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 12 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. Yami says

    I LOVE YOU SO MUCH! These muffins are super scrumptious! They taste exactly like Sweet Tomatoes brownie muffins but these are vegan which makes everything about this recipe so much more perfect. Thank you!

  2. says

    These look absolutely delicious!! I want to make them for my kids! I actually have steamed beets from TJ in my fridge…can I use these instead if roasting them myself or will they taste different? Thanks love the pictures! Btw do you use a photobox to take the pictures in?

  3. Daniela says

    Hi Dana, its me again! Ive tried this one and it didnt went well :( It does not taste good…tastes beet, I used everything except for the maple syrup, the almond milk (used coconut instead) and the choco chips that I did not have… apparently the ingredients I did not use make the difference!

  4. ConnieP says

    I used apple sauce and skipped the agave because I didn’t have any but they still turned out SO yum especially a couple of days after being made. It’s the first time I’ve been able to bake something edible since going vegan so I’ll be making them again soon :) thank you for the recipe!

  5. Sheena Bo Beana says

    Greetings from Canada!
    I baked these last night and they turned out awesome! I used 1/2 cup of oat flour (I always add 1 tsp of baking powder when using oat flour to ensure they rise properly) and 1/2 cup plus 2 tbsp unbleached AP. The consistency was perfect and they were very moist. I made 24 mini muffins (portion control, ya know?) and am looking forward to sharing with friends this weekend. Thank you for the lovely recipe, I really enjoy your site.

  6. Mycale E says

    Giiiiiiirl, you have got to stop this craziness! After bringing your beet cupcakes to work, one of my friends still hasn’t shut her trap about how amazing they were. So last night I decided to try this recipe. The temp was hovering around 95, couple that with the thought of a 375 degree oven and my attitude went from excited to “oh hell no” in about 6 seconds. Needless to say, mine were not vegan. Who has the patience to make flax eggs when dealing with a severe case of boob sweat? Even with eggs, butter, milk, and regular chocolate chips these are winners! The end result was moist, rich, chocolatey, not too sweet, and without any hint of the beets. These are a perfect breakfast treat that won’t derailing ones diet. So far I’ve gotten an amazing, a lovely, a these smell good(from the creeper who smells everything first), and a looks that’s says “if I wasn’t married, I’d marry these muffins”. You’ve done it again! Thanks for giving us one more delicious way to sneak attack our friends and family into eating beets.

  7. Shelley says

    I made these yesterday morning using pureed canned beets (since I didn’t have any fresh ones on hand) and they turned out delicious! Thanks for another great recipe!


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