These chocolate beet muffins are easy to make and completely plant-based! These muffins are a sweet treat with hidden veggies, perfect for a healthy snack!

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Beets in muffins? It might sound unconventional, but trust me, it’s magic! Not only do they bring a natural sweetness and moisture, but they also pack a nutritional punch. These muffins make a great breakfast treat, a midday snack, or even a delicious dessert. They’re packed with rich chocolate flavor, and the beet purée adds an extra layer of moisture and sweetness. The flaxseed and almond make these muffins naturally dairy-free and egg-free so they’re vegan friendly!

Health Benefits of Beets

Beets aren’t just pretty and tasty; they’re also incredibly nutritious! They’re loaded with vitamins and minerals like Vitamin C, potassium, and folate. Thanks to their high nitrate content, beets can also improve blood flow and lower blood pressure. They can have a bit of an earthy taste, but when they’re blended into these muffins, you won’t even notice the beet flavor! These chocolate beet muffins are a great way to get in veggies for picky eaters.

Ingredients & Substitutions

  • Ground flaxseed- This acts as a binding agent, replacing eggs to help hold the muffins together. Mix the ground flax with water to create a ‘flax egg’. You can substitute it with chia seeds using the same ratio.
  • Beets- Beets add natural sweetness, moisture, and a subtle earthy flavor. I used canned beets, since they were already cooked.
  • Flour- I used all-purpose flour but for added fiber, use one cup all-purpose flour and one cup whole wheat flour.
  • Cocoa powder- Unsweetened cocoa powder adds a rich chocolate flavor to the muffins.
  • Baking powder- This helps the muffins rise, making them fluffy and light.
  • Salt- A little salt enhances the overall flavor of the muffins.
  • Light brown sugar –This adds sweetness and moisture to the muffins. Substitute with coconut sugar for a more natural sweetener.
  • Avocado oil- Oil provides moisture and richness. You can use vegetable oil or melted coconut oil as alternatives.
  • Almond milk- Milk adds moisture and richness to the batter. Substitute with any plant-based milk like oat milk or soy milk.
  • Vegan chocolate chunks- The chocolate chips really makes these beet muffins taste like dessert! Make sure the chocolate chips are vegan-friendly.

How to Make a Flax Egg

Combining ground flaxseed with water creates a vegan-friendly egg substitute. Let it sit for a few minutes before adding it to the remaining ingredients. This gives it a chance to thicken up. You can do something similar with chia seeds, although I find the muffins tend to be a bit more dense when using chia seeds.

How to Make Beet Muffins

In a small bowl, combine the ground flax with the water. Stir and set aside to gel for 5 minutes.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt, stirring to evenly distribute.
In a blender or food processor, blend the beets with the almond milk, oil, and brown sugar until smooth.
Add the flax seed mixture and the blended beet mixture to the dry ingredients.
Stir until just combined. Fold in the chocolate chunks.
Divide batter between the muffin cups, filling to nearly the top.
Bake for 23-27 minutes until a skewer inserted comes out with just a few crumbs (but not wet).

Tips for the Best Muffins

  • Don’t overmix: Stir the batter until just combined to prevent dense muffins.
  • Check for doneness: Insert a skewer or toothpick to check for crumbs. If it comes out with wet batter, give it a few more minutes.
  • Properly measure flour: Spoon flour into your measuring cup and level it off with a knife to avoid packing in too much, which could make the muffins dense.

Tips for Storing and Freezing Muffins

Store muffins in an airtight container at room temperature for up to 3 days. If you want to store them longer, freeze muffins by wrapping them individually in plastic wrap and storing them in a freezer-safe bag for up to a month. Bring frozen muffins to room temperature before serving or reheat in the microwave for about 20 seconds.

Other Vegan Recipes

If you like these beetroot chocolate muffins, try some of my other sweet recipes, like my vegan chocolate cake! Or if you need delicious breakfast ideas, try my vegan apple cinnamon muffins, blackberry coffee cake, or pear coffee cake. 

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Chocolate Beet Muffins

Vegan Chocolate Beet Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
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Description

These chocolate beet muffins are easy to make and completely plant-based! These muffins are a sweet treat with hidden veggies, perfect for a healthy snack!

Ingredients

Units Scale
  • 2 tablespoons ground flaxseed
  • 1/4 cup water
  • 1 cup cooked beets, puréed (about 7 ounces)
  • 1/4 cup avocado oil
  • 1 cup almond milk
  • 3/4 cup packed light brown sugar
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegan chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick spray.
  2. In a small bowl, combine the ground flax with the water. Stir and set aside to gel for 5 minutes.
  3. In a blender or food processor, blend the beets with the almond milk, oil, and brown sugar until smooth.
  4. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt, stirring to evenly distribute.
  5. Add the flaxseed mixture and the blended beet mixture to the dry ingredients.
  6. Stir until just combined.
  7. Fold in the chocolate chunks.
  8. Divide batter between the muffin cups, filling to nearly the top.
  9. Bake for 23-27 minutes until a skewer inserted comes out with just a few crumbs (but not wet).
  10. Allow to cool for at least 15 minutes in the pan before serving. Best the same day or can be frozen for up to one month. Bring to room temperature before serving.