I know what you’re thinking – “beets in muffins? Really?” But trust me, these vegan chocolate beet muffins will change your mind after just one bite. I was skeptical too until my neighbor brought over a batch last fall. The moment that rich, chocolatey flavor hit my tongue, I was hooked. And when she told me they were packed with beets and completely dairy-free? Let’s just say I begged for the recipe immediately.

What makes these muffins so special is how the earthy sweetness of beets pairs perfectly with deep cocoa flavor. You’d never guess they’re secretly good for you! The gluten-free option means everyone can enjoy them, and they come out so moist you won’t believe there’s no butter or eggs. My kids go crazy for these (shh – I don’t tell them about the veggies), and they’ve become my go-to treat for school bake sales and weekend brunches alike.

Why You’ll Love These Vegan Chocolate Beet Muffins

Oh my goodness, where do I even start? These muffins are basically magic in baking form. Here’s why they’ve become my absolute obsession (and why you’ll feel the same after one bite!):

• Secretly healthy – Packed with beets for natural sweetness and nutrients, but tastes like pure chocolate indulgence
• Crazy moist – Thanks to those grated beets and coconut oil, every bite stays soft for days
• Easy-peasy – One bowl mixing (plus one for wet ingredients), no fancy techniques needed
• Gluten-free friendly – Works perfectly with your favorite GF flour blend
• Crowd-pleaser – Even veggie-haters won’t suspect there’s beets in there!

Seriously, these muffins check all the boxes – delicious, simple, and good for you. What’s not to love?

Ingredients for Vegan Chocolate Beet Muffins

Okay, let’s gather our goodies! The magic of these muffins comes from simple ingredients you probably already have. Here’s what you’ll need (and yes, I’ve included all my little prep notes that make a big difference!):

• 1 cup grated beets (packed) – About 1 medium beet, peeled and grated on the fine side of your box grater
• 1.5 cups gluten-free flour – My favorite blend is Bob’s Red Mill 1-to-1, but any GF mix works
• 1/2 cup cocoa powder – The darker, the better! I use Dutch-processed for extra richness
• 1 tsp baking powder – Make sure it’s fresh for maximum rise
• 1/2 tsp baking soda – This reacts with our vinegar for lift
• 1/4 tsp salt – Just a pinch to balance the sweetness
• 1/2 cup maple syrup – Grade A has the best flavor, but any real syrup works
• 1/3 cup coconut oil (melted) – Measure after melting for accuracy
• 1 tsp vanilla extract – The good stuff makes all the difference
• 1/2 cup almond milk – Any plant milk works here
• 1 tbsp apple cider vinegar – This creates our “buttermilk” effect

See? Nothing too crazy! Just wholesome ingredients that come together beautifully. Now let’s get mixing!

How to Make Vegan Chocolate Beet Muffins

Alright, let’s get baking! I promise this is easier than you think – just follow these simple steps, and you’ll have the most delicious, moist muffins in no time. Don’t skip the resting time for the “buttermilk” – it makes all the difference in texture!

Preparing the Wet and Dry Mixtures

First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot before the batter goes in. While that’s heating up, let’s make our magic “buttermilk” by mixing the almond milk and apple cider vinegar in a small bowl. Set it aside for 5 minutes – it’ll get all bubbly and thick, just like real buttermilk!

Now grab two bowls – one large, one medium. In the large bowl, whisk together all your dry ingredients: the gluten-free flour, cocoa powder (hello, chocolatey goodness!), baking powder, baking soda, and that pinch of salt. Make sure there aren’t any cocoa lumps hiding in there!

In the medium bowl, whisk together the wet ingredients: that beautiful maple syrup (I always sneak a taste), melted coconut oil, vanilla, and our prepared “buttermilk.” It should look like a smooth, shiny chocolate sauce. Mmm!

Baking and Testing for Doneness

Here comes the fun part! Pour the wet ingredients into the dry ingredients and gently stir until just combined – some small lumps are totally fine. Overmixing is the enemy of fluffy muffins! Now fold in those gorgeous grated beets until they’re evenly distributed.

Divide the batter evenly among 12 lined muffin cups – I like to use an ice cream scoop for perfect portions. Pop them in the oven and set your timer for 20 minutes. When the timer goes off, do the toothpick test – it should come out with just a few moist crumbs, not wet batter. If needed, bake another 3-5 minutes.

Here’s the hardest part – waiting! Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. I know, I know, they smell amazing, but trust me, they’ll hold together better if you let them rest for at least 15 minutes before diving in. Your patience will be rewarded with the perfect texture!

