Beautiful, bold beetroot! Such a wonderful, versatile vegetable. See my blog post here for lots of other beetroot inspiration!

Beetroot, like carrot, is great in cakes, adding a delicious flavour, natural sweetness and moisture. You can use any type of beetroot, but if you use red beetroot you’ll get the pinkest coloured muffin! The recipe works with both plant based and cows’ milk. I usually use rice milk in my baking as it has limited taste so doesn’t interfere with other flavours. These also work well with chia seed egg replacers, making the recipe vegan. 

These are not particularly sweet so good as a breakfast treat, maybe with a dollop of Greek or Soy yogurt and some fruit on the side, mmm!



Makes 12 muffins
200g cooked, peeled and grated beetroot
100ml brown rice syrup
100ml coconut or vegetable oil (liquid form)
50ml maple syrup
100ml rice or other plant based milk
2 eggs (or 2 tblsp ground chia seeds, mixed with 6 tblsp water and left in the fridge for at least 30 minutes)
250g self raising flour
1 tsp baking powder
30g pumpkin seeds plus extra to top

If you are starting with raw beetroot, you will need to cook it first. I usually bake mine. Leave on the root and stalks of the leaves. Wrap in foil, drizzle with a little olive oil and bake at 170C for about 1 hour until soft. Leave to cool then top and tail and carefully peel off the skin.

Once your beetroot is cooked, cooled and grated, preheat the oven to 180C.

Beat together the rice syrup, oil and maple syrup in a freestanding mixer or by hand, then add the eggs one at a time. Sieve in the baking powder and flour and mix together until combined then slowly add the milk until you have a smooth mixture.

Fold in the grated beetroot and pumpkin seeds then divide between 12 muffin cases (fill each case to about ¾ full). Sprinkle a few extra pumpkin seeds over each muffin then bake for around 30 minutes. The muffin should spring back when pressed lightly and a skewer should come out clean when inserted for a few seconds.

Leave on a wire rack to cool (or eat them while still warm if you can’t wait!)