What else could make a mom happier? Beets are one of the best source of antioxidants and vitamin C, so adding them in muffins is something brilliant!
It may not be very clear in the pictures but the top of these chocolate beet muffins actually look red velvety. I don’t call these red velvet chocolate muffins as they are not completely red. Maybe I should have used less cocoa powder to make these look naturally red velvet. If you are looking for a real red velvet recipe though, not for health concern but for a special day, just check out our Red Velvet Cupcakes With Classic Frosting.
I sometimes feel like a magician when I’m baking and this recipe is one of those that make me feel like that. Everyone asks what I put in these to make them have that very nice texture and lovely color on their top. Nobody can guess beets in these decadent chocolate muffins and they keep asking its secret when grabbing the second one.
I cook the beets and pureed them to use in this recipe. If you have never cook beets before, you can read how to do it in the recipe notes below. To learn more on this, read How To Cook Beets on Joyful Healthy Eats.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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Chocolate Beet Muffins
Chocolate muffins with a very healthy ingredient that makes them rich in fiber and antioxidants.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 13 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup sugar
- 1 large egg
- ½ cup vegetable oil
- 1 cup pureed beet
- 1 large banana, mashed
- 2 tablespoon unsweetened cocoa powder
- 1 and ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F. Line muffin molds with liners and set aside.
- In a large bowl, beat sugar and egg until creamy. Add in the oil.
- Beat in pureed beet and mashed banana.
- Add in the sifted flour together with baking powder and salt. Don’t overmix.
- Share the batter into muffin molds and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Notes
To make pureed beets, boil the beets with their skin until very soft. Transfer them in cold water, peel and blend in a food processor. If you have any leftovers, freeze it for the later use.
Nutrition
- Serving Size:
- Calories: 208
- Sugar: 17.7 g
- Sodium: 62 mg
- Fat: 9.1 g
- Carbohydrates: 31.1 g
- Protein: 2.5 g
- Cholesterol: 14.3 mg
Keywords: chocolate beet muffins, beet muffins
Alejandra says
Just made this recipe and my family loved it. Including my two year-old twin boys! Only change I made was to replace sugar with maple syrup and put only half of what the recipe called for. The natural sweetness of the bananas and beets was enough for us 🙂
★★★★★
Yusuf says
Hi Alejandra! So pleased to hear that your family loved these muffins. Making them with maple syrup is a great idea!
Paula says
In the description it doesnt say where to put the cocoa! Obviously in the dry ingredients. Also i added chocolate chips
Melanie says
This recipe is simple and delicious. They are moist with a great chocolate flavor.
★★★★★
Marisa says
Did you use red beet?
Zerrin says
Yes, I used red beet.
Etty Ozir Berezin says
I love beets and I thought it was a great idea to bake these muffins for me and for my grand daughter who loves beets as well. It is easy to make. I made once with the cocoa powder and once without both ways are delicious. Without the cocoa the muffins came out with that purplish color.
Zerrin says
This is one of my favorite ways to use beets in baking. Glad to hear that you loved these muffins. Thanks for sharing your experience about the recipe with and without cocoa powder. Cheers!
Lila says
Looking forward to trying these! Can you substitute the sugar for honey?
Zerrin says
Well, I haven't tried this recipe with honey, but I use it in my baking sometimes. So I think you can use honey in this recipe as well.
Joy @MyTravelingJoys says
Yum-o! These sound delicious. I've pinned for later baking. 🙂