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Beetroot and chocolate muffins

Beetroot and chocolate is a classic combination, perfect for healthy cakes and snacks, as beets are naturally sweet and cocoa is high in antioxidants ( both a re super-foods). These Beetroot and chocolate muffins are dairy-free too and you can make them with gluten-free flour, if you like. Perfect treats during the winter festivities.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium beetroots
  • 2 cups whole-wheat flour
  • ½ cup light soft brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 4 Tbsp cocoa powder
  • ¼ cup sugar-free desiccated coconut
  • 50 g dark chocolate 85% cocoa, crushed
  • 2 eggs
  • ¼ cup cold pressed sunflower oil
  • 1 tsp rum optional
  • 1 tsp vanilla essence
  • 1 cup of oat or coconut milk

Method
 

  1. Preheat the oven to 190°C.
  2. Peel the beets, then finely grate them - you should get almost two cups.
  3. In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder, baking soda and cinnamon. Add the chocolate pieces, desiccated coconut, then fold in the beetroot.
  4. In another bowl, mix the eggs, milk, vanilla essence, rum and oil.
  5. Combine the two mixtures, then fill the muffin tin and bake for 25 to 30 minutes until the muffins are golden brown.
  6. Transfer them to a wire rack to cool, then scatter some desiccated coconut over them.