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?
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 Romantic Red Velvet Cupcakes.
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.
See our other chocolate recipe videos here:
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
- 1 cup sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1 cup pureed beet
- 1 large banana, mashed
- 2 tablespoon unsweetened cocoa powder
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 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.
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.