Recipe - Chocolate Beet Muffins


 - Chocolate Beet Muffins - 

using frozen, thawed, grated beets (or fresh)


Fresh, grated beets freeze well, and can be used to add to smoothies, soups and baking. This recipe can be made with either fresh or frozen (and thawed) grated beets - the quantity will be the same. Since it's still winter, I used frozen beets from last fall.

Beets are a real gem in the garden. When thinning the rows, add the delicious, tender greens to a salad. A word of warning - deer also love the bright green beet tops. 

To prepare grated beets for freezing, I simply peel and grate fresh beets, and place 2 cups into a small freezer bag, sucking out the air with a straw before sealing the bag. I place several bags in a larger freezer bag to prevent freezer burn. To thaw, run the bag of frozen, grated beets under hot water; then remove from the bag and place in a microwave-safe bowl. Microwave for 1 minute, crush the beets with a fork to break up any frozen chunks, and microwave again until completely thawed and warm. Do not drain. There will not be very much liquid after thawing.

Beets add moistness and texture to an otherwise boring muffin. I don't notice any beet taste; not that I would mind, but some people might.   

The muffin cups will be quite full with this recipe. Notice the bright red colour before baking.

Once baked, the muffins lose the bright red colour and turn brown. Chocolate muffins can dry out easily if they are overbaked. They shouldn't need to be baked longer than 20 minutes.

Remove from the pan right after baking and cool on a wire rack to prevent them from drying out.


RECIPE - Chocolate Beet Muffins              

Prep Time: 20 minutes
Oven Baking Time: 20 minutes
Total Time: 50 minutes (this includes time for grating the beets if you don't have frozen)
Yield: Serves 12 people


  • 1½ cups (360 ml) unbleached all-purpose flour
  • ½ cup (120 ml) brown sugar
  • 1½ tsp (8 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • ¼ tsp (1 ml) salt
  • ⅓ cup (80 ml) cocoa powder
  • ½ cup (120 ml) dark chocolate chips
  • 3 eggs (large)
  • ½ cup (120 ml) olive or canola oil 
  • ½ cup (120 ml) plain Greek yogurt
  • ¼ cup (60 ml) liquid honey
  • ½ tsp (3 ml) pure vanilla extract
  • 2 cups (480 ml) grated beets (fresh or frozen, thawed)


  1. Measure and place the first 7 dry ingredients into a medium-sized bowl, and stir together.
  2. In a large bowl, beat the eggs well. Add the oil, yogurt, honey and vanilla, and beat. Add the grated beets and beat until blended. 
  3. Add the dry ingredients into the wet ingredients, and mix with a big wooden spoon until just blended.
  4. Spoon the batter into parchment-lined muffin cups.
  5. Bake on the middle rack of a preheated 350°F (175°C) oven for 20 minutes, or until an internal thermometer reads 200°F (93°C). 
  6. Remove from the pan right after baking onto a wire rack, and let cool.
I hope you enjoy this recipe. Please leave a comment or feedback if you tried the recipe.

Nutrition Facts


Popular Posts