Vegan Chocolate Beet Muffins |

Vegan Chocolate Beet Muffins

Lightly sweet vegan chocolate beet muffins with spelt flour & coconut sugar. Even if you're not a fