Chocolate Beet Cupcakes


Many individuals might feel that eating healthfully means that there isn’t any room in your diet for treats or desserts. Unfortunately, when people follow very restrictive diets it can often be counter productive. Overly limited meal plans can cause individuals to become preoccupied with food and increases the likely-hood of binge eating (which may lead to weight gain). When I talk to individuals about healthy eating, I often suggest that they try the 80/20 diet guideline. Following an 80/20 diet means that you choose healthy foods like fruits and vegetables, whole grains, lean proteins and low fat dairy products 80 percent of the time, but you are allowed to indulge in a few favorite treats 20 percent of the time.

That being said, there is no reason you can’t try and make your treats as healthy as possible. Using sweeter vegetables like beets and carrots is a great way to increase quality nutrients in your desserts while reducing fat and added sugars. These chocolate beet cupcakes, although denser than your average cupcake, are moist and delicious. Options for topping them could be icing sugar (as shown in the picture above), frozen yogurt and fruit, or a small amount of whipping cream or icing (there are recipes for beet icing!).

So let them eat cake…. in moderation.


Chocolate Beet Cupcakes

Makes 12


2/3 cup olive oil
1/2 cup honey
1/4 cup dark chocolate chips
2 cups raw beetroots, grated finely
3 large eggs
1 ½ cup all purpose flour
2 tsp baking powder
5 tbsp unsweetened Dutch processed cocoa powder
1/4 tsp salt


  1. Preheat the oven to 350F. Prepare one muffin tin (either with muffin cups or by greasing the tin).
  2. Warm the oil in a medium size sauce pan on very low heat. Add honey and chocolate chips and stir until the chocolate is melted. Remove from heat.
  3. Add the grated beets. Whisk the eggs in a small bowl and then add them to the sauce pan.
  4. Sift flour, baking powder, cacao powder and salt together and stir into the beet mixture (be careful not to over mix).
  5. Bake for 20-25 minutes or until slightly dark
  6. Serve with a small scoop of vanilla frozen yogurt or regular yogurt and fresh fruit.


Recipe adapted from:


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