These beetroot chocolate chip muffins are really chocolatey and reasonably healthy too! Don't worry, you can't taste the beetroot - it just adds some nutritional goodness and accentuates the chocolate flavour. They are delicious muffins that are a sweet treat that the whole family will enjoy.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from We Made This Vegan.
This post contains affiliate links and I may receive a small commission if you visit a link and buy something. Purchasing via an affiliate link doesn't cost you any extra, and I only recommend products and services I trust. I may have been sent products featured here as a gift or paid to include them in coverage. Thank you for supporting this blog.
Jump to:
This recipe is perfect for making all year round but especially when beetroot is in season which is between July and October in the UK. However, prepared beetroot is available in the supermarket or grocery stores all year round and that is what I used to make these muffins.
I might have mentioned on here a few times that my children are the fussiest of eaters and so I like to hide fruit and vegetables and other goodies inside different foods. The courgette is hidden well in my Healthy Chocolate Zucchini Muffins and the children have no idea that they are eating nutritious chia seeds when they wolf down this Easy Chocolate Chia Mousse or Chia Blackberry Jam. I love a hidden dose of vegetables!
Ingredients
- ground flaxseeds
- beetroot puree
- maple syrup
- brown sugar
- salt
- baking powder
- coconut oil
- non dairy milk
- cocoa powder
- wholemeal flour
- vegan chocolate chips
See recipe card for quantities.
Instructions
Pre-heat your oven to 190 degrees celsius and line a muffin pan with paper cases, muffin liners or use a silicone muffin tray instead of paper liners.
Mix the ground flaxseeds with the water in a large bowl to create a flax egg. Leave for 5 minutes. Flax eggs are a great alternative to regular eggs and help to bind the cake together.
Add the beetroot puree (beet puree), coconut oil, maple syrup, brown sugar, baking powder and salt to the large mixing bowl and stir thoroughly.
Add the last of the wet ingredients - the plant based milk and stir to combine.
Stir in the dark chocolate chips to the muffin batter.
Bake at 190 degrees celsius for 20 minutes or until a knife comes out clean. Leave to cool on a wire rack.
Hint: Saving some chocolate chips to sprinkle on the top of the muffin cups before cooking really adds to the appeal of these muffins once they are cooked - the chocolate chips that stay on top make it look like the muffin is full of chocolate chips - my children fight over the ones with the most on top!!
Substitutions & Variations
This recipe for vegan beetroot chocolate chip muffins is naturally vegan, dairy free, egg free and soya free if you use soya free chocolate. I haven't tried the recipe with gluten free flour but I suspect it might come out a little dense.
- Chocolate - this recipe is for double chocolate beetroot muffins - if you want to make regular chocolate chip muffins you can leave out the chocolate chips or replace them with vegan white chocolate chips instead.
- Maple syrup - if you don't have maple syrup to hand you can use agave syrup instead.
- Flour - If you would like slightly fluffier vegan chocolate beet muffins you can use regular plain flour, but the colour won't be such a deep brown. For some extra nutrition try replacing a portion of the whole wheat flour with almond flour or oat flour, I would suggest about 50g.
- Cocoa powder - you can use cacao powder instead of regular cocoa powder. You will want to use slightly less and make up for the lost volume with extra flour.
Equipment
I use an electric stand mixer for making cakes but you don't need it for this recipe. You will need to puree the beetroot, I do this in my blender or with a stick blender.
Storage
These beetroot muffins store well in a cool place in an airtight container for about 3 days. They can also be frozen in a freezer bag for up to 3 months. Simply defrost at room temperature before you eat them.
Roasting beetroot
I use pre-prepared beetroot to make these muffins - it comes in vacuum packs in the supermarket and lasts in the cupboard for ages. You can use fresh raw beetroot if you have grown some or bought some at the market. To roast whole beets you will need to cut off their green tops and wash them thoroughly before wrapping in foil and putting into the oven. You can roast them at 200 degrees celsius for about 60 minutes depending upon the size of them. I would put them in the oven when something else is cooking.
When the roasted beetroots are cool you can peel the skins off by scrubbing them and then they are ready to turn into beet purée. You can puree them using a blender, food processor or stick blender.
Print📖 Recipe
Beetroot Chocolate Chip Muffins (Vegan)
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These beetroot chocolate chip muffins are really chocolatey and reasonably healthy too! Don't worry, you can't taste the beetroot - it just adds some nutritional goodness and accentuates the chocolate flavour.
Ingredients
- 2 Tablespoons ground flaxseeds
- 5 Tablespoons warm water
- 220g beetroot puree
- 60ml maple syrup
- 75g soft brown sugar
- pinch salt
- 1 ½ teaspoons baking powder
- 55g coconut oil (melted)
- 60ml non dairy milk
- 60g cocoa powder
- 170g wholemeal flour
- 50g vegan chocolate chips (plus more for decorating)
Instructions
- Pre-heat your oven to 190 degrees celsius and line a muffin tin with paper cases or use a silicone muffin tray.
- Mix the ground flaxseeds with the water to create a flax egg. Leave for 5 minutes.
- Add the beetroot puree, coconut oil, maple syrup, brown sugar, baking powder and salt and stir thoroughly.
- Add the plant based milk and stir to combine.
- Sieve in the flour and cocoa powder. Mix to combine but do not over-mix. The batter will be thick, but if it is too thick add some more milk.
- Stir in the chocolate chips.
- Divide between 12 muffin cups. Top each with a few extra chocolate chips.
- Bake at 190 degrees celsius for 20 minutes or until a knife comes out clean.
- Leave to cool on a wire rack. Store in an airtight container in a cool place or freeze in freezer bags for up to 3 months.
Are these healthy muffins?
Are these healthy chocolate beetroot muffins? Yes and no. The wholewheat flour makes this a better choice than muffins made with white flour as it contains whole grains. Also beetroot has many nutrients and is considered a superfood so it is a great added ingredient. On the other hand these muffins do contain sugar and chocolate which aren't as good for you. They do contain less sugar than regular muffins though because of the maple syrup and natural sweetness of the beetroot.
What can I use instead of coconut oil?
You can use vegetable oil instead of coconut oil if you don't have any or are allergic to coconut.
Can I make these into mini muffins?
Of course, just use a mini muffin tin and adjust the time appropriately - the smaller the muffins are the shorter cooking time they will need.
Shop this post...
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → If you enjoyed this vegan chocolate beetroot muffins recipe, share it with your friends or Pin it for later.
If you enjoyed this vegan chocolate beet muffins recipe you might also like these other vegan muffin recipes...
Comments
No Comments