Beetroot: 100g (1 medium, peeled and grated), Whole wheat flour: 60g (1/2 cup), Cocoa powder (unsweetened): 15g (2 tbsp), Baking powder: 2g (1/2 tsp), Baking soda: 1g (1/4 tsp), Salt: 1g (pinch), Egg: 50g (1 large), Greek yogurt (plain, low-fat): 60g (1/4 cup), Honey: 30g (1.5 tbsp), Vanilla extract: 2ml (1/2 tsp), Olive oil: 15ml (1 tbsp), Dark chocolate chips: 15g (1 tbsp)
1. Preheat oven to 350°F (175°C). Line 4 cups of a muffin tin with paper liners. 2. In a bowl, whisk together 60g whole wheat flour, 15g cocoa powder, 2g baking powder, 1g baking soda, and a pinch of salt. 3. In another bowl, beat 50g egg. Add 60g Greek yogurt, 30g honey, 2ml vanilla extract, and 15ml olive oil. Mix well. 4. Stir in 100g grated beetroot. 5. Add the wet ingredients to the dry ingredients and stir just until combined. 6. Fold in 15g dark chocolate chips. 7. Divide the batter among the prepared muffin cups. 8. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. 9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. (Makes 4 muffins, serving size is 1 muffin)
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