Chocolate Red Beet Muffins
These gluten-free muffins are a chocolate lover's dream! Super moist, rich, and chocolaty – perfect for when those chocolate cravings hit. Made with almond flour and naturally sweetened, they’re a delicious snack that satisfies your sweet tooth without refined sugar. Plus, they’re packed with a hidden veggie twist – yes, there’s red beet in there!
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Servings: 13 Muffins
Calories: 139kcal
Ingredients
- 1 cup Red Beet, cooked and purèed - (not pickled!!!) Note 1
- 3 Eggs
- ¼ cup Maple Syrup - Note 2
- 2½ tbsp Light Olive Oil - Note 3
- 1½ tsp Vanilla Extract
- 1¼ cup Almond Flour
- ¼ cup Unsweetened Cocoa Powder
- 1½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 pinch Salt
Optional
- ⅓ cup Chocolate Chips - Note 4
Equipment
Instructions
- Preheat your oven to 350°F (180°C).
- Line a muffin tin with muffin liners or lightly grease it
- Drain the cooked beets in a sieve and give them a quick rinse under cold water.
- Then add the beets, eggs, oil, maple syrup, and vanilla extract to a blender or a tall mixing container. You can use a hand blender (immersion blender) or a regular blender. Blend everything until smooth, it looks like a pink smoothie.
- Mix all the dry ingredients in a mixing bowl: almond flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Now it's time to combine the beet mixture with the dry ingredients. Stir until you get a smooth and even batter.
- Gently fold in the chocolate chips until they’re evenly distributed throughout the batter.
- Use a medium-sized cookie scoop to fill your muffin liners or pan about ⅔ full with the batter.
- Bake the muffins for 20–25 minutes.To check if they’re done, insert a toothpick into the center of a muffin — it should come out clean or with just a few moist crumbs, but no wet batter.
- Let the muffins cool down on a wire rack. Enjoy them with a dollop of yogurt or whipped cream – they’re a total chocolate dream!
Notes
Note 1: Make sure your red beets are fully cooked. You can use canned sliced beets (can size 15oz) or whole cooked ones (they often come vacuum-packed). Just avoid pickled beets — they don’t work for this recipe!
Note 2: I love using light extra virgin olive oil, but you can easily swap it for an oil of your choice, like canola or vegetable oil — they all work well.
Note 3: Feel free to use honey instead if you prefer – both work great!
Note 4: These muffins taste wonderfully chocolatey. The chocolate chips melt slightly while baking, giving them that extra moist, gooey texture with rich chocolate pockets inside. You can skip them, but I highly recommend trying them with the chips at least once.
Store the muffins in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
They also freeze well – keep them in a freezer-safe container or bag for up to 3 months. Just thaw at room temperature or warm slightly before serving!
They also freeze well – keep them in a freezer-safe container or bag for up to 3 months. Just thaw at room temperature or warm slightly before serving!
Nutrition
Serving: 1Muffin | Calories: 139kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 86mg | Potassium: 101mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg