Chocolate Beetroot Protein Muffins (with Dates & Walnuts)
Rich, fudgy chocolate muffins made with beetroot, dates, oats, and walnuts. Naturally sweetened, high in fibre and protein, and perfect for breakfast for kids on the go who think they’re getting cake—but you know better.
Ingredients
- 150 g Beetroot finely grated or blended
- 60 g Dates soft, blended
- 60 ml Maple syrup
- 2 Eggs
- 100 g Greek yoghurt
- 80 ml Milk of any kind
- 120 g Oats fine
- 40 g Cacao powder unsweetened
- 1 tsp Vanilla essence
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tbsp Chia seeds
- 40 g Walsnuts chopped
- 30 g dark chocolate chips
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tray.
- Blend or finely grate the cooked beetroot until smooth.
- In a bowl, mix beetroot, blended dates, maple syrup, eggs, Greek yogurt, milk, and vanilla extract.
- In another bowl, combine oat flour, cocoa powder, baking powder, baking soda, and chia seeds.
- Mix wet and dry ingredients until just combined (don’t overmix).
- Fold in chopped walnuts and optional dark chocolate chips.
- Spoon into muffin cases evenly.
- Bake for 20–25 minutes, until set and slightly springy.
- Allow to cool fully before storing.
Notes
Notes & Tips
- Beetroot adds natural sweetness, moisture, and a soft texture (kids never notice it once blended well)
- Dates replace refined sugar and give a caramel-like depth
- Walnuts add healthy fats for longer-lasting energy
- Chia seeds help bind moisture and support steady energy release
- These taste even better the next day once flavours settle
Storage
- Room temperature: 1–2 days
- Fridge: Up to 4–5 days
- Freezer: Up to 3 months