This recipe is versatile: make 12 muffins or 1 traybake with 12 portions —I usually double the recipe and make 12 muffins and 1 traybake- make the most of the oven while its on.
Why Your Kids Will Love These
- Chocolatey Goodness: They’ll never guess there’s beetroot in the mix!
- Bright Pink Batter: Watching the batter change from pink to chocolate brown is pure fun.
- Make it your way: Add chocolate chips, sprinkles, or leave them plain—they’re delicious either way.
Tips for Success
- Egg-Free Option: Skip the eggs for a slightly denser bake; it still works perfectly!
- Storage: Keep muffins and traybake pieces in an airtight container for up to 3 days—or freeze for later snacks.
- Experiment: Swap white chocolate chips for dark or milk chocolate, or mix in nuts or dried fruit for variety.
Whether you’re baking with your little helpers or prepping treats for school lunches, these Chocolate & Beetroot Muffins and Traybakes are a win-win. Packed with hidden veggies and brimming with chocolatey flavour, they’re a healthy-ish indulgence the whole family can enjoy!
Happy baking! 🌟
Incredible Chocolate & Beetroot Traybake
Looking for a fun and delicious way to sneak veggies into your kids' treats? These Chocolate & Beetroot Muffins and Traybakes are perfect! With a vibrant pink batter (thanks to the beetroot), a rich chocolatey taste, and the option to include white chocolate chips for extra sweetness, this recipe is bound to become a household favourite.
Ingredients
- 150 g cooked and peeled beetroot (quartered)
- 2 eggs (or skip them for an egg-free version)
- 150 ml milk
- 100 g melted butter
- 1 tsp vanilla extract or essence
- 225 g self-raising flour
- 100 g sugar
- 25 g cocoa powder
- 50 g white chocolate chips (optional)
Instructions
Before You Start
- If you’re using raw beetroot, make sure to steam, roast, or boil them until soft. Let them cool completely before using.
- Preheat the oven to 170°C or 325℉.
- Line a 20cm baking tray with parchment paper. Or line a muffin tin with 12 paper cases.
Instructions
- Blend the beetroot mix:In a powerful blender, combine the beetroot, eggs (if using), milk, and vanilla extract. Blend until smooth and vividly pink.
- Mix the dry ingredients:In a large mixing bowl, sift the flour, sugar, and cocoa powder. Stir them together to combine.
- Combine wet and dry ingredients:Pour the beetroot mixture, melted butter, and white chocolate chips (if using) into the dry ingredients. Gently mix everything until no dry flour bits remain—be careful not to overmix!
- Portion the batter:Spoon the batter into the 12 muffin cases, filling them about two-thirds full orpour the batter into the lined baking tray.
- Bake to perfection:Place both the muffins and traybake in the oven. Bake for 25-30 minutes or until a cocktail stick inserted into the center comes out clean.
- Cool and enjoy:Allow the traybake to cool fully before slicing it into squares or rectangles.The muffins can be enjoyed warm or at room temperature!
Tried this recipe?Let us know how it was!
