When I asked my kids what one thing they'd most like me to bake for a treat, without hesitation their unanimous answer was "chocolate beetroot muffins!". While not the healthiest recipe, they're a lot better than your average muffin, and they sure are scrummy! Beautifully moist and fudgey in the middle, they can easily be made dairy-free and gluten-free, & stand up really well to being stored in the freezer.
These muffins are adapted from Nadia Lim's recipe for Chocolate Orange Beetroot Cake, but I've made them nut-free so they're suitable for school.
INGREDIENTS - Makes about 18 muffins
Beetroot 350-400g, peeled, chopped (about 2 cups or 1 large beetroot)
Coconut oil or melted butter ¼ cup
Brown sugar 1 cup
Vanilla essence 1 teaspoon
Fine semolina 100g (1/2 cup)
Desiccated coconut 100g (1 cup)
Orange finely grated zest of 1
Cocoa or cacao powder 3 ½ tablespoons
Baking powder 1 teaspoon
Preheat oven to 180degC. Line 2 muffin trays with paper or silicone cups.
Boil beetroot until soft (about 15 minutes).
Drain beetroot and place in food processor along with coconut oil/butter, brown sugar and vanilla essence. Whizz until smooth.
Add semolina, coconut, orange zest, cocoa powder, baking powder and eggs, and keep whizzing until smooth and combined. Pour 1/4 cup mixture into each muffin case and bake for about 35 mins until they start smelling delicious and a skewer inserted in the middle of a muffin comes out clean. Cool muffins on a wire rack. Enjoy!
These can be stored in the freezer in ziplock bags, and popped into lunchboxes from frozen. They'll thaw by lunchtime ☺.
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