Chocolate Beetroot Muffins
These chocolate beetroot muffins are a proper secret-weapon bake: the beetroot keeps them wonderfully moist and gives a deep colour, without ever taking over the flavour. With ground hazelnuts or almonds and sweetener in place of sugar, they stay pleasingly low in carbs. Perfect for anyone who wants a chocolatey treat with a lighter twist. Bake them as muffins or in a loaf tin, this batter is flexible and will win over non-dieters too.
Ingredients
- 200 g ground hazelnuts or almonds
- 75 g plain flour
- 375 g cooked beetroot, vacuum-packed or freshly cooked, not pickled from a jar
- 200 ml oil, a neutral oil such as sunflower or rapeseed
- 6 eggs
- 3 tsp baking powder
- 100 g unsweetened cocoa powder
- sweetener, enough to match the sweetness of about 250 g sugar, e.g. erythritol or xylitol
- 1 sachet vanilla sugar or vanilla powder, or 1-2 tsp vanilla extract
- 1 pinch salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 12 Servings |
|---|---|---|
| Calories | 290 kcal | 3,480 kcal |
| Carbohydrates | 10 g | 120 g |
| Protein | 7 g | 84 g |
| Fat | 23 g | 276 g |
| Fibre | 4 g | 48 g |
| of which sugar | 2 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Put the cooked beetroot and the oil into a tall jug and blend to a smooth purée with a stick blender.
- Whisk the eggs into the beetroot and oil purée one at a time, using a balloon whisk.
- In a separate bowl, combine all the remaining ingredients (ground hazelnuts or almonds, flour, baking powder, cocoa, sweetener, vanilla and salt). Add to the batter and stir well until evenly mixed.
- For muffins, spoon the batter into muffin cases and bake at 170C (fan 150C) for about 20 minutes.
- Alternatively, pour the batter into a loaf tin and bake at 170C (fan 150C) for about 75 minutes.
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Nutrition facts per serving (estimate)
| Calories | 290 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 7 g |
| Fat | 23 g |
| Fibre | 4 g |
| of which sugar | 2 g |
Frequently asked questions
Why put beetroot in muffins?
Beetroot makes the batter beautifully moist and gives a rich colour, without overpowering the chocolate flavour.
Can I bake these in a loaf tin instead?
Yes, just pour the batter into a loaf tin and bake at 170C (fan 150C) for about 75 minutes.
Which sweetener should I use?
Use any sweetener with roughly the sweetness of 250 g sugar, such as erythritol, xylitol or a liquid sweetener.
Are these muffins really low carb?
Skipping the sugar and using plenty of ground nuts means these muffins are noticeably lower in carbs than classic chocolate muffins.
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