Vegan Chocolate Beet Muffins
These vegan chocolate beet muffins are rich, moist, and naturally sweet with a deep chocolate flavor. Made with beet puree, they’re a wholesome and delicious treat perfect for snacks or dessert.
Ingredients
- * 1 cup cooked beets pureed
- * 1 ½ cups all-purpose flour
- * ½ cup cocoa powder
- * ¾ cup sugar
- * ½ cup plant-based milk
- * ⅓ cup vegetable oil or melted coconut oil
- * 1 teaspoon vanilla extract
- * 1 teaspoon baking soda
- * ½ teaspoon baking powder
- * ½ teaspoon salt
- * Optional: chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk beet puree, sugar, plant milk, oil, and vanilla.
- Combine wet and dry ingredients and mix until just combined.
- Fold in chocolate chips if using.
- Divide batter evenly into muffin cups.
- Bake for 18–22 minutes until a toothpick comes out mostly clean.
- Let cool before serving.
Notes
- Do not overmix to keep muffins soft.
- Use smooth beet puree for best texture.
- Adjust sweetness with chocolate chips or sugar.
- Let muffins cool to set properly.