Chocolate Beetroot Muffins
These chocolate beetroot cupcakes are tender, light, and the perfect way to use beetroots that might otherwise be neglected.
Their natural sweetness and moisture are matched by a valuable concentration of dietary nitrates, which the body converts to nitric oxide, enhancing circulation, oxygen delivery, and mitochondrial efficiency.
This combination of flavour and function makes them particularly suited to the increased nutrient demands of postpartum recovery or as grounding nourishment in the colder months.
Almond meal contributes to a fine crumb while providing magnesium to support muscle relaxation and nerve function, and vitamin E to protect cell membranes from oxidative stress. Grass-fed butter contributes stable, slow-metabolising fats that help maintain consistent blood glucose levels, sustaining energy and avoiding sharp fluctuations that can alter focus and mood.
Cacao brings depth of flavour and a source of polyphenols, which support vascular health to reduce inflammation.
When paired with the beetroots earthy sweetness, the result is a muffin that delivers meaningful nourishment; true comfort food that also serves our body with repair and resilience.
Ingredients
1 ½ cups cooked beetroot, puréed (roasted or steamed)
½ cup grass-fed butter, melted
¾ cup coconut sugar (or use honey/maple syrup for a softer sweetness)
2 pasture raised eggs
1 tsp vanilla extract
½ cup greek yoghurt or sour cream
¾ cup spelt flour
¼ cup almond meal
½ cup cacao powder
1 tsp baking soda
1 tsp baking powder
Whipped Cream
1 cup pure cream
2 tbsp cacao powder
1-2 tbsp local honey
Method
Preheat oven to 180°C. Line or grease a 12-hole muffin tin.
Make the whipped cream by whisking cream until soft peaks form, then fold in cacao powder and honey. Keep chilled until ready to use.
In a large bowl, whisk together the beetroot purée, melted butter, coconut sugar, eggs, vanilla, and yoghurt until smooth.
In another bowl, mix the flour, almond meal, cacao powder, baking soda and baking powder.
Gently fold the dry mixture into the wet, stirring until just combined.
Divide the batter evenly among the muffin cases, filling each about three-quarters full.
Bake for 20–25 minutes.
Once completely cooled, pipe or spoon the cacao whipped cream on top of each muffin.
Enjoy!
