Beetroot Chocolate muffins (with spinach/sweet potato/chick peas)

I know … beetroot and spinach are not ingredients you would normally associate with a chocolate muffin – but trust me, it works!

My 4 kids wolfed them down and had no idea of the goodies hiding inside – yay!

See below the recipe for a coeliac friendly option and a sweet potato addition.

  • 1 large beetroot (approx 240g)*
  • 1 large handful of baby spinach
  • 40g cocoa
  • 70ml tasteless oil (rice bran oil, melted vegan butter & coconut oil work well) OR 70g sunflower seed butter
  • 150ml oat/rice/soy/almond milk
  • 2 tsp apple cider vinegar
  • 90g maple syrup (or 90g coconut sugar)
  • 280g spelt flour (I do half wholemeal)
  • 2.5 tsp GF baking powder
  • 2 chia/flax eggs (1 tbsp each of chia and flax meal mixed with 6 tbsp water), OR 5 tbsp aquafaba OR 2 whole eggs
  • pinch Himilayan salt

Mix together the milk and the vinegar and whisk together until frothy, then set aside. (Speed 4, 8 seconds)

Mix together the chia and flax meals and water then set aside. Skip this step if using aquafaba or egg.

Wash the beetroot well and cut the top and end off, grate, or place in a food processor (Speed 6 for 8 seconds in a Thermal Cooker).

Steam the beetroot in the microwave with a tablespoon of water until it is soft (Speed 2, 100C for 10 minutes).

*If you don’t have access to fresh beetroot, use an equal weight of tinned beetroot and omit 1 of the teaspoons of vinegar), or when my garden gives us an abundance, I puree and freeze in batches to add in instead.

Add in the spinach and process the veg together until they are quite smooth (Speed 5 then gradually up to 7 for about 20 seconds, and again if required)

Add in the oil, milk mix, maple/sugar and the chia/flax mix (or aquafaba), and process well to combine (speed 4, 8 seconds).

Add in the cocoa, salt and baking powder and process briefly to combine (speed 4, 5 seconds).

Add in the flour, half at a time and process to mix (Speed 4, 12 seconds, then scrape down sides).

Scoop batter into lined muffin tins and bake in a preheated 180C oven for about 20 minutes or until top springs back when gently pressed.

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Makes about 14, they freeze and defrost well and are especially delicious when slightly warmed.

To make these coeliac friendly: use rice, almond or soy milk and replace the spelt flour with 1 1/4 cup plain GF flour and 1/2 cup almond/seed meal.

To make a little variation on these, I switch out the handful of spinach for a large handful of steamed sweet potato. Just add it into the recipe and cook in the same time as the beetroot. Yum!! Also works well with a large handful of tinned chick peas.

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Together with my Banana Bread muffins

Enjoy 🙂

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