Fudgy Vegan Double Chocolate Beet Muffins

Vegan Double Chocolate Beet Muffins | MINIMALISTBAKER.COMWhen I was in high school my mom used to packed my lunch for me every day before I left for school. I know, I was totally spoiled. More on this fact here and here. But despite having a wholesome, homemade meal as mid-day fuel I always craved just a little something more. You know, something sweet. Something chocolate. Something like, an Otis Spunkmeyer chocolate chocolate muffin.

Don’t mind if I do, eat-it-cold-with-my-bare-hands while my friends watch in horror. #truestory

How to roast beetsBut here’s the deal. I don’t even want to know what was in those things. And I’m pretty sure each one had at least 400 calories and loads of fat and sugar. Knowing that now, I avoid them at all costs. But that doesn’t mean I don’t crave a moist, chocolate chocolate chip muffin once in a while.

My solution? Make them healthier.

Beet Puree

Roasted Beet PureeThis recipe starts with one seriously healthy ingredient: Beet puree! An entire cup of beet puree – equals out to about two whole beets – goes into a dozen, naturally-sweetened, whole grain muffins that also happen to be vegan. I didn’t even know such deliciousness was possible without butter, sugar and milk.

Roasted Beet Double Chocolate Muffins! minimalistbaker.com #VEGAN

Vegan Chocolate Chocolate Chip Muffins | minimalistbaker.com #vegan #chocolateDespite their exotic appearance, these muffins are actually super simple once you get your beets pureed, requiring just one bowl and 30 minutes to prepare. And the ingredients are simple and wholesome:

agave nectar
brown sugar
salt & baking soda
coconut oil
almond milk
cocoa powder
whole wheat pastry flour
and dairy-free chocolate chips

If you have those things on hand, you’re in business. I mean, you’re in SERIOUS business. Look at these beauties!

Minimalist Baker Vegan Double Chocolate Muffins

Vegan Double Chocolate Beet Muffins! minimalistbaker.com recipesI was so pleased with how they turned out. They’re:

Super chocolatey
And altogether satisfying

Way better than the muffin of my yesteryear, but with all of the satisfying, chocolatey taste I remember and love.

Healthy Chocolate Muffins | #vegan | minimalistbaker.comAnother perk? Each muffin boasts just 170 calories! I’m not big on counting calories myself – I believe more in intuitive eating. But I couldn’t help but brag about how nutritionally dense yet calorically modest they are! That means you can eat at least 2-3 at any given moment, right? OK good, that’s what I thought.

170 Calorie Double Chocolate Muffins!Enjoy these muffins with breakfast, as a snack, or a late-night dessert. I personally chose to share mine with friends – a.k.a. in a safe environment where I wouldn’t inhale half the batch before I realized what just happened. Bake them, share them or keep them for yourself. Whatever you do, just make them! You’ll fall in hardcore vegan love with these little guys. Enjoy!

Double Chocolate Beet VEGAN Muffins! MINIMALISTBAKER.COM

4.8 from 9 reviews
Fudgy Vegan Double Chocolate Beet Muffins
Prep time
Cook time
Total time
Fudgy, vegan double chocolate muffins with a secret healthy ingredient: pureed beets! Healthy, easy to make and satisfies a serious chocolate craving.
Recipe type: Snack, Breakfast
Cuisine: Vegan
Serves: 12
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 1 cup beet puree (or sub butternut squash, applesauce, or another hearty fruit puree)
  • 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
  • 1/3 cup brown sugar
  • 1/4 tsp sea salt
  • 1.5 tsp baking soda
  • 1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
  • 1/4 cup unsweetened almond milk
  • 1/2 cup unsweetened cocoa powder
  • 1 1/3 cups whole wheat pastry flour (or unbleached all purpose)
  • 1/3 cup dairy-free semisweet chocolate chips + more for topping
  1. See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce.
  2. Preheat oven to 375 degrees F and line 12 muffins with paper liners, or lightly grease.
  3. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  4. Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
  5. Stir in the almond milk and whisk once more.
  6. Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable - rather, scoopable.
  7. Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and sprinkle with a few more chocolate chips (optional but recommended).
  8. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.
Nutrition Information
Serving size: 1 muffin Calories: 171 Fat: 6 g Saturated fat: 4 g Carbohydrates: 27 g Sugar: 12 g Sodium: 233 mg Fiber: 3 g Protein: 3 g


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  1. Maryea Flaherty says

    I actually DO have all these ingredients on hand! Well, except the agave, but that’s an easy sub. Thanks for the great recipe!

