Fudgy Vegan Double Chocolate Beet Muffins

This is my absolute favourite muffin recipe to bake. I started when we had an overabundance of beets from our veggie box, but will now buy beets specifically for this recipe.
They freeze beautifully! Individually wrapped, will thaw by lunch.
I use a chia egg because I don’t usually have flax, and regular dairy products because I’m not vegan. I’ve also subbed cocoa nibs for the chocolate chips and find they give a fun texture.
Thanks for a great recipe!

Very good !! I don’t bake with oil so instead a very ripe banana. I used applesauce instead of beet which I didn’t have on hand. I added cacao powder instead and next time I may use less flour and add protein powder as I do often.. I love chocolate so I added some white chips as well😊

We make a batch of these often. Freezing some for later. I have used steamed and roasted beets with similar results. I always use coconut sugar for my brown sugar. I have used a variety of flours. Whole wheat, Einkorn, and most frequently spelt. Depending on the type of flour and how moist my beet puree is I sometimes add a little more almond milk. Also I have used cocoa and raw cacao with equally good results. I personally prefer the cacao for the health benefits. Oh and I do love choclate so I always find myself going a bit heavier on the choclate chips. Thank you for a great recipe.

This my first attempt at vegan baking & I’m so pleased! I needed to use some of the recommended subs—regular flour, maple syrup & coconut oil. These really set up well & I found they taste even better once cooled. I love the combo of lower calorie-nutrient dense. I’ll be making these again. Thanks!

Fabulous recipe!! I’ve made two lots of muffins and one Black Forest cake (using this recipe as the cake base) – they’ve all turned out well, but the cake was super! I’m going to make it again this Saturday for a birthday gathering. I changed quite a few things – cake = 1 1/2 x recipe. Substituted the flax eggs for 2 free-range eggs – from our backyard chooks! (3 eggs for the cake because I made 1 1/2 the recipe). I don’t like refined fats – so I substituted the almond milk + coconut oil for coconut cream (only using the thick part of the can). Gluten free flour – a mix of freshly milled buckwheat, almond meal, ground flaxseed and tapioca. Honey + stevia (blend) + rapadura sugar as sweeteners. Cacao powder instead of cocoa. I added a little soy milk at the end to thin the batter down just a tad. Ohhhh my goodness – divine – amazing – and oh so healthy!!!!! Love the addition of the roasted beets! My hubbie and our friend couldn’t taste the beetroot! The blackforest version is insane.. especially smearing the centre with home-made low sugar strawberry jam!!!!! Coconut whipped cream mmm mmm. This is going to be my go-to chocolate cupcake/muffin/cake recipe from now on. Keen to try other fruit/veg like apples, cooked carrot, maybe citrus and berries too! I am a massive experimenter. Of course, omitting the eggs would probably make it tougher – I do love my plant-based baking, however, using eggs definitely makes a difference :)

Vegetables hiding out in desserts is one of my favorites things. I love being able to eat something sweet and know that it’s still healthy. These did not disappoint! I halved agave and brown sugar and used whole wheat flour but otherwise followed the recipe. Mine didn’t come out nearly as smooth and pretty but they were still moist, perfectly sweet, and delicious.

This is a fantastic recipe! I use real eggs and safflower oil. I’ve made them so many times, and have used chopped chocolate when I’m out of chocolate chips and they’re still perfect. What I love is that they aren’t too sweet, with an amazing deep chocolate flavor. My grandkids can’t believe there are beets in these muffins!

I turned this into a loaf (increased time and tested it for doneness every few minutes.) The chocolatey-ness with the beets makes a delicious moist baked treat. I didn’t have a full cup of beet puree and made up the difference with Mott’s Mixed Berry Carrot applesauce. Another MB winner :)

I have been making these muffins for almost 3 years. They are my husbands fave and I love them too. I plant extra beets in my garden now and then I puree them and freeze in 1 cup portions. So I can make some all year long with my home grown organic beets. Thank you @Minimalist Baker for this delicious, healthy recipe!

I cannot get over how good these muffins are! Amazing! They taste like a fudgy chocolate cupcake but they’re not loaded with sugar! Made mine with applesauce because I did not have and coule not figure out where to get beet puree. Also had to sub Namaste brand GF flour for the whole wheat since we’re gluten free. Oh my word they are good! Easy to make, great texture, gentle bit of fruity flavor but mostly just chocolate-fudge goodness. I used Guittard brand chocolate chips. Amazing as always!

Yum! I made this today with a cup of grated raw beets instead of purée and blended the beets with all the wet ingredients. Turned out great- wonderful texture, delicious, and a hit with the kids too!

These are absolutely delicious! Super moist, very chocolatey and a total win with the kids and grown ups.

