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Moist Beetroot Chocolate Muffins Recipe

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4.3 from 15 reviews

These Moist Beetroot Chocolate Muffins are a deliciously rich and healthy treat, combining earthy beets with decadent cocoa. Perfect for breakfast or an anytime snack, they offer a naturally sweet and moist texture using whole wheat flour and Greek yogurt, with a hint of maple syrup and chocolate chips for indulgence.

Ingredients

Wet Ingredients

  • 2 large eggs (or 2 flax eggs for egg free)
  • 4 ounces beets (cooked and peeled, about ½ cup pureed)
  • ¼ cup avocado oil or melted coconut oil
  • ½ cup maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup plain Greek yogurt

Dry Ingredients

  • 1¼ cups white whole wheat flour (or a cup-for-cup gluten free flour blend for gluten free)
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Add-ins

  • ¼ cup chocolate chips (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with liners or grease it well. Set aside.
  2. Blend Wet Ingredients: In a blender, combine cooked and peeled beets, eggs (or flax eggs), avocado or coconut oil, maple syrup, Greek yogurt, and vanilla extract. Blend until the mixture is completely smooth and beets are fully pureed. Set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together white whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Avoid over mixing to maintain a fluffy muffin texture.
  5. Fold in Chocolate Chips: Fold in ¼ cup of chocolate chips carefully into the batter, distributing them evenly.
  6. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups. Sprinkle additional chocolate chips on top of each muffin if desired.
  7. Bake Muffins: Bake in the preheated oven for approximately 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. For precision, you can check that the internal temperature reaches 200℉ (93℃) to ensure they are fully cooked but still moist.
  8. Cool and Store: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to one month.

Notes

  • Flax eggs can be made by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, letting it gel for 5 minutes.
  • Beets can be roasted, boiled, or steamed before using. To roast, wrap beets in foil and bake at 400℉ for 45-60 minutes until tender.
  • Do not overmix the batter to avoid dense muffins; stir until just combined.
  • Use a kitchen thermometer to ensure muffins reach 200℉ internally for perfect doneness.
  • For a gluten-free version, substitute with a 1:1 gluten-free flour blend.

Find it online: https://bitezly.com/moist-beetroot-chocolate-muffins-recipe/