Tips for Perfect Vegan Chocolate Beet Muffins

After making these muffins more times than I can count (hey, my neighbors keep requesting them!), I’ve picked up some foolproof tricks:

• Grate those beets fine – Big chunks won’t soften enough during baking, but fine shreds disappear into the batter while keeping everything moist
• Stop mixing when you see streaks – The moment the flour disappears, put down that spoon! Overmixing makes tough muffins
• Taste your batter – Want sweeter muffins? Add an extra tablespoon of maple syrup. Prefer richer chocolate? Toss in some vegan chocolate chips
• Don’t skip the vinegar – That tangy reaction with baking soda gives these babies their perfect lift

Follow these simple tips, and you’ll get bakery-quality muffins every single time!

Gluten-Free Option for Vegan Chocolate Beet Muffins

Here’s the beautiful thing about these muffins – they work just as well gluten-free as they do with regular flour! I’ve tested them with all kinds of GF blends, and my absolute favorite is Bob’s Red Mill 1-to-1. The texture comes out just slightly denser than traditional muffins, but still wonderfully moist and tender. If you’re new to gluten-free baking, don’t worry – you won’t taste any weird “alternative flour” flavors. Just pure chocolatey goodness with a hint of beet sweetness!

Serving and Storing Vegan Chocolate Beet Muffins

Oh, the joy of biting into one of these warm muffins with your morning coffee! That’s my favorite way to enjoy them – the rich chocolate pairs perfectly with a bold brew. They’re also amazing crumbled over dairy-free yogurt for breakfast (don’t judge me, it’s delicious!).

For storage, pop them in an airtight container at room temperature for up to 3 days. If they last that long! The beets keep them surprisingly moist, but you can refresh them with a quick 10-second microwave zap if needed. Freeze extras in a zip-top bag for up to 2 months – just thaw overnight and enjoy like fresh-baked.

Nutritional Information for Vegan Chocolate Beet Muffins

Let’s talk numbers – but remember, these are just estimates since brands vary! Each of these beauties packs about 180 calories, with 3g of protein and 3g of fiber thanks to those sneaky beets. They’ve got 12g of natural sugar from the maple syrup (way better than refined sugar, right?). The coconut oil gives them 8g of fat per muffin – but it’s the good kind! As always, check your specific ingredients for exact counts. Not too shabby for something that tastes like dessert!

Frequently Asked Questions

Q1. Can I use regular flour instead of gluten-free?
Absolutely! Just swap the gluten-free flour for an equal amount of all-purpose flour. The texture will be slightly lighter and fluffier – my non-GF friends actually prefer it this way sometimes!

Q2. How do I keep my muffins extra moist?
The beets are your moisture superheroes here! Make sure to pack them when measuring, and don’t overbake – pull them out when the toothpick has just a few crumbs. Storing them in an airtight container helps too.

Q3. Can I taste the beets in these muffins?
Not at all! The cocoa and maple syrup completely transform the beets into pure chocolatey goodness. My kids have no idea they’re eating veggies – our little secret!

Q4. What’s the best way to grate the beets?
Use the fine holes on your box grater – it makes the beets practically disappear into the batter while keeping everything super moist. Pro tip: wear gloves unless you want pink fingers!

Q5. Can I make these into a cake instead?
You bet! Pour the batter into a greased 8-inch round pan and bake for 30-35 minutes. Top with vegan cream cheese frosting for a stunning (and secretly healthy!) dessert.

Muff Muff Muff Muffins

There you have it – my secret to foolproof vegan chocolate beet muffins that disappear faster than I can bake them! Now I want to hear from you – did your family go crazy for these like mine does? Snap a pic and tell me all about your muffin adventures in the comments below. Happy baking, friends!

Decadent Vegan Chocolate Beet Muffins – Shockingly Moist & Healthy

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegan

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Description

Delicious vegan chocolate beet muffins with a gluten-free option. Perfect for a healthy treat.

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Ingredients

Scale 1x2x3x

• 1 cup grated beets
• 1.5 cups gluten-free flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/3 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 tbsp apple cider vinegar

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.
2. Mix almond milk and apple cider vinegar. Set aside for 5 minutes.
3. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, whisk maple syrup, coconut oil, vanilla, and the almond milk mixture.
5. Fold in grated beets.
6. Pour wet ingredients into dry ingredients. Stir until just combined.
7. Divide batter evenly into muffin cups.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Cool before serving.

Notes

• Store in an airtight container for up to 3 days.
• Replace gluten-free flour with regular flour if preferred.
• Add chocolate chips for extra sweetness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

Keywords: vegan chocolate beet muffins, gluten-free muffins, healthy dessert