Pretty good! Very moist, fudgy texture, but a little “beetier” flavor and color than other chocolate beet cake recipes I’ve tried–this didn’t bother me or my husband but my children didn’t like them. I will try it again with half beet puree/half apple sauce to see if they like it better. Thanks!

Thank you for this recipe. My toddler, who doea not like beets, love those muffins! Amazing way how to get them to eat beets! 😊

I absolutely LOVE this recipe! It is so versatile. I have made it with eggs; I have made it with flax seed; I’ve done half egg and half flax. I’ve tried beets and squash and applesauce and even carrots and some bottled cherries I needed to use up. The “framework” for this recipe is awesome, because no matter what I’ve tried, it has turned out great, and my kids gobble them up. In fact, I usually make a double batch and put half of the cooked muffins in the freezer, because my family always wants more.

Had no time for beet puree, so went with apple&pear store bought, 1 cup plain white + 1/3 whole wheat and instead of baking soda used 10 g of baking powder. Turned out great!
I think I want to add some coffee next time…

Um… these are AMAZING! I needed something portable, healthy, and tasty for my daughter to take to school for breakfast and these were perfect. Today is the second day of school and I have a second batch in the oven because they are so good that we’ve almost eaten them all in 3 days. My daughter, who is 6, helped me make them and she is so proud that they have beets in them! Thanks for making recipes that are kid approved and make me feel good about what I’m feeding my family.

I have made this recipe multiple times! It is a favorite for everyone! Plant based or not! I personally don’t use any oil at all so I sub my oil for applesauce or extra beet purée!! It comes out incredibly delicious every time! (And it doesn’t stick) We also use this recipe for birthday cakes, and brownies! Thank you for this recipe! It is a LOVE in our book!

made this recipe so many times … with substitute for the flour(1 cup whole grain spelt and 1/3 cup seedmeal mixture (equal parts sunflower, pumpkin, flax and chia seeds) perfect everytime. I also add 2 tablespoons of plain yoghurt. A family favorite and all time crown pleaser. Thank you so much for this recipe.

Great recipe and toddler approved! I bought canned beets and puréed it in a mini food processor. Here are the subs I made since I had these things on hands-subbed 2 eggs for flax eggs, stevia for brown sugar, sugar free syrup in place of regular syrup, and white chocolate chips instead of dairy free chocolate chips. I made these into 48 mini muffins and baked at 375 for about 15min. Will make again!

I’ve made these countless times, and they never disappoint. I never tell the secret ingredient until after people have fallen in love. Today, since it’s high beet season in my garden, I made a huge batch of the batter. I used half for muffins, but I added a dollop of chocolate hazelnut butter to the center of each (https://minimalistbaker.com/4-ingredient-nutella-vegan-gf/). Yummy! The other half, I thinned out with some coffee to make pancakes. These turned out great, too!

Thanks Dana for this wonderful recipe. This is my go-to recipe for muffins. Love that they are so healthy. Have made this many times (love that this recipe is so reliable each time!) since 2018, and shared it to friends and family. Each time it get gobbled up! :)

I have made these several times with my toddler “helping”. We love these muffins! I’ve done both flax eggs and regular eggs and both work great. Mine are always done close to 17 min and moist and tasty. Thanks for consistently good recipes!

Yep… this recipe is a keeper… i’ve made this at least 4 times now and each time my children love them… i have to add at least 1/2 cup Of chocolate chips just for good measure, and today had to add an extra splash of milk to compensate for the types of flours I was using, but tasty none the less. Thanks for the trusty recipe, no doubt making these again!
-Ashley

I made these and they were incredibly good! Totally Otis S.-esque! I got beets in my CSA and didn’t know how to use them–so Minimalist Baker to the rescue. I learned how to roast them, then pureed, and used them in two recipes. Did not detect any beet flavor. They were SO good! I will be making this again. THANK YOU!

Delicious and moist! I used pre-cooked beets, soy milk instead of almond milk, and half spelt flour / half white flour, and coconut sugar instead of brown sugar (because these are what I had!). I made them in a mini muffin tin using a one-tablespoon cookie scooper and baked for 13 minutes at 375 degrees. They were easier than I expected. My husband and 11 yr old loved them. I will make again.

These are absolutely delicious. Last week I made them with beets. And this week with processed apples. They were still fudgy with apples but the fudge factor shot up considerably. Also a side Thank you for introducing the book ‘Fiber fueled..’ It has transformed my life literally. I never use to know what/how to eat properly. And that book and your insta- interview of questions with Dr. B really helped me. As a vegetarian, I already had options. But reading that book increased my options by like a million. Thank you soo very much.