  2. says

    LIKE okay. Stop. These are gorgeous! Love the photography. Question- when you do shots of your hand, pouring or dropping, do you have John help you or is that all you?

    • says

      ha! thanks friend. On that particular shot that was all me. But often John does help me, especially if it’s more complicated or I need a certain angle. I think he likes being my hand model, so I ask him quite frequently ;D

  3. says

    Those look delicious. Definitely bookmarked for a day when I feel messy enough for using beets. (Small note: missing an ‘L’ in your first ingredient list for flour)

  4. says

    Wow they look perfect, like seriously perfect! All are so nicely and evenly raised and look so full of flavour! I am really impressed :) Love to try them!
    Take care, rebecca

  5. says

    Love these. When I was in highschool and still taking piano lessons I would do my homework for an hour outside my class, enjoying either a ginormous chocolate chocolate chip muffin or a joe louis…oh and a sprite (weird combo I know!). Those muffins were half the size of my head and so rich I ate them with a fork!

  6. JDub says

    These turned out delicious and moist! I used a cake pan instead, and used buckwheat flour/almond meal mix (I used what I had in hand). They didn’t rise as much due to my flour subs, but still tasted great. I ate a quarter of the cake in one sitting! Great website, I look forward to trying your granola bar recipe as well.

  7. says

    Hi Dana! Just discovering your site! These look super yummy and moist. I never have had beets in desserts before. I have had them just once in a veggie burger and was very turned off by them…but in chocolate…that could work! ;) I have a very similar recipe to this one, (Chocolate Chip Covered Cherry Muffins) except I use dark cherries instead of beets…but the rest is very similar. So, in other words, I will definitely have to get brave and try beets next time instead of beets!! Looks so good! :)

  8. says

    Um Dana this is genius I tell you, pure G-E-N-I-U-S!!

    Healthy, All natural, vegan style, choc chip, red velvet type muffins. Love, love, love!!!

  9. says

    I love this chocolate cake. Because this is awesome and testy. This is good for health. I absolutely try this .Thank you very much for sharing this.

  10. Shirleen says

    I am going to try these with Trader Joe’s roasted beets, taking the easy way out. I love chocolate with beets, they go together.

  11. says

    Oh, these look great Dana! I’ve had chocolate brownies made with beets before but I love the idea of a little portable muffin for when I need my chocolate fix on the go!

    • says

      Thanks Kathryn! I think if you and I collaborated, we could make one fancy dessert. I’m thinking, chocolate buttermilk scones? If I’m ever in London, WE’RE TOTALLY DOING IT. Deal? ;D

  12. says

    I once made heart shaped beet brownies for Valentine’s Day and they were an epic fail. I should have been vary considering it was a brownie recipe, but had no sugar. Not sure what I was thinking. These muffins look much better and might just inspire me to try to bake with beets again!

  13. Dorothy says

    Officially toddler-approved! Thanks for the wonderful recipe, yet again! I decreased the brown sugar to 1/4 cup just to save one less measuring cup to clean and also because I only had sweetened almond milk in the fridge. Had to add a bit more milk to make it the right consistency but otherwise, super yum and tasty!!!

  14. says

    WOW! Just came accross this recipe and they look amazing – I know the first thing I am baking this weekend!!!!! It just so happens I have all the ingredients – I’ll be subbing agave for maple syrup and let you know the results! Thanks for this wonderful recipe!

      • says

        So I made these last night and I am BLOWN AWAY! Sooo decadent and rich. I subbed agave for maple syrup and the brown sugar for brown cane sugar because that’s what I had on hand and they are fantastic. My boyfriend and I devoured a few of these last night (and he is an avid hater on beets in general so that says something!) and I am currently enjoying one at the moment. Thanks again for the wonderful recipe! :)

        • says

          Oh, thanks for the share, Ceara! So glad you enjoyed these so much, and I could help get some beets in your bf. We gotta sneak ‘em in somehow!

  15. Sheena says

    By accident I pureed the beet raw. Do they have to be roasted first before they can be used in this recipe? Can they still be used or is there an other option?

    • says

      I’d use another fruit puree, such as applesauce or butternut squash. I don’t know that raw beets would give the same texture in these muffins, and their flavor would probably be more apparent. Sorry I didn’t get to you sooner!

  16. says

    Yum! I just made these and they were delicious. I suppose my beets were too small because I ended up having to use 6 instead of two to make 1 cup of puree. Otherwise these were very easy to make, I like that they made exactly 12 so that I only had to make one batch. I used a blend of whole wheat, whole wheat pastry, and buckwheat flour- I love the flavor and melt-in-your-mouth texture that buckwheat flour lends to muffins. These turned out so good! The perfect snack or dessert. Thanks!

