Choc Beet Muffins

Time: 15 mins prep    Makes: 10-12 muffins    Difficulty: Moderate


  • 200g Self Raising Flour (Gluten free works well)
  • 75g Cacao powder
  • 250g (4 beets) Cooked Beetroot Pureed
  • 2 Eggs
  • 200ml Coconut Oil/Rice Bran Oil
  • 170g Coconut Sugar


  • Preheat oven to 170 celsius for fan forced ovens or 190 deg for non.
  • Peel and chop beetroot and add to boiling water. Cook until soft and puree in blender.
  • Sift the flour and cocoa powder into a bowl.
  • Add the sugar and mix all of the dry ingredients together.
  • Break the eggs into a bowl and use a fork to whisk in the oil.
  • Add the beetroot to the beaten eggs and oil and whisk well.
  • Add the beetroot mixture to the dry ingredients and mix everything together until it is ‘just’ mixed.
  • Line a 12 mould muffin tray with muffin cases. Spoon the mixture into the muffin cases and bake for 20-25 minutes or until the muffins are well risen.
  • Remove the muffins from the tin and put on a wire rack to cool.