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Photo of Chocolate beetroot muffins by WW

Chocolate beetroot muffins

Total Time
30 min
15 min
15 min


Wholemeal self-raising flour

¾ cup(s), (120g)

White self-raising flour

¾ cup(s), (110g)

Cocoa powder

¼ cup(s), (25g)

Bicarbonate of soda

½ tsp

Brown sugar

cup(s), (75g) firmly packed

Granulated stevia sweetener

55 g, (¼ cup)

No added sugar dark chocolate

45 g, finely chopped


1 medium


¾ cup(s), (185ml)

No added sugar apple puree

120 g


250 g, finely grated


2 tbs, coarsely chopped


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 12-hole (1/3-cup/80ml capacity) muffin tin with oil (see note).
  2. Sift flours, cocoa and bicarbonate of soda into a large bowl. Return any husks to bowl. Stir in sugar, stevia and chocolate.
  3. Whisk egg, buttermilk and puree in a medium bowl until combined. Stir in beetroot. Add beetroot mixture to flour mixture and stir until just combined (do not overmix).
  4. Spoon mixture among prepared muffin holes and sprinkle with pistachios. Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool.


TIPS: Use a silicon or non-stick muffin tin for these muffins. As they are low fat they tend to stick to paper cases. Alternatively, cut 24 strips of baking paper and arrange 2 strips in a cross shape across each hole, allowing the paper to hang over the edges. Suitable to store. Keep in an airtight container for up to 2 days. Or freeze for up to 2 months. Add it: 1 tsp ground cinnamon in Step 2. Swap it: Beetroot for carrot.