  17. Larkin says

    These sound fantastic!! Making them tonight :)

    One question though. I do have a lot of flax meal that needs to be used, but I also have a few duck eggs I was given that I’m dying to try out. Could I use 2 ducks eggs in place of 2 flax eggs?


    • says

      I think duck eggs are larger than chicken eggs, correct? If that’s the case, use ONE egg instead of two. Use your discretion. Hope that helps, Larkin!

      • Larkin says

        It did work :) Thanks! I couldn’t wait to make them, because I was so excited to try using beets with chocolate. So I did one batch with flax, and another batch with 1 duck egg. Both were fantastic. The duck egg one was lighter and fluffier, and slightly more moist (if that’s even possible with these!).

        Thanks for sharing such a great recipe!

  18. Bek says

    Hey Dana, this is officially my new favourite recipe! Decided to whip up a batch for Australia Day and everyone was blown away when I told them they were eating beetroot Hehehe! Perhaps this will mark the beginning of a new way of eating the beloved beetroot on Jan 26th.

  19. Megan says

    I made these today and they came out prefect and exactly as how you described. They were also super fast and easy. I subbed in vegetable oil, banana puree and whole wheat flour. Thank you so much for this awesome recipe and blog!

  20. Lauren says

    Can’t wait to try this! What are the rules on substituting oat or spelt flour? (That’s what I have currently!)

    • Dana Shultz says

      I would sub only up to half of the whole wheat flour in this recipe for best consistency. But if you do try 100% substitution, let me know how it works out!

  21. Adriana says

    Just wanted to thankyou for this recipe, yesterday I baked the second batch in less than a week, I had some beet left and just added a little apple puree to make the whole cup. My family loved them, they are really really good. I’m always looking for ways to healthier treats, I have two very picky men at home. You should have seen their faces when they found about the “secret ingredient” here, well, they kept on chewing and asked for more!

    • Dana Shultz says

      ha! Two picky men approved? That’s HUGE! Thanks for sharing your experience, Adriana. Glad your crew is enjoying them so much.

  22. Lauren says

    These were so good!! So chocolatey and you can’t even taste the beet! I will definitely be making these again and again!

  23. Melissa S says

    Wow!! I am HOOKED on your site!! Amazing recipes.. So simple, healthy and quick – my kind of cooking :)! Have tried several of your recipes and just finished making a batch of these this afternoon, I had to comment and tell you how much I enjoy your site!
    Also, I was wondering how to substitute eggs from other recipes. Can I use the flax eggs in place of eggs always? (In other words: do two flax eggs equal 2 eggs?) I am vegetarian, trying my to convert to full vegan but I am still learning- any tips would help on substituting.
    Thanks and I look forward to trying many many more of your recipes :)

    • Dana Shultz says

      Melissa, thanks for saying hi! So glad you’ve found and are enjoying our site. For the flax eggs, it’s usually a 1:1 trade off in recipes requiring eggs, except for meals where eggs are the star, such as frittatas (probably a given but worth a mention). As far as baking goes, they’ll work in most recipes. A lot of my recipes use flax eggs, so start there as a guide. But then experiment and see where else they work for you! Hope that helps!

  24. Stacie says

    These are great! Even better than the cupcakes! I had leftover beet purée so I thought I’d try this recipe out! Glad I did. Kids are loving them and hubby will be very thankful later tonight when his sugar tooth takes over. Thank you!

  25. Lisa daley says

    I can’t tell you how much I enjoy your recipes and the photography is just beautiful. Thank you both so much.

  26. Christine. H. says

    These were sooo delicious!! For me it tastes a lot better once it is chilled. Keep up the yummy recipes. I love them! :-D

    • Dana Shultz says

      Great tip! I liked my muffins either very warm or slightly chilled. Chilled is delish, no? Glad you liked these, Christine :D

  27. Emily says

    Hi–these look amazing! Any ideas on how to sub out the brown sugar for something else? I don’t eat refined sugars :)

  28. Ryan says


    I’m wondering if it’s possible to substitute the flax egg for anything else vegan friendly? I’ve heard that mashed up banana works well as a binding agent?

    • Dana Shultz says

      A chia egg (1 Tbsp chia seeds + 2 Tbsp water) is a good 1:1 sub. A banana may also work but I can’t guarantee its success for this recipe as I haven’t tried it. Hope that helps!


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