Chocolate and beetroot muffin recipe

Posted in Recipes.

Have you got beetroot to burn from a bumper veggie garden harvest? All those recipes for roast beetroot, beetroot dips can be pushed aside – cake is now on the menu!

A little like a muffin, a little like a cupcake, one thing I know for sure, this recipe is delicious! I can’t lie, chocolate cake is chocolate cake – no amount of vegetable will ever nudge it into the healthy category, but such inclusions can justify a second piece. Can’t it? You can choose to ice the muffins to sweeten them up, or leave them as is for a treat that’s not too sweet, but just right.





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  • Makes : 20
  • Prep time : 20 mins
  • Cooking time : 20 mins

Chocolate and beetroot muffin ingredients

  • 130g dark chocolate
  • 350g of fresh beetroot bulbs
  • 1¾ cups self-raising flour
  • ¼ cup cocoa powder
  • 1 tsp mixed spice
  • ¾ cup brown sugar
  • 3 eggs
  • 180g butter, melted
  • 1 tsp vanilla paste
  • plastic gloves
  • Optional: chocolate icing


  • Preheat the oven to 180°C. Arm yourself with two cupcake/muffin tins and line them with 20 cupcake/muffin liners.
  • In a heatproof bowl, melt the chocolate using the microwave, 30 seconds at a time. Stir between each burst, until smooth and silky. Set aside to cool.
  • Wearing gloves to prevent staining your hands, finely grate the beetroot into a bowl.
  • In a large mixing bowl, sift the flour, cocoa powder and mixed spice. Stir in the sugar.
  • Stir in the eggs and butter. Gently fold in the beetroot.
  • Add the melted chocolate and vanilla paste. Mix gently by hand until just combined.
  • Spoon into the liners. Bake for 15 to 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
  • Cool muffins completely on a wire rack. Ice with chocolate icing if your heart desires!

Browse our recipe section for more great meal ideas and treats to try.


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