Ingredients
Scale
- 1 cup grated beetroot
- 1/2 cup unsweetened cacao powder
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup yogurt
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tray with paper cases.
- In a bowl, mix together the grated beetroot, yogurt, eggs, and vegetable oil.
- In another bowl, combine the flour, cacao powder, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the prepared muffin tray, filling each case about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg