Fudgy Vegan Double Chocolate Beet Muffins

These are unbelievably delicious! It’s a treat I can give my kids and feel pretty good about.
I used whole wheat all purpose flour and went a little light the sugar since they’re for my toddlers. It made 12 medium muffins.
They turned out great and I ate 4 right away.

These muffins were delicious!! My 5-year-old, my partner, and I could not believe these chocolate muffins were made with beets. I modified the recipe to be gluten free by using a whole grain flour blend of 97g teff flour, 60g sweet rice flour, and 46g oat flour (borrowed from the Bojon Gourmet’s recipe for GF red velvet cake made with beets—which I also highly recommend). I didn’t bother with xanthan gum, and otherwise, I prepared the recipe as written. I did increase the bake time of my muffins to 24-25 minutes because sometimes GF baked goods need a bit longer in the oven. Fantastic texture and taste!

I’m trying not to eat added sugar so instead of sugar/maple syrup I used a ripe banana, and subbed oat milk for almond milk. I had to add a bit more milk at the end since it was too thick, and had to add more baking time, but they came out great and were delicious.

MY GOD! These should be on everyone’s go to muffin recipe. You’d never guess these have beets in them, I used cacao powder instead of cocoa & they were AMAZZZZINGGG! These will be a weekly staple in my house

Delicious! Wonderful texture loved by adults and children alike.

This turned out so delicious!
I used: two eggs instead of flax eggs, home made cashew milk, 1 cup 1 to 1 GF flour and 1/2 cup almond flour. This is Oh my goodness Good! I have a friend coming by this afternoon, I can hardly wait for her to try it!

Thank you for this recipe!

Just made these with raspberries
I forgot the egg!!! But they were still awesome.
I used spelt flour and butter as substitutes 😊

Had to make the following substitutions based on ingredients available: used gluten free flour (Vitacost brand) with 1/4 t xanthum gum, used coconut sugar, used macadamia milk, used bitter sweet choc chips and the verdict: delicious. All other ingredients were per instructions. The muffins look weird (compared to yours) but taste great! Went on to make the beet hummus which is also delicious. Glad I took a chance on “other” ingredients.

Fabulous outcome every time. I love making these muffins for my family. They are loved by multiple generations. I mainly use applesauce or pumpkin purée or butternut purée because I rarely have beets on hand. I have used unsweetened soy, almond and oat milk with no trouble. I use white whole wheat flour because I never have pastry flour. They are moist and delicious! Try them.

I liked it. Specially bc I love beets.
The only thing I didn’t like it is too much “talking”. Next time go straight to the recipe please.

My FAVORITE muffin recipe, period. Beets and chocolate are my two favorite things so obviously I’m obsessed, but I’ve made these for even the pickiest eaters and everyone has loved them!

I used eggs and butter since I’m not vegan, used coconut sugar, used different kinds of milk and flour, ect. and every single time they come out amazing!

By far the best chocolate muffins I have ever had. Dana you are amazing. I love this website. Everything I’ve made has turned out amazing. The only downside to this site is it is too easy to use during quarantine times and I may gain some weight.

These were pretty good – and I have to say – better the day AFTER baking. The first day I baked them, the texture was a bit gummy ( I used WW pastry flour). The second day, these were fudgy, moist and dense. I rarely recommend waiting to eat a baked treat, but would recommend the second day for these ones!

I had beets that I didn’t know what to do with. And I didn’t want them to go bad so I made these today. OMG! These were incredibly yummy! My husband and 8yo absolutely gobbled them up too. I think they had 4 mini muffins each. LOL. These are now my go-to recipe for healthy chocolatey muffin goodness. Thank you so so SOOOO much!

P.S. the substitutes I made were (1) using regular/normal semi sweet chocolate chips as we’re okay with dairy; (2) using 2% milk; and (3) halving the amount of brown sugar as we don’t like things too sweet. Still sooooo good! And I also managed to make around 45 mini muffins/cupcakes.

Holy moly these are delicious! I often get beets in my CSA box, and I find that for me eating them by themselves just roasted up can be a little intense for me. Now that we’re on lock down I figured now would be the perfect time to use them. This recipe was just the ticket!

The store was out of brown sugar so I used Dark Muscavado sugar, and I used Casava flour, and let me tell you, between two people we ate 8 muffins in less than 24 hours.

I still have more beets so I will being making these again many many times.

In light of everything happening with Covid-19 I whipped up a batch of these muffins over the weekend as a special treat for my dad and his co-workers.

