You are going to love these dark chocolate beetroot muffins because they are so moist and gooey inside and so chocolatey!
A quick explanation: I recently had a beetroot cake made by my boyfriend and I quickly realised how in love I am with this cake (and with my boyfriend, of course!). Then I realised the only ingredient that is really unhealthy in this cake is sunflower oil (and a lot of it!) as a recipe I had mentioned 200 ml of sunflower oil that means an excess of 2000 calories just from the oil.
I had to find a solution for this so I tried with fat free greek yogurt and I couldn’t believe the result!
This recipe is for 10 muffins and it’s inspired by the very famous beetroot cake but without any oil.
Infact you are going to use 200ml of fat free greek yogurt as a substiturte for butter or oil and trust me you are going to like this version even better because the yogurt mixed with dark chocolate makes the inside so fudgy that you cannot stop eating them!
Just a quick note: the muffins are not going to raise too much so if you want the muffin-raise effect, instead of flat cupcakes, fill the muffin cases till the top.
- 250 gr cooked beetroot
- 3 medium eggs
- 200 gr fat free greek yogurt
- 175 gr flour
- 50 gr cocoa powder
- 180 gr golden caster sugar
- 1 teaspoon of baking powder
- 100 gr dark chocolate
- Preheat the oven to 180°.
- Blend the beetroot in a food processor.
- Mix together the blended beetroot, the eggs and the yogurt and keep mixing.
- Stir this wet mixture into the flower, then add the cocoa powder, the sugar, the baking powder and mix again.
- Cut the dark chocolate in very small pieces and add to the mixture stirring with a spoon.
- Divide the mixture equally in 10 muffin cases and bake for 23 minutes.