Fudgy Vegan Double Chocolate Beet Muffins

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Cutting board filled with a batch of Vegan Double Chocolate Beet Muffins

When 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

Fresh beets for making our Chocolate Beet Muffins recipe

But 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.

Making beet puree in a food processor
Wooden spoons and a bowl filled with homemade beet puree

This 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.

Batter and completed product of our Roasted Beet Double Chocolate Muffins
Sprinkling chocolate chips onto muffin tins filled with Vegan Chocolate Chocolate Chip Muffins

Despite their intense 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:

flaxseed
beets
agave nectar
brown sugar
salt & baking soda
coconut oil
almond milk
cocoa powder
whole-wheat pastry flour
& 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!

Plate of Vegan Double Chocolate Muffins
Healthy dessert of Vegan Double Chocolate Muffins made with beets

I was so pleased with how they turned out. They’re:

Moist
Fudgy
Super chocolaty
Filling
& Altogether satisfying

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

Batch of Healthy Chocolate Muffins resting on parchment paper

Another 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.

Batch of our Double Chocolate Muffins recipe on a towel

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!

Showing to fudgy inside of our Double Chocolate Beet Vegan Muffins

Fudgy Vegan Double Chocolate Beet Muffins

Fudgy, vegan double chocolate muffins with a secret healthy ingredient: pureed beets! Healthy, easy to make, and satisfies a serious chocolate craving.
Author Minimalist Baker
Print
Tray of Fudgy Vegan Double Chocolate Muffins
4.89 from 131 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 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 (plus more for topping)

Instructions

  • See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce.
  • Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease (as original recipe is written // adjust number of muffins if altering batch size).
  • Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
  • Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
  • Stir in the almond milk and whisk once more.
  • 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.
  • Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12 as original recipe is written) and sprinkle with a few more chocolate chips (optional but recommended).
  • 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.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 muffins Calories: 171 Carbohydrates: 27 g Protein: 3 g Fat: 6 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 233 mg Fiber: 3 g Sugar: 12 g

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  1. Rebecca Narvaez says

    These muffins turned out to be the best muffins I’ve ever had in my life. This is a true statement. They are perfectly sweet, and moist and insanely delicious. Can’t wait for the family to come home to devour them before I eat them all…. Thank you!!!!

  2. Alice says

    Just made these and they were a hit with my parents, who are super picky with dessert! Perfectly moist, chocolaty, and not too sweet! I substituted apple sauce and cow’s milk, and it turned out yummy. I think you might have forgotten to insert when the flax eggs go in to the recipe (or I missed reading it), but I assumed it was with the other wet ingredients.

  3. Mary says

    Thanks for sharing recipe. I substituted sugar with dates to make it free of refined sugar, came out great. Big hit with the kids!

    • Alissa says

      Wow! I wouldn’t have thought of that. I don’t have brown sugar anyway and was wondering if I should just use my organic cane sugar, BUT I also have dates. I think I will try that!!! Thank you :-).

  4. Annija says

    Hi, just made muffins. They really look grate although taste like soft brick. Even feels like there is error in recipe – sugar or syrup should be 3 times more. Very disappointed.

  5. Bella says

    Soooo I recently went vegan and my sweet tooth has been driving me nuts- after years of eating processed foods and sweets- I’ve got to tell ya, these muffins are AMAZING. Seriously. My mind has been blown and I’m eager as ever to share this recipe with all my friends (insert happy tongue face emoji) :-) :-) :-)

  6. Em says

    Thanks for the great recipe. I baked it in a cake pan, rather than muffin tin, and it worked well. I baked it for 10 extra minutes. Also, I subbed cow’s milk for the almond milk and used eggs rather than flax eggs, so if anyone else is thinking of those substitutions, I can confirm it tasted great.

  7. sarah says

    Does applesauce work as well as beets in this recipe? Also, which works better in it, coconut oil or vegan butter?! Looks amazing by the way!

  8. Christie says

    I am so glad you posted this. I have about 15 pounds of beets, and was looking for something new. What a unique recipe. I am going to try make them this weekend. The only thing I don’t like about beets, is the peeling!

  9. theresa @ Two Much Fun says

    Thank you so much for a delicious and MUCH healthier version of chocolate chocolate chip muffins from the bakery. My five-year olds devoured two muffins each. I was praised as, “The best mom in the world!” Thank you!!!!

  10. melanie says

    love love love, my sons aks for another 12 just after they finish the first pan! i made it with eggs and it was amazing! thanks again.

  11. jackie says

    made double batch of these tonight, we all loved them – so fabulous to find recipes without eggs for my son’s benefit, look forward to exploring your entire site!

  12. LuvAli says

    Hi!

