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Home » Recipes » Breakfast » Muffins » Moist Beetroot Chocolate Muffins

Moist Beetroot Chocolate Muffins

By Taesha Butler January 2, 2023 10 Comments

Servings12 servings
Prep Time10 mins
Cook Time18 mins
Jump to Recipe
5 from 5 votes

These Beetroot Chocolate Muffins are perfectly sweet, easy to make and full of good-for-you ingredients. Made from pureed beets, Greek yogurt, white whole wheat flour, cocoa powder and naturally sweetened with maple syrup. These nutrient-dense muffins are kid-friendly and are perfect for breakfast, dessert or a snack.

A chocolate beetroot muffin on a cupcake liner with a bite taken out of it.

Vegetable muffin recipes are kinda what put me on the map and is how so many of you have found me and my veggie-loading ways. And, luckily, you love how muffins are a magical (though unexpected) vehicle for getting more veggies in as much as I do!

You all have been loving my beet pancakes and beet brownies for years, so it was time to add a beet muffin recipe to the mix. It took some time to perfect the recipe and balance out the earthy flavor that some may feel iffy about when it comes to beets, but I think I have made another recipe that is sure to become a regular in many of your houses.

These chocolate muffins are super easy to whip up, super tasty, kid-approved and nope, you can’t tasty the earthiness of the blended beets! Naturally sweetened, made with white whole wheat flour, these beetroot muffins also have a boost of protein from Greek yogurt and eggs! They are so chocolaty, delicious, fluffy, and perfectly moist. Making a batch of 12 muffins, this recipe is perfect to make as part of meal prep or for stocking up your freezer. Bonus: they are done, start to finish, in 30 minutes!

Ingredients for beetroot chocolate muffins portioned out in bowls and arranged on a white table.
Ingredients: oil, maple syrup, white whole wheat flour, plain Greek yogurt, cooked beets, eggs, chocolate chips, baking powder, baking soda, cocoa powder, vanilla, and salt.

How to cook beets for these muffins

Cooking your beetroot for this muffin recipe is going to help cut the earthy flavor that many people find off putting about beets. Plus, it will enhance and bring out this beautiful root veggie’s natural sweetness and, thus, adding more sweetness to these muffins.

  • Roast
  • Boiling
  • Instant Pot
  • Steaming

Time saving hack! Lots of grocery stores have pre-cooked beets in their fridge or freezer section. You can grab some of those to use in this Chocolate Beetroot Muffin recipe to make life and this recipe a little easier.

The wet ingredients for beetroot muffins in a blender before blending.
In your blender, combine cooked and peeled beets, eggs, oil, maple syrup, yogurt, and vanilla.
The wet ingredients for beetroot muffins in a blender after being pureed.
Blend until beets are totally pureed. Set aside

Can I make these beet muffins without cocoa powder?

You will need to replace the cocoa powder in this recipe with extra flour so that the dry and wet ingredients balance out. If you are hoping to achieve a pink muffin, beets are tricky when baking. They often turn brown in baked goods instead of holding onto their vibrant pink color.

Can these Chocolate Beet Muffins be made vegan?

You can replace the chicken eggs with flax eggs in these beet muffins. Make a flax “egg” by mixing 2 tablespoons of ground flax with 5 tablespoons of water. Set aside for 5 minutes then use in recipe in place of the eggs.

To replace the Greek yogurt, use a dairy-free yogurt like a coconut yogurt or cashew yogurt.

Also, make sure whatever chocolate chips you are using are also dairy-free.

Can I make these beet muffins gluten free?

If you need these beetroot muffins to be gluten free, I suggest using a cup-for-cup gluten free flour blend like Bob’s Red Mill. I have found it to be wildly successful in similar recipes.

The dry ingredients for chocolate beetroot muffins in a white bowl before mixing.
Combine flour, cocoa powder, baking soda, and salt in a bowl.
The dry ingredients for beetroot muffins in a bowl after being mixed. There is a wooden spoon in the bowl.
Stir together.
The wet blender ingredients for chocolate beetroot muffins being poured from the blender into the bowl with the dry ingredients.
Pour the contents of blender into the bowl with the dry ingredients.

