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Chocolate Beetroot Muffins

  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 88
  • Carbs 11G
  • WW Points:
  • 3 Green
  • 3 Blue
  • 3 Purple
6 Servings


  • 5 Scan Bran
  • 3 eggs
  • 25 g cocoa powder
  • 5 tbsp granulated sweetener
  • 10 g white chocolate
  • 1 tsp chocolate extract
  • 60 g beetroot cooked, peeled and grated
  • 6 chocolate buttons (optional - approx 10g)


  1. Soak the Scan Bran in boiling water.

  2. Pre heat the oven to 180°c and spray 6 regular size muffin cups with some low calorie cooking spray.

  3. When the Scan Bran has softened, drain it well and mash it up with a fork.

  4. Whisk the eggs with the granulated sweetener until it has dissolved, then add the cocoa powder and chocolate extract and whisk again until there are no lumps.

  5. Add the drained Scan Bran and grated beetroot. Mix it well to combine all the ingredients.

  6. Divide the mixture equally between the 6 prepared muffin cups, then bake for 25-30 minutes until they are firm. They should be spongey when you press down lightly and spring back

  7. When they are cooked, pop them out of the moulds and allow to cool.

  8. Melt the white chocolate in the microwave (it doesn't take long so keep an eye on it) then put it into a disposable piping bag and snip a small hole in the end.

  9. Drizzle the chocolate evenly over the cakes and place a chocolate button on each cake (if you're using them).

  10. Allow the chocolate to set and serve.