    I just made these, and for some reason they had a rubbery texture on the outside. What did I do wrong? Note: I used Bob’s Red Mill 1:1 Gluten Free Flour. I think there is guar gum in the flour, which I think may be the problem.

    PS I loved your vegan roasted red pepper pasta recipe, and your vegan alfredo recipe! Delish ?

  13. Shannon says

    I have gluten and dairy allergies – made these yesterday by substituting the whole wheat flour with a GF flour blend plus 1 tsp xanthan gum, regular eggs and used applesauce since I didn’t have beets on hand. They came out absolutely amazing!!! My bf with no food allergies was gobbling them up and had no idea that they’re surprisingly healthy! Thanks for the great recipe, I’ll be passing it along!

  14. Ryll says

    Just pulled these out of the oven right now, I can’t wait to try them :) this is the second recipe I have tried from your blog, the first was the “cheese” cake! Which everybody loves, so im sure these will be just as good :)

  15. kristo mitford says

    These muffins look fabulous but unfortunately I can’t eat refined sugar at the moment so do you have any ideas as to what I could substitute for the brown sugar?

    I notice you use date puree in other recipes – would this work? And if so, what sort of quantities.

    Thanks for all the great recipes – and your photography is the best!!

  16. Vicky says

    Just made these – yum! Didn’t have any chocolate chips on hand, so I used a chopped up vegan chocolate bar and they came out great.

  17. Ayana says

    They came out deliciously!! people loved them.
    The only thing is that they flattened in the middle…why do you think it happened.
    I subbed for coconut milk since I didn’t have almond milk and I did notice it didn’t fizz when I added the baking soda…maybe that was it?

    but they are soooooooooo good!!!

  18. Sheetal says

    So I have never used beets before in ANYTHING. But I really love double chocolate muffins :)
    First question, can I sub Trader Joe’s Steamed & Peeled Baby Beets into this recipe? If so, do I still have to roast them into the oven, and then puree?

    Second, do you need to change minutes and temperature of oven, if you are using a cake pan?

    just trying to make this recipe work with what I got…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If they’re already steamed, just drain/puree them as is! You will need to keep the oven temp the same, but increase the cooking time, probably by about 10-15 minutes or more. Good luck!

  19. Ashley says

    Just made these for my boyfriend’s birthday and they were delicious! I used butternut squash purée and it worked perfectly. I love that these are much healthier than the traditional chocolate chip muffin, yet they don’t taste it at all

  20. Cathy says

    I make this for my grandchildren. They love it and I feel good about giving them a healthy snack and they don’t realize they are eating a vegetable.

  21. Alice R. says

    I made them this morning and they turned out great ! So delicious ! I used oat milk instead of almond milk and coconut sugar instead of brown sugar :) thank you so much for sharing the recipe !

  22. Lisa says

    Listen. I am not vegan. I do not like chocolate. But I. LOVE. THIS. RECIPE (in fact, all of your recipes that I’ve tried)! Holy crap, dude. I don’t know what it is about the combination of the chocolate, beet, and the texture of the whole wheat pastry flour, but I CRAVE these muffins. I’ve made them probably ten times. Right now, I have a cake version of it cooling in the kitchen – I baked the whole recipe in a single layer in a 9-inch pan (okay, skillet, because I didn’t want to go digging for a pan) and made some avocado fudge frosting to top it with. I AM NOT VEGAN WHAT ARE YOU DOING TO ME.

  23. Melanie says

    I just ate one of these that I made last week, and they are incredible! Thank you for finally giving me a chocolate solution for all the beets my CSA has been piling on me.

  24. rebekah says

    these are the BEST muffins I have ever had in my life that were made from scratch! They were so easy and quick to make. These will def. be a fav. in my household. I am new to the vegan lifestyle. I love animals, but I mainly did it for a lifestyle change. I wanted to cry when I realized that I could eat something so delicious that was almosttt guilt free. LOL I shared them with friends at work. Your website/blog has been a lifesaver for me. I have quickly tried several recipes in the past few days and still have managed to lose weight! Win win! THANK YOU SO MUCH!

  25. Kate says

    Just wondering if you have ever tried baking this as a cake rather than muffins? If so how long did it take to bake through?

    I need to bring a cake to my friends potluck bridal party on Sunday and I’m hoping this will be the one!! (I make the muffins on the regular)

  26. Kristen says

    I tried these and they are quite possibly the best vegan muffins I have ever had! I’d like to make these for my gluten-free friends, do you think they would still turn out if I used gluten-free flour?

  27. Mary Frances says

    These are the bomb Dana! They turned out perfectly, thick and dense and fudgy, just like any chocolate muffin should be. I used pumpkin puree instead of beet but other than that, I followed as written. Thanks for such a fantastic recipe, I’ll definitely be using this one again. And again. And again. :)

  28. lena says

    They are yummy, but mine did not turn out as fudgy and gooey as yours pictured. I cooked the second batch for only 15min and they seem less dense. Any suggestions on what I could do different next time.