Tips and tricks for the best muffins

Let them cool for a bit before enjoying. 

While these Beetroot Chocolate Muffins are so tasty when warm and fresh from the oven, resist the urge to eat these muffins right away. Let them cool for 10-15 minutes.

Why? Because baked goods are still cooking when they are removed from the oven. As they cool, these muffins will firm up and finish setting. Biting into one of these muffins might make you think they are soggy in the middle and need longer to bake, when they actually don’t.

Don’t over mix the batter. 

One of my favorite things about these beet muffins is how fluffy they are. The key to that fluff is to mix the wet and dry ingredients together until JUST combined. Over mixing can lead to dense, flat muffins. Boooooo! No one wants that, so don’t over mix!

A hand stirring the wet ingredients and dry ingredients for chocolate beetroot muffins together with a wooden spoon in a bowl.
Stir together.
Beetroot chocolate muffin batter in a bowl with a wooden spoon. Chocolate chips have been added to the bowl but have not been stirred in.
Add chocolate chips, if using
The batter for beetroot chocolate muffins being portioned out into a lined muffin tin with a scoop.
Portion out into lined muffin tin.

Suggested Adaptations

  • Make them gluten free. Use a cup-for-cup gluten free flour mix in place of the flour in this recipe.
  • Need egg-free? Make a flax “egg” by mixing 2 tablespoons of ground flax with 5 tablespoons of water. Set aside for 5 minutes then use in recipe in place of the eggs.
  • Make these beet muffins dairy-free. You can use a dairy-free yogurt like a coconut yogurt or cashew yogurt.

How to store these muffins

These Beetroot Chocolate Muffins can hang out on your counter for a day, but if you plan to enjoy them over several days, pop them in the fridge! Keeping them in an airtight container in your refrigerator will help to keep these moist muffins fresh longer and prevent molding.

Alternatively, you can freeze these muffins in an air-tight, freezer-safe container for up to a month.

Chocolate beetroot muffin batter portioned out into a lined muffin tin and topped with chocolate chips
Top with more chocolate chips, if desired
Baked chocolate beetroot muffins in a muffin tin with chocolate chips scattered around.
Bake for 18 minutes.

More beet-loaded recipes

  • Fudgy Beet Gluten Free Brownies
  • Pink Beet Pancakes
  • 5-Minute Beet & Red Fruit Smoothie
  • Creamy 10-Minute Beetroot Hummus
  • Chocolate Beetroot Cake
  • 10+ Delicious Beet Recipes

Loving this beetroot muffin recipe and are hungry for more?

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Chocolate beetroot muffins on a white table. One is turned on its side and the others are blurred
Print Recipe
5 from 5 votes

Moist Beetroot Chocolate Muffins

These Beetroot Chocolate Muffins are perfectly sweet, easy to make and full of good-for-you ingredients. Made from pureed beets, Greek yogurt, white whole wheat flour, cocoa powder and naturally sweetened with maple syrup. These nutrient-dense muffins are kid-friendly and are perfect for breakfast, snack, or as a healthier dessert.
Prep Time10 mins
Cook Time18 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: beet muffins, beets, healthy chocolate muffins
Servings: 12 servings
Calories: 166kcal
Author: Taesha Butler

Ingredients 

  • 2 large eggs
  • 4 ounces beets cooked and peeled. About ½ cup pureed
  • ¼ cup avocado oil or melted coconut oil
  • ½ cup maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup plain Greek yogurt
  • 1¼ cups white whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup chocolate chips plus extra for topping

