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.
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!
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.
- almond butter
- unsweetened baking chocolate
- egg
- almond milk
- maple syrup
- apple cider vinegar
- vanilla extract
- beet
- cocoa powder
- oat flour
- almond flour
- baking soda
- sea salt
- mini chocolate chips
How to make beet chocolate muffins
- 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!
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.
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.
More great recipes you’ll love
- Flourless peanut butter chocolate muffins
- Mocha chocolate chip muffins
- Chocolate protein muffins
- Almond butter zucchini muffins
- Gluten free blueberry muffins
- Triple chocolate cake
- Healthy flax seed muffin recipe
Triple Chocolate Beet Muffins
Ingredients
- ¼ cup almond butter
- 1 oz unsweetened baking chocolate
- 1 egg
- ½ cup almond milk
- ¼ cup maple syrup
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup steamed and mashed beet (see note)
- ¼ cup cocoa powder
- ½ cup oat flour
- 1 cup almond flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup mini chocolate chips
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 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.*
8 comments
Would beet powder work the same for this recipe?
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!
Delicious and my husband approved!!! Are you able to add the nutrition information?
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!
can I sub the maple syrup for a powdered sweetener? I don’t have any honey/maple syrup on hand.
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!
So chocolatey! Simple to mix together & get in the oven fast! My kids & hubby & I all loved them!!! So good!!! I didn’t have fresh beets on hand so used a couple of tablespoons of beet powder instead & that worked great too! Thank you so much for this wonderful recipe!!! Definitely will make again!!
Yay, I’m so glad they were loved by the whole family! Thanks for sharing about the beet powder – glad to hear that works!