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triple chocolate muffins
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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



  • Pre-heat oven to 350 degrees F. Prepare a 12 hole muffin tin with paper 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 aside.
  • In a 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.
  • Add the cocoa powder, oat flour, almond flour, baking soda, and sea salt into the same bowl. Mix to combine. Lastly, stir int eh chocolate chips.
  • Scoop the batter into prepared muffin tins. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.


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.