Beetroot Chocolate Muffins (Red Velvet Muffins)

By Heather Sheridan  ●  May 26, 2023

Hate beetroot but want to add more veg to your day? Try these intensely chocolate, moist muffins for breakfast or as a snack.

  1. Boil beets (remove skin) until tender and puree in blender.
  2. Preheat oven to 375F/ (190C) and line 12 muffins with liners.
  3. Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
  4. Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
  5. Stir in the oat milk and whisk once more.
  6. Add cocoa powder and flour and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more oat milk. Batter should be quite thick and scoopable.
  7. Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins and sprinkle with a few more chocolate chips (optional but recommended).
  8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan then remove and cool on a cooling rack.

   Prepped in 15 minutes

    Ready in 45 minutes

  Serves 12 muffins

  • 2 Flax eggs (to make your flax eggs: 1 tbsp flaxseed: 2.5 tbsp water)
    • 2 tbsp ground flaxseed
    • 5 tbsp water
  • 1 cup beet puree
  • ⅓ cup maple syrup
  • ⅓ cup brown sugar
  • ¼ tsp sea salt
  • 1.5 tsp baking soda
  • ¼ cup melted coconut oil
  • ¼ cup oat milk
  • ½ cup unsweetened cocoa powder
  • 1 ⅓ cups spelt flour
  • ⅓ cup dairy-free semisweet vegan chocolate chips (more for topping if you choose)

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