Line a 12 hole silicon muffin trays with paper muffin cases.
In a large mixing bowl, preferably with an electric whisk or in a stand mixer, whisk together the eggs and sugar until fluffy.
Stir in the beetroot, Greek yogurt and vanilla extract.
Fold in the flour, ground almonds, baking powder and cocoa powder.
Divide the muffin batter between the paper cases and bake in the centre of the oven for 18 – 20 mins. Check the centre of a muffin is cooked by inserting a wooden skewer which should come out clean.
Remove from the muffin tray and leave to cool on a wire rack.
Stored in an air tight container these muffins should last up to 4 days.