Chocolate Beetroot Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.

Steps:

• Preheat the oven to 350F.
• Line paper muffin cases in a 12-mould muffin tin.
• Sift the cocoa powder, flour and baking powder into a bowl.
• Mix in the sugar, and set aside.
• Purée the beetroot in a food processor.
• Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
• Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
• Divide this mixture over the 12 muffin cases.
• Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger.
• Cool on a wire rack and dust with icing sugar to serve.