I used chicken eggs and regular milk (I’m not vegan) but otherwise followed the recipe/ingredients as written. These turned out amazing! Would definitely make them again.

WOW!!!!

Ok, i was a little sceptical at how nice a “beetroot” muffin could actually taste… but i had three huge Beetroots that i had to use and i have kids that love chocolate so thought why not try mix the two to make them something healthier to snack on…

These are far far better than i had expected. its a 10/10 for me!

The only substitutes i made were flax eggs for standard chicken eggs. Everything else was by the recipe. i also made mine into small bite sized muffins using a smaller muffin tray so should get at least 24 muffins!

Thanks for a great recipe… i will be making these again…

I’ve been making this recipe for about 5-6 years now, and it’s always been a favorite. I’ve made these both following the vegan recipe (flax egg, coconut oil, coconut milk) and using melted butter and cow’s milk. I’ve used precooked beets and roasted them on my own, and both work. It’s a very easily adaptable recipe. I even made it in Germany where I couldn’t find brown sugar anywhere. All the times I’ve made, they’ve turned out splendidly. Unless you tell people what is in them, no one would guess that they’re made with beets! This recipe does not taste 100% like chocolate and there is a hint of its vegetable secret for more discerning palates, but it doesn’t make them any less scrumptious. Fudgy, yet not too heavy, they make a perfect addition to anyone looking to add more nutrients to their baking roster. This recipe also works well as a cake, baking it in two 8-inch round pans.

Mmmm, so so beautiful. My first vegan muffin-what a delightful treat. My 9 year old daughter made them-yummy x
Thankyou x

I substituted the almond milk for regular milk, coconut oil with butter and maple syrup with raw cane sugar since I wanted more of an eggless recipe and my family is fine with dairy. My only hiccup was that I found the mixture a little heavy. I wanted to add some water but did not want to make any changes. At the end, the muffins tasted really good and rose well. But I found it to be a little on the dry side. So I topped it with some chocolate buttercream and it came out very well.
Maybe I will add some milk/water during the next batch, just to thin it out a bit so that the muffins are super moist. Nonetheless, super happy with the recipe :)

I love the idea of a beet cake for my son’s birthday but hard a hard time finding a recipe for one so I opted to try this one out. I used an 8″ round pan and using the whole recipe made 1 cake. So, to make my cake double tier, I made another batch but with pumpkin puree. With the beet cake I cooked it for 27mins but found it to be slightly overdone. With the pumpkin puree I cooked for 24 mins and it came out perfect! I can’t wait to frost and celebrate my son’s 3rd birthday with it!

Oh my gosh! Delicious!! Cakey and chocolate-y and just incredible! Thank you for this recipe. I will be making these every chance I get.

These are just what I needed in my life!
I have a whole list of dietary restrictions, so I replaced the flour with bobs mills gluten free flour 1:1, used chia seed egg replacement instead of flax seeds, used canned coconut milk instead of almond milk, 1 tsp of liquid stevia instead of sugar (but will probably use less next time), added around 4tbsp of collagen powder, and omitted chocolate chips all together (though I think I’ll splurge and add them next time!)
Thank you again for this great recipe.

This is by far my favourite “quick and easy but oh so YUMMY” recipe! I love the beet puree and the healthy kick it provides. I usually use white flour instead of whole wheat and the muffins turn out just fine.
One day I wanna make a cake from that batter and spoil it with whatever frosting will come to my mind, and if it turns out well, I’ll name it “the Dana cake” in your honor!
Thanks for all your great recipes :)

Delicious recipe! Our family isn’t vegan so I just used regular eggs and milk, plus just regular whole wheat flour. I make this recipe using the beets and double it because otherwise we eat them up too fast! Delicious and chocolate-y! Have made a few times and need to copy the recipe for the recipe box :)

Love love love these!! I made some adjustments…I used bob’s red mill 1 to 1 baking flour (gluten free), used a combination of beet and apple sauce, and used a bit extra honey and no brown sugar, and coconut milk. Making some mini muffins now to send for school snacks!

My husband told me, “these will not last long.” They came out great. I made it with the leftover pulp from the beet-carrot-apple-ginger juice, and although the batter tasted a bit gingery, the final product came out Amazing. Yay for vegetables in muffins!

Just made this recipe for the second time, they are so good! Love the cocoa flovor. Made them without the choco chips and with puree from cooked beets. They freeze really well, too. Really appreciate that you need just one bowl :)

This is AMAZING! Especially fresh out of the oven! You can’t even tell there are beets in here with all the chocolate. You also would never guess that it’s vegan! I can’t wait to make this again next time I have beets and I’m not sure what to do with it. I had about 3 small-medium size beets and those were exactly 1 cup of puree.

