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Home » Chocolate » Whole Wheat Chocolate Beet Muffins

Whole Wheat Chocolate Beet Muffins

Mar 18, 2015 · 9 Comments

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These sinfully chocolate muffins are loaded with fibre healthy beets and protein packed nuts and seeds.   Making them the perfect mid-day snack.  I’m sure these chocolate beet muffins will fool any veggie hating kids.

front on shot of muffins with milk in the background

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?

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

overhead shot of muffins on wire rack

front on shot of muffins with wood backdrop

overhead shot of muffins on cutting board

head on shot of muffins

over head shot of muffin ingredients

Continue to Content
Yield: 12 muffins

Whole Wheat Chocolate Beet Muffins

Whole Wheat Chocolate Beet Muffins

These sinfully chocolate beet muffins are loaded with fibre healthy beets and protein packed nuts and seeds, making them the perfect mid-day snack.

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 1 cup Beet Puree
  • ⅓ cup coconut sugar (sub any sugar)
  • ¼ agave netar
  • ¼ cup coconut oil, melted
  • 2 eggs
  • 1.5 tsp baking soda
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • ½ tsp coffee extract (optional)
  • ¼ cup + 2 tbsp coconut milk (sub almond, rice or soy milk)
  • ½ cup cocoa powder
  • 1 ¼ cup whole wheat flour
  • 2 tbsp corn starch
  • ½ cup chocolate chips
  • ½ cup mixed nuts/seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

Instructions

  1. Preheat oven to 375 D F and line a muffin tin with papers or lightly grease the pan.
  2. 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.
  3. Take your bowl off the mixer and sift in your cocoa, flours and corn starch. Using a wooden spoon until combined. Add ⅓ cup of the chocolate chips and stir well.
  4. 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.
  5. Bake for 18-22 minutes.
  6. Let cool on a wire rack.

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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 250mgCarbohydrates: 25gFiber: 3gSugar: 11gProtein: 5g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Ashley Colbourne
Cuisine: American / Category: Quick Bread
Previous Post: « Ultimate Breakfast Cookies (vegan, gluten-free + sugar-free!)
Next Post: Strawberry Banana Dutch Baby with Coconut Whip (gluten-free) »

Reader Interactions

Comments

  1. Laura says

    March 18, 2015 at 5:06 am

    These look delicious. I especially like the colours of the different nuts and seens on top – so pretty :)

    Reply
    • Greer says

      March 26, 2015 at 8:44 am

      These look totally amazing. Wish I was there to have one

      Reply
  2. Jen says

    March 19, 2015 at 4:33 pm

    To veganize, should we do one chia egg per egg used in the recipe, or one chia egg total? Thanks!

    Reply
    • Ashley Colbourne says

      March 20, 2015 at 3:19 pm

      Hi Jen,

      Yes, Use one Chia egg per egg used in the recipe.
      Happy Baking!
      Ashley

      Reply
  3. kristie {birch and wild} says

    March 21, 2015 at 8:27 pm

    Yes for beets in desserts! I love that the beets add fiber, and they also add a natural sweetness. Awesome!

    Reply
  4. Lindsey says

    September 29, 2015 at 9:43 am

    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!

    Reply
  5. Marry says

    June 02, 2016 at 11:02 am

    These muffins are outrageously good! I rarely make sweets because I have problems with moderation and these are so good I had to immediately give some away before I ate them all. I didn’t use any cornstarch, didn’t see where to add it in the directions. Also, I used a Belgium chocolate bar that I broke into chunks and it totally melted into the muffins making them taste like devils food cake. I roasted candy cane beets for the puree and subbed honey for agave nectar. Thank you for this recipe and love the photos too.

    Reply
  6. Georgia says

    August 26, 2016 at 5:48 pm

    Could you use pureed roasted beets or only raw?

    Reply

Trackbacks

  1. Fantastic Muffin Recipe ..Whole Wheat Chocolate Beet Muffins - Afternoon Baking With Grandma says:
    June 10, 2015 at 7:26 am

    […] photo source  […]

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