Whole Wheat Chocolate Beet Muffins


This week I had lots and lots of beets from a project that I have been working on and I figured, why not make something sweet, healthy, and totally chocolatey with them?

These are officially my favourite new treat. They are fudgy, moist, and just darn delicious!






Whole Wheat Chocolate Beet Muffins
print the recipe here
Makes: 12
Active Time: 25-30 Min
Notes: To make these vegan just substitute the eggs with 1 tablespoon ground chia seeds (or whole chia seeds) and 3 tablespoons hot water. Let sit for 5-10 minutes until thickened.

1 cup Beet Puree
1/3 cup coconut sugar (sub any sugar)
1/4 agave netar
1/4 cup coconut oil, melted
2 eggs
1.5 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp coffee extract (optional)
1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk)
1/2 cup cocoa powder
1 1/4 cup whole wheat flour
2 tbsp corn starch
1/2 cup chocolate chips
1/2 cup mixed nuts/seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

Preheat oven to 375 D F and line a muffin tin with papers or spray with coconut cooking spray.

In a mixer add your beets, eggs, sugars, melted coconut oil, extracts, baking soda and salt and whisk until combined (30-60 seconds) then whisk in your coconut milk.

Take your bowl off the mixer and sift in your cocoa and flours. Using a wooden spoon until combined. Add 1/3 cup of the chocolate chips and stir well.

Using a spoon or a medium size ice cream scoop divide the batter evenly between the muffin tin and top with remaining chocolate chips, nuts and seeds.

Bake for 18-22 minutes. Let cool on a wire rack.


  1. Lindsey says

    I’d use arrow root Power instead of corn starch (yuk) plus it’s gluten-free for others. Very interesting recipe, I’ll be trying next time I have beets!


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