I made these just this past week, and even my non-vegan friends enjoyed them! One actually enjoyed them so much she asked me to come over and make them with her! I didn’t have brown sugar when making them so I substituted that with silan (or date syrup), And i opted to keep it gluten free with coconut flour and they came out just as delicious!! Thank you so much for this recipe, will be sure to make again!!

These are delicious! I had to make a some ingredient switches – honey, coconut sugar, oat milk and spelt flour – as they were the ingredients on hand. Worked out great!

WOW, Dana!! We absolutely loved these!! I cut the sugar in half. Still incredible!!

Before being gluten free I made these all the time!

I just tested them out with sifted gluten free flour by bobs red mill and also subbed the brown sugar with coconut sugar. They came out just as I had remembered them! And my two year old just gobbled it up too!

Ohhh these are so goooood! They are moist, fudgy, not too sweet. Perfect straight out of the oven, and (dare I say?) even better the next day. I found that the slight “beetiness” was almost completely absent in the muffins the following day. I did increase the coconut oil to 1/3 cup, and they weren’t greasy, just super rich and moist. The batter is very, very thick but do not be alarmed! Thrilled with how they turned out, thanks so much for the recipe.

Definitely a winner! I used coconut oil and agave, they came out perfect. Such a great way to sneak beets into my husbands diet, ;) he’s not a fan of beets but he likes these. I also made the gluten free version which came out amazingly well for gluten free, I was surprised at how well they rose and the texture was great. I prefer this recipe though over the gluten free one.

These muffins were a big hit with me and my toddler – very chocolatey and not much of a beet taste. I took a risk and used precooked beets (Love Beets from Whole Foods), and the entire package ended up being the perfect amount of beets. I added it to the blender along with the other liquids to puree the beets and then dumped everything in a bowl to mix in the rest of the ingredients. Thanks for the delicious recipe!

I was determined to bake these tonight (despite the current heatwave here in PDX) and happy I did! My pantry was lacking so I had to sub a few items (I used coconut milk, egg replacer powder and coconut sugar in lieu of brown sugar) and these still turned out awesome! I love beets so I’m all about this combo. Excited to try these true to the recipe next time!

Delicious! I finally made it with roasted beets, instead of the usual applesauce. DON’T USE BEETS IF YOU DON’T LIKE BEETS! (DUH!)
Next time, and every time after, I will use butter instead of coconut oil. I forgot how coconut oil hardens when hit with cold ingredients (annoying).
I had a few unmixed bits of baking soda within the finished product, which was, and is, disgusting. Next time I’ll add 1/2 tsp LESS baking soda, and be sure to mix it better (if that was a reason).
I like it most with applesauce, yet beets give a delicious dirty beet taste to the chocolate cake, which I like. Plus…I had roasted beets on hand and I really wanted to make this chocolate cake with them.
I usually make with flax eggs, but this time I used chicken eggs, since I didn’t have flax.
With an 8×8 pan it’s the same baking time ~ I accidentally baked probably 20 mins total, but I’d bake for 17 mins next time.
GREAT RECIPE!

i would give this recipe more stars if i could :) used spelt flour…. they were divine!!! also had awesome results with quinoa flour and seed meals mixture. My kids favorite muffins!!! even my fussy 9yr old.

I love this recipe! I have yet to try it with the beets, but I found this recipe last night and had to make it despite it being 2am! I subbed out the beets for “applesauce” which I made by peeling and chopping up 2 apples into a bowl and microwaving for 3 minutes before smushing them further. These are soo easy to make and by far the best “healthy” chocolate baked good I have tried yet, next time I will definitely make the full 12 and use beets! I highly recommend anyone to try it

I used the leftover beet pulp from my beet juice, subbed agave for a full ripe banana, and water for almond milk (ran out). I love them! Topped them off with a couple of pumpkin seeds and added in some cranberries to give them a festive spin!

Thanks MB!

I decided to make these last night. I was super skeptical because when I licked the batter off of the spoon, it still had an in incredibly strong beet taste. But, I was happy to find that in the process of baking and cooling back to room temp, the beet taste was almost entirely gone. It was like magic. There was the tiniest of carrot-y aftertastes, but not enough to stop me from making these again. Especially give the nutritional wow factor you get from adding the beet puree. Plus, they were so incredibly moist. This recipe is definitely getting bookmarked and saved for future use.
My only quibble is that I wish there was a faster way to roast the beets. I might experiment with that step of the process the next time I bake these.

