Preheat the oven to 180°C. Line a 12-cup muffin tray with muffin liners.

In a blender, blend together beetroots, oil, vanilla essence and eggs to a smooth paste.

Take out in a bowl and add sugar and yogurt. Whisk well to make a smooth batter.

Add in sifted flour, cocoa powder and baking soda. Mix until the batter is well combined. DO NOT overmix at this stage.

Now gently fold in the carrot and pineapple chunks.

Divide the batter into muffin liners.

Bake at 180°C for 25 minutes, until toothpick inserted comes out clean.

Enjoy!