Perfect for lunch boxes, after-school snacks, or a mid-day treat. These muffins are chocolaty, moist, and a great way to sneak a little veg into something kids (and grown-ups!) will love.
Ingredients
- 2 eggs
- 120g cooked beetroot
- 60ml melted butter
- 150g brown sugar
- 2 tbsp vanilla essence
- 120g plain Greek yogurt
- 150g plain flour
- 25g cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 50g chocolate chips
- Pinch of salt
To cook the beetroot
Scrub the beetroot clean, you can leave the skin on. Boil whole for 20–30 minutes (halve or quarter if they’re large). Cook until tender, then drain, cool slightly, peel, and cut into small pieces.
Method
- Preheat the oven to 175°C and lightly oil a muffin tin or line with cases.
- Add beetroot, eggs, brown sugar, yogurt, vanilla, and melted butter to a blender and blitz until smooth and bright pink.
- In a bowl, sift flour and cocoa powder. Add baking powder, baking soda, and salt.
- Pour the beetroot mixture into the dry ingredients and fold gently to combine. Stir in chocolate chips.
- Divide the batter into the muffin tin.
- Bake for 16–17 minutes or until a skewer comes out clean.
Tip
Once cooled, pop these muffins into an airtight container and freeze.