Delicious! You can’t taste the beets at all, the muffins are lovely and moist. Served them to a bunch of people and everyone loved them!
I made a few substitutions based on what I had on hand: canola oil instead of coconut oil and water instead of milk.

These were amazing! I am lactose intolerant so I love baking vegan recipes, and these hit the spot. Thank you for this recipe!

Simply amazing! Cannot tell they are vegan at all! I used applesauce this time, but I plan to use beets next time. :)

My daughter (3.5 years old) and I made these this afternoon! They were a huge hit! Moist, subtly sweet (unlike a lot of chocolate muffin recipes that are hurt-your-mouth sweet) and easy to include the kiddos in the process. Thank you for another great recipe!
I made them as the recipe called for, except subbed plum puree for the beets. (We have more plums than we know what to do with!) Yum. We also used mini-chips instead of the regular sized chocolate chips.
Thanks again and keep up the good work!

So delicious! I used apple sauce instead of beets as recommended. Also i used half whole wheat flour and half unbleached all purpose flour. My 3 and 6 year old girls loved them too. i made 2 dozen amd froze half. :)

A new family fave! I usually make 2 batches and freeze them with great results. I even made a freezer stash for my Stepdad for Father’s Day…he LOVES them and he hates beets (hee hee hee).

I make these muffins often for my students to introduce them both to vegan cuisine and to beets. I’m wondering if you have every baked the batter as a cake. If so, what sized pan you used and how you adjusted temperature and/or baking time.

Hi Diana! OMG how delicious! I tried them cause I had some beets left and they are amazing. I substitute almond with pumpking butter, I did not put sugar but only agave and used oat flour. Perfect taste and consistence❤ thanks for this recipe!

Just made these and the entire family LOVED them, even the PICKY middle kid!! I used regular eggs but will try flax eggs next time (kinda nervous about it but will give it a try). Thanks for another delicious recipe!

I have made these twice this week! These muffins are fantastic! I made them exactly like the recipe; they are perfect!

These are amazingly delicious and light.
I used:
• regular semi-sweet choc. chips
• whole wheat flour
• applesauce

Thanks Dana!

Just made these little gems for the kiddos! We only had beet powder so I subbed butternut squash puree. I did add 1T of beet powder in case the beet flavor was key. Otherwise, we made no changes. The batch resulted in 11 big muffins that will be gobbled up with very little guilt! Thank you again.

HI Dana,
I made these this evening with my 3 1/2 year old to see if i can get her to eat a healthier version of chocolate cupcakes/muffins. And she LOVED them! And to think these are vegan too. SUPER simple and easy for my daughter to help out. I’m going to bring some to work and see what the adults think. ;)
Love your website and cookbook. Keep it coming, Dana. You are awesome!
Nadia & Madelyn

Hi Dana !

My mother and I have been vegetarians for ages and have just recently gone vegan ! Your website is just amazing, making vegan food soooo simple and tasty.
We made these today, and used pumpkin instead of beetroot and they were some of the best chocolate muffins we have ever tasted !

Keep the recipes coming, you are doing a fantastic job !

Etoile and Kate

i love this muffin recipe, i baked more then 5 times and everytime come out perfect. thank you!

I made this today and I liked them a lot, but I like some of your other recipes better. It’s easy to see and taste that these are relatively healthy which is ok if you’re prepared for that. Sometimes it’s nice to cover up the healthiness, hehe, like in your black bean brownies :-D I think these muffins are good for when you want something sweet and healthy. Thanks!

I made these today and they were my first muffins ever made.. It went fantastic! So delicious!

I love your site and I’m so glad a friend told me about it! I’ve made several of your recipes and they’ve all been wonderful. My younger daughter has fructose malabsorption and several food sensitivities which often requires tweaking of recipes so she can tolerate them. Many of your recipes I can make as is and they work for her! I did make a few changes to these muffins because beets and squash are on the foods to limit list and she can’t have any apple. I used 1/2 cup of whole milk yogurt in place of the beets (she also needs to gain weight so I pack in as much fat as I can) though next time I will try adding in some avocado too. I also made them gluten free by subbing a gf flour blend and added 1/2 tsp baking powder (in addition to the baking soda already in the recipe). I made them into mini muffins and my daughter ate 4 in one sitting! The rest of the family loved them too. When dealing with so many food issues it is so helpful to find recipes like yours and I have so grateful!!