Instructions 

  • Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
    12-hole muffin tin lined with cupcake liners
  • In your blender, combine cooked and peeled beets, eggs, oil, maple syrup, yogurt, and vanilla. Blend until beets are totally pureed. Set aside.
  • In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt until combined.
    Dry ingredients for chocolate beetroot muffins being stirred together in a bowl with a wooden spoon
  • Pour contents of blender into the bowl with dry ingredients. Stir together with a spoon or spatula until just combined, being careful not to over mix. Over mixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins.
    Fold in chocolate chips.
    Blender beetroot mixture being stirred together with dry ingredients for beetroot muffins in a bowl with a wooden spoon.
  • Divide batter evenly between the prepared muffin tin compartments and top with additional chocolate chips, if desired.
  • Bake in preheated oven for 18 minutes or until a toothpick inserted into the middle comes out clean.
    TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren't over baked, which can result in a dry muffin.
    Baked chocolate beetroot muffins in a muffin tin.
  • Let cool 10 minutes before transferring the muffins to a wire cooling rack and/or enjoying. Allow leftovers to cool completely before storing in an air-tight container in your fridge for 4-5 days or in your freezer for up to a month.

Nutrition

Serving: 1muffin | Calories: 166kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 203mg | Potassium: 125mg | Fiber: 2g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Muffins Tagged With: beet

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Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Kayla

    January 8, 2023 at 7:51 pm

    5 stars
    These were delicious! They’re very much toddler approved, too, as my three year old asked for a second! They are the perfect balance of chocolate with just the right amount of sweetness. I love being able to get beets into my diet as they’re not a go-to of mine by themselves. I will be adding these to our muffin rotation! ☺️

    Reply
    • Taesha Butler

      January 9, 2023 at 9:23 am

      I feel the same way about beets, Kayla. I love them veggie-loaded IN recipes, but can’t say I love them on their own. So glad you and the family enjoyed these muffins as much as we do.

      Reply
  2. JoAnn

    January 14, 2023 at 4:24 pm

    5 stars
    My 8yo reminded me to make sure I leave you a 5-star rating for this. We’ve made it twice and it’s gonna be one of our go-tos for beets for sure. I made some substitutions and it worked perfectly. Subbed with coconut yogurt, used 1T homemade date paste and 2T maple syrup, only 2T avocado oil, and made it gf with mix of 1/2c oat flour, 1/2c sorghum flour and 1/4c einkorn flour. I had to bake it 2mins longer but it’s moist and yummy. Thank you for another winner Taesha!

    Reply
    • Taesha Butler

      January 14, 2023 at 5:58 pm

      I’m so happy to hear 1) that your crew enjoyed the muffins and 2) you were able to adapt them to fit your needs! Thanks for taking the time to leave a review, JoAnn. I so appreciate it!

      Reply
  3. Lindsey

    January 18, 2023 at 4:00 pm

    5 stars
    Can’t wait to try these as my 3 yr old loves beets and chocolate! Have you tested this with flaxseed eggs? My younger one is allergic to eggs so wondering if I can use a substitute for her.

    Reply
    • Taesha Butler

      January 18, 2023 at 4:04 pm

      They work with flax eggs! I find adding a touch more baking powder also helps them keep their “puff” when made egg free

      Reply
  4. vibha mahadeo

    January 31, 2023 at 11:24 am

    5 stars
    My family and I loved this! We’ve made it twice. The first time with maple syrup and the second with honey (because we ran out) and they were both great. I’m still learning to love beets so I’m glad to have a recipe to use them. Thanks!!!

    Reply
    • Taesha Butler

      February 1, 2023 at 9:27 am

      I’m so delighted to hear that this recipe is helping you eat beets in a way that you enjoy, Vibha! Thanks for taking the time to share and for leaving a review!

      Reply
  5. Dalynn

    February 2, 2023 at 10:39 pm

    I thought it’d be fun to have a Beet Month for February/Valentines and make a bunch of your beet recipes for good exposure for my 3 year old (and self and husband). I was wondering if you thought I could cook up and refrigerate a bunch of beets at the start of the week to use throughout the week in recipes? Or cook, purée, and freeze? What would your suggestion be so I’m not having to cook beets every few days? Thanks!! Will come back and leave reviews.

    Reply
    • Taesha Butler

      February 3, 2023 at 7:15 am

      I love too cook my beets a head of time! They should be totally good in the fridge (stored in an air-tight container) for several days. Or freeze them! I buy a batch of beets, cook them up, and freeze them all the time! Works like a dream and makes quickly making beet recipes so much easier.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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