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!

Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

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