Home | Triple Chocolate Beet Muffins

Triple Chocolate Beet Muffins

by Heather

Healthy triple chocolate beet muffins will make you wonder why you haven’t added beets in muffins before! These gluten-free, dairy-free, oil-free, and refined sugar-free muffins are so delicious, offers up a good dose of vegetables, and are super chocolatey! The whole family is going to love them.

chocolate beet muffins

Triple chocolate muffins with beets

I’ve been working SO hard on perfecting the perfect muffins with beet and loads of other healthy ingredients in them.

Beets come with quite an earthy flavor, and I didn’t want that to come through in a sweet treat.

Turning them into triple chocolate muffins did the trick! The beets give off a very slight pink hue, that you probably wouldn’t notice until I told you there was beet in it. I think it’s super pretty!

These healthy muffins are naturally sweetened with a little maple syrup, oil-free, dairy-free, and gluten-free. 

Kids love these sweet and delicious muffins. I love making them because they’re a breeze to make.

And if you love chocolate as I do, you’ll love these muffins the next time a chocolate craving hits!

PS – This recipe is also in my first cookbook, Everday Muffin Party! If you want to enjoy more easy peasy, super healthy, and refined sugar-free muffins, check it out HERE!

triple chocolate beet muffins

What you’ll need for triple chocolate beet muffins

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

triple chocolate beet muffins

How to make beet chocolate muffins

  1. Preheat the oven to 350 degrees F. Prepare a 12-hole muffin pan with paper liners or silicone muffin liners.
  2. Add the almond butter and baking chocolate into a small saucepan. Heat over low-medium heat unit the chocolate melts together into the almond butter. Set it aside.
  3. In a large bowl add the egg, almond milk, maple syrup, apple cider vinegar, and vanilla extract. Mix together fully with a whisk. Add in the almond butter/chocolate mixture and mashed beets and combine. You can also mix this up in a food processor or high-powered blender.
  4. Into the wet ingredients add the cocoa powder, oat flour, almond flour, baking soda, and sea salt. Mix until the dry ingredients are combined. Lastly, stir in the chocolate chips.
  5. Scoop the muffin batter into prepared muffin cups. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Cool slightly on a wire rack, then enjoy!
triple chocolate muffins

Can you freeze these muffins?

Absolutely! Make a double batch for meal prep and freeze them until you need them!

Cool muffins fully before freezing. Place a sheet of parchment paper on a baking sheet. Put muffins on parchment, without letting them touch so they don’t stick together.

Once fully frozen, transfer the muffins to a freezer bag, label and date, and store in the freezer for up to 6 months.

Here’s how to defrost muffins to eat

Either remove the number of muffins you want to eat and place them in the fridge to defrost overnight. Then simply place them on the counter to come to room temperature.

Or, if defrosting from frozen here’s what to do. Place muffins on a baking sheet and in a 300-degree oven until warmed through.

triple chocolate beet muffins

Substitutions

Below you’ll find a list of substitutions that will work well in this perfect muffin recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Almond butter – Any nut or seed butter will do in place of almond butter. Peanut butter would be delicious!

Egg – To keep this recipe egg-free, make a flax egg To make 1 flax egg to replace the eggs in the recipe, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir and let the mixture sit for 5 minutes to gel.

Maple syrup – use honey instead of maple syrup

Beet purée – Try a different vegetable puree or apple sauce in place of the mashed beet. Mashed butternut squash, sweet potato, or blended zucchini would all be good substitutes.

Cocoa powder – Cacao powder is a great substitute for the regular cocoa powder in this recipe.

Mini chocolate chips – use chocolate chunks, or dark chocolate chips, or omit them completely

Almond flour – To keep this recipe gluten-free, you can substitute coconut flour for almond flour. Reduce the quantity used down to ⅓ cup of coconut flour to replace the 1 cup of almond flour. You can also replace the almond flour with white flour, or a gluten-free flour mix.

Oat flour – Old fashioned will work as a substitute for oat flour, as will regular whole wheat flour.

healthy beet muffins

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triple chocolate muffins
Print Recipe
5 from 2 votes

Triple Chocolate Beet Muffins

Healthy triple chocolate beet muffins will make you wonder why you haven't put beets in muffins before! These gluten free, dairy free, oil free and refined sugar free muffins are so delicious, veggie loaded and super chocolatey!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: beet, chocolate, muffins
Servings: 12
Author: Heather

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Prepare a 12-hole muffin pan with paper liners or silicone muffin liners.
  • Add the almond butter and baking chocolate into a small saucepan. Heat over low-medium heat unit the chocolate melts together into the almond butter. Set it aside.
  • In a large bowl add the egg, almond milk, maple syrup, apple cider vinegar, and vanilla extract. Mix together fully with a whisk. Add in the almond butter/chocolate mixture and mashed beets and combine. You can also mix this up in a food processor or high-powered blender.
  • Into the wet ingredients add the cocoa powder, oat flour, almond flour, baking soda, and sea salt. Mix until the dry ingredients are combined. Lastly, stir in the chocolate chips.
  • Scoop the muffin batter into prepared muffin cups. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Cool slightly on a wire rack, then enjoy!

Notes

If your beet is not steamed, simply add 2 inches of water to a pot, a steamer basket, and about 2 quartered beets.  Place lid on and bring the water to a gentle boil.  Steam the beets for about 12-15 minutes, or until fork-tender (the size of pieces will determine how long).  Once fork tender, mash with a fork or blend in a food processor for super-smooth beet puree.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!
Triple Chocolate Beet Muffins

If you try this recipe or any other muffin recipes, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

*Originally published in April 2021. Updated October 2022.*

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6 comments

Melissa April 19, 2021 - 7:34 am

Would beet powder work the same for this recipe?

Reply
Heather April 19, 2021 - 1:40 pm

I’m not sure about the exact amount you’d sub or how it would turn out since I haven’t tried that. Maybe use apple sauce for the beet amount and add beet powder in? If you try it please do let me know how they turn out!

Reply
Lizete April 21, 2021 - 3:12 pm

5 stars
Delicious and my husband approved!!! Are you able to add the nutrition information?

Reply
Heather April 22, 2021 - 5:32 am

So glad you loved it! Unfortunately, I don’t have the nutrition info. Feel free to add it into a recipe calculator and grab that if you need it!

Reply
Devon April 23, 2021 - 11:50 am

can I sub the maple syrup for a powdered sweetener? I don’t have any honey/maple syrup on hand.

Reply
Heather April 27, 2021 - 5:11 am

Hey Devon, I am sure you could. You’d just need to increase the liquid in another place, like the almond milk to get the batter the same. If you try it, let me know how they turn out!

Reply

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