Potato Beetroot Muffins - Plattershare - Recipes, food stories and food lovers

Potato Beetroot Muffins

Recipe by Prachi Bagde
4 from 1 vote
Served As Breakfast, Snacks
Potato is such a versatile veggie that it can be used in any type of recipe. Here in these beetroot cupcakes I've replaced flour with boiled potatoes and the results are healthy, gluten free , crusty on surface and gooey inside delicious muffins. And as no flour is involved it's a very easy recipe.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Recipe Category Contains Egg
Servings 7


  • 1 cup baked potato - cooled (with skin)
  • 3/4 cup cooked beetroot slices
  • 2 egg
  • 1/4 cup cocoa powder
  • 1/4 cup + 1 tbsp raw cane sugar
  • 2 tbsp coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 10 almonds chopped for garnish - optional


  • Preheat the oven to 180°C
  • Put all ingredients into a blender or food processor. Blend until smooth.
  • Line a muffin tin with paper liners and evenly pour batter into the cups.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Let the muffins cool completely before eating. Store extras in fridge for up to 5 days.
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Prachi Bagde
Prachi Bagde

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