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Chocolate muffins with chocolate frosting on top.

Chocolate Beetroot Muffins (Grain Free + Paleo)

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 muffins 1x
  • Category: Muffins
  • Method: Bake
  • Cuisine: American


Healthy gluten-free + paleo chocolate beetroot muffins packed with veggies! They are rich, delicious and made with 6 key ingredients.


  • 300g (about 2 large) grated beetroots
  • 2 eggs
  • 1/4 cup honey or maple syrup
  • 3 tablespoons melted coconut oil
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 cups/ 200g almond flour
  • 1/2 cup dark cocoa powder
  • 2 teaspoons baking powder 


  1. Preheat heat the oven to 160°C/ 350°F. Line a muffin tin with 10 muffin liners then lightly wipe each one with oiled kitchen paper.
  2. In a medium bowl, combine the raw beetroot, eggs, honey, vanilla, coconut oil and salt.
  3. Mix well until combined, then add the almond flour, cocoa and baking powder.
  4. Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
  5. Bake for 40-45 minutes or until a toothpick comes out clean.
  6. Remove from the oven and cool completely in the tin.
  7. Serve alone or topped with your desired flavoured frosting.


    • Serving Size: 1 muffin
    • Calories: 214
    • Sugar: 10.3g
    • Fat: 15.6g
    • Carbohydrates: 16.9g
    • Fiber: 4.9g
    • Protein: 6.8g

    Keywords: paleo chocolate beetroot muffins, chocolate beetroot muffins, paleo chocolate muffins