User Review
3.75 (4 votes)

Skinny chocolate muffins

Beetroot and low-fat natural yogurt help keep these chocolate muffins that little bit skinnier. They're vegetarian too

Serves Makes 12

Prep Time 20 min

Cooking Time 20 min + cooling


  • 3 eggs
  • 175g soft light brown muscovado sugar
  • 150g beetroot, peeled and finely grated
  • 175g self-raising flour
  • 50g cocoa powder
  • 1tsp baking powder
  • 100ml low-fat natural yogurt
  • 1tbsp vanilla bean paste
  • 100g plain chocolate (70% cocoa solids), chopped


  1. Heat the oven to 180°C/fan 160°C/gas 4. Line a muffin tray with 12 paper cases.
  2. In a large bowl, whisk the eggs and sugar together for 10 min to make a light and fluffy batter that’s grown in volume. Gently stir in the beetroot.
  3. Sift over the flour, cocoa and baking powders, then carefully fold into the mixture. Fold in the yogurt, vanilla bean paste and chopped chocolate.
  4. Spoon the batter into the muffin cases until they’re three-quarters full, then bake for 15–20 min.
  5. Remove the muffins from the oven and allow to cool slightly in the tray. Remove to a wire rack to cool completely.

Nutrition per serving

Read more on how we calculate nutrition.
196 5.3g 6.5g 3.3g 2.5g 19.4g 0.4g 96mg 31.6g 1.6mg

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