Beetroot muffins recipe

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serves: 12
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 20 min
Cooking: 20 min

Nutrition per portion

Calories 226 kCal 11%
Fat 9.1g 13%
  -  Saturates 1.3g 7%
Carbohydrates 31.7g 11%
  -  of which Sugars 14.4g 16%
Protein 4.2g 8%
Salt 0.2g 3%
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  • These earthy beetroot muffins take just 20 minutes to prepare and have a lovely pink sponge.

    Our beetroot muffins are not just made with sharp beetroot, they’re also packed with carrots too making them extra moist. The hint of cinnamon and ginger pairs perfectly with the veggies in these muffins. This recipe swaps butter for sunflower oil to make these muffins soft and spongey.


    • 300g Self-raising Flour
    • 1tsp baking powder
    • 150g caster sugar
    • 1tsp ground cinnamon
    • ½tspn ground ginger
    • 200ml milk
    • 2 eggs
    • 100ml sunflower or vegetable oil
    • 50g grated beetroot
    • 50g grated carrot


    • Preheat oven to 200°C/400°F/Gas Mark 6.

    • Line a muffin tray with 12 cases.

    • In a large bowl sift together the flour, baking powder, caster sugar, cinnamon and ginger.

    • In a separate bowl mix the milk, eggs, oil and grated beetroot and carrot until well combined.

    • Pour the dry ingredients into the wet and mix until just combined.

    • Divide the mixture between the 12 cases.

    • Bake for 20 mins or until well risen and firm to the touch.

    • Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

    Top tips for making beetroot muffins:

    Be sure to use raw beetroot in these muffins, rather than pre-cooked for the best flavour and texture.

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