Recipe - Beetroot, choc chip muffins

Beetroot and chocolate chip muffins (serves 12)

Beetroot and chocolate chip muffins (serves 12)


  • 2 eggs
  • 1 cup beetroot puree 
  • 1/4 cup honey
  • 1/3 cup brown sugar
  • 1/4 tsp sea salt
  • 1.5 tsp baking soda
  • 1/4 cup melted coconut oil 
  • 1/4 cup unsweetened almond milk
  • 1/2 cup cocoa powder
  • 1 1/3 cups plain flour
  • 1/3 cup chocolate chips & more for topping



  1. Roast peeled and diced beetroot for 45 mins then puree with water.
  2. Line a 12 hole muffin tin with cases.
  3. Whisk eggs in a bowl.
  4. Add beet puree, melted oil, honey, brown sugar, baking soda, salt and whisk for 45 seconds.
  5. Stir in the almond milk and whisk once more.
  6. Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoop able.
  7. Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins and sprinkle with a few more chocolate chips.
  8. Bake for 17-22 minutes or until a toothpick inserted into the center comes out  clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.