Chocolate Beet Muffins Vegan Recipe Easy and Delicious

Chocolate and beets might sound like an unusual pairing, but trust me, this combination is a match made in vegan baking heaven. These Chocolate Beet Muffins are wonderfully moist, rich, and packed with natural sweetness and nutrients from the beets.

If you’re looking for a way to sneak some veggies into your desserts or simply crave a guilt-free indulgence, this recipe is your new best friend.

Whether you’re vegan, trying to eat healthier, or just love a good chocolate muffin, these treats will satisfy your cravings without any dairy or eggs. The earthy flavor of beets complements the deep cocoa, creating a subtle, sophisticated taste that’s both comforting and unique.

Plus, they’re super easy to make and perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

First off, these muffins are incredibly moist and flavorful thanks to the beets, which naturally add sweetness and a beautiful color. No artificial dyes needed here!

The recipe is completely vegan, relying on simple plant-based ingredients like flax eggs and almond milk, so it’s allergy-friendly and suitable for many diets.

Another reason to love these muffins is how versatile they are. You can customize them with your favorite add-ins, like nuts, dairy-free chocolate chips, or even a swirl of peanut butter.

They also freeze beautifully, so you can make a batch ahead of time for quick grab-and-go snacks.

If you enjoy this recipe, be sure to check out my Panera Bread Blueberry Muffin Recipe for another vegan-friendly muffin delight!

Ingredients

• 1 cup cooked and pureed beets (about 2 medium beets)
• 1 1/2 cups all-purpose flour (or gluten-free blend for GF option)
• 1/2 cup cocoa powder (unsweetened)
• 3/4 cup organic cane sugar or coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1/2 cup almond milk (or any plant-based milk)
• 1/3 cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips (optional but recommended)

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Mixing bowls (at least two)
• Whisk or fork
• Measuring cups and spoons
• Spoon or spatula for folding
• Food processor or blender (for pureeing beets)
• Cooling rack

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5-10 minutes until it thickens into a gel-like consistency.
2. Cook and puree the beets: If you haven’t already, roast or boil the beets until tender. Allow to cool, then peel and puree in a food processor or blender until smooth. Measure out 1 cup for the recipe.
3. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or lightly grease with non-stick spray.
4. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
5. Combine wet ingredients: In another bowl, mix the flax egg, pureed beets, almond milk, melted coconut oil, and vanilla extract until well combined.
6. Combine wet and dry: Pour the wet ingredients into the dry and gently fold together with a spatula. Be careful not to overmix; a few lumps are okay.
7. Add chocolate chips: Fold in the dairy-free chocolate chips if using.
8. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Pro tip: Use fresh, organic beets for the best flavor and color. You can roast them wrapped in foil or boil until tender.

Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free baking blend, ensuring it contains xanthan gum for structure.

Add texture: Mix in 1/3 cup chopped walnuts or pecans for a delightful crunch.

Switch up the sweetness: Feel free to use maple syrup or agave instead of sugar; just reduce the almond milk slightly to keep the batter thick.

Try different mix-ins: Dried cherries, shredded coconut, or vegan white chocolate chips also complement the chocolate and beet flavors beautifully.

For more creative baking ideas, check out my Pecan Crackers Recipe and Peanut Butter Gelato Recipe for delicious sweet treats.

Nutrition Facts

Serving Suggestions

These muffins are perfect warm out of the oven or chilled for a refreshing snack. Serve them with a hot cup of coffee or your favorite plant-based milk for a cozy breakfast.

They also make a wonderful addition to brunch spreads or packed lunches. If you want to elevate the experience, try spreading some almond butter or vegan cream cheese on a muffin half.

For a fruity twist, pair your chocolate beet muffins with a side of fresh berries or a compote. Looking for more savory accompaniments?

Check out the Thelma Sanders Squash Recipe to balance your meal.

Conclusion

These Chocolate Beet Muffins are a delightful way to enjoy a healthy, vegan treat without compromising on flavor or texture. The natural sweetness and moisture from the beets make these muffins stand out as a nutritious alternative to traditional baked goods.

Plus, they’re easy to whip up and versatile enough to customize with your favorite add-ins.

Whether you’re baking for breakfast, dessert, or a snack, these muffins are sure to impress family and friends alike. Don’t forget to experiment with the tips and variations to find your perfect muffin mix.

For more recipe inspiration that fits various tastes and dietary needs, explore my Peda Recipe Ricotta Cheese and Bariatric Meatloaf Recipe – there’s something for everyone!

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