  29. Ermioni says

    I just made them. Delicious and moist! However, the beet taste and smell is a little too strong for my liking. I would add more cocoa powder, more chocolate chips, and maybe some vanilla essence.

    Thank you for the recipe!

  30. Sara says

    I love to bake as a stress-reliever, but don’t want to have unhealthy food around all the time, so this recipe was perfect! I used beets and they were delicious! It was also fun staining everything purple in the process. Thanks for the great recipe!

  31. Rebecca Miller says

    My local Costco carries organic beets already peeled and in four packets. I just use one packet per recipe and the muffins are delectable. Kid-approved, too! Thank you for sharing.

    • Alissa says

      Ha! That’s exactly what I have in my fridge right now and was wondering if they’d work! Glad to know they will :-).

  32. Chana says

    Love these muffins! I am gluten free so I made It with gluten free four blend and it was amazing! I recommend it to everyone to try it out.

  33. Geetha Stachowiak says

    The beets sounded like an awful lot of work – so I just added an equal amount of applesauce instead. These are the best vegan muffins on the internet. I hope you keep churning out these easy vegan recipes and make tons of $ with your business. Good luck with everything.

  34. Amy says

    Ooookay, these are amazing. I’ve determined that they definitely fall under the category of dessert, and make a damn tasty brownie. Oh wow. Good work. I am in love. So pleased that I am sneaking vegetables into my desserts – thanks so much!!!

  35. 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!

  36. 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.

  37. 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.

  38. 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!

  39. 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!

  40. Anjali 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t use a photobox! Just white poster board to get two white surfaces. Thanks!

  41. 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!

  42. Ryan says

    Hi,

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  43. 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 :)

  44. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  45. 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.

  46. 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!

  47. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  48. 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  50. The Home Vegan says

    I baked these today using the Gluten-Free Goddess GF flour mix (my first attempt at GF subbing), and the texture came out great. It was interesting how much the colour changed with baking, from quite purple to a perfect rich chocolatey brown. Wonderful recipe, thank you!

  51. Lauren says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  52. 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!

  53. 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.

  54. 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?

    Thanks!

      • 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!

  55. Gabi 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!

  56. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  57. Ceara @ Ceara's Kitchen 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!

      • Ceara @ Ceara's Kitchen 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! :)

  58. Katie @ Produce on Parade says

    Wow! So cool, yum. I had a friend’s mother who used to make beet cakes growing up, but a muffin, how fun!

  59. 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!!!

  60. Brittany 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!

  61. Amanda @ Once Upon a Recipe says

    HOT DAMN. I’m totally going to speed home and make these tonight. They’re like…healthy red velvet muffins! Except even better because they have a bunch of cocoa.

  62. Kathryn 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!

  63. Lindsay @ The Live-In Kitchen says

    OMG I used to LOVE the otis spunkmeyer muffins! I wish I had bought beets at the grocery store today, these look amazing!

  64. 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.

  65. Yead 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.

  66. Emma 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!!!

  67. The Vegan 8 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! :)

  68. 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.

  69. Ellen says

    Ooh! If treats had been this wholesome when I was growing up maybe my mom would have let me have dessert after lunch!

  70. Kari @ bite-sized thoughts says

    It’s been a while since I’ve made anything chocolate/beetroot! I’ll have to rectify that with these muffins – they look beautiful :)

      • AlinaRose says

        Super random side note I thought I’d share on the subject- beets will loose some nutrients when boiled, yes. But you can use the water to add to smoothies, detox waters ect. But the best way to use it is to then make borscht with the water! Just add veggies and additional srock and seasonings and you have a quick pot of stew.It’s traditionally how it’s made in the Ukraine…. So boiling the beets may be easier for some and there’s no need to sweat about the waste as you can repurpose it in many healthy ways!

  71. Danielle 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!

  72. Rebecca 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

  73. Katie @ 24 Carrot Life says

    Top these with some of your Peanut Butter Mousse and I’m in heaven. That’s definitely happening soon in my kitchen!!

  74. Allison 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)

  75. Megan - The Emotional Baker says

    You always need a little something sweet after lunch. What could be better than a chocolate muffin? Although I’d love to give roasting a beet a try, I may just start with applesauce.

  76. Marina @ Lazy for Diet says

    Beet one of useful products, but I seldom add it in the food… It seems to me, she always adds specific taste. But these cupcakes directly shout “Prepare me! “. I will go to shop behind beet ;)

  77. Lee 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

      • Stephanie says

        I have made this recipe so many times… It’s always a crowd pleaser… And when I tell people the secret ingredient, they almost choke on their muffin… But then reach for another. Thank you for sharing!

  78. 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!