Fudgy Hidden-Vegetable Beetroot Chocolate Muffins
These incredibly moist chocolate muffins hide earthy beetroot for added nutrition and natural sweetness. The beetroot completely disappears behind rich cocoa flavor, making them perfect for sneaking vegetables into desserts. Kids and adults alike will never guess these decadent treats contain healthy vegetables!
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Servings: 12
Calories: 145kcal
Equipment
Ingredients
- 2 diced beetroots
- 2 eggs
- 1 tbsp vinegar
- 2 tbsp olive oil
- 1½ cups flour
- ½ cup granulated sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup cocoa powder
Instructions
- Preheat oven to 170°C and line a 12-cup muffin tin with paper liners.
- Blend beetroot, eggs, vinegar, and olive oil until smooth.
- In a separate bowl, mix flour, sugar, baking powder, and cocoa powder.
- Combine wet and dry mixtures until just incorporated, avoiding overmixing.
- Divide batter evenly among muffin cups.
- Bake for 25 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes before transferring to wire rack.
- Decorate with melted chocolate or edible flowers once cooled.
Notes
Pre-cook beetroots by boiling for 30-40 minutes until tender before dicing
Substitute olive oil with melted butter for richer flavor
Add ½ cup chocolate chips for extra indulgence
Can be made gluten-free by substituting flour with almond flour
Store covered for up to 3 days at room temperature
Freeze unfrosted muffins for up to 3 months
Use apple cider vinegar for best results in creating tender crumb
Nutrition
Calories: 145kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 180mg | Fiber: 3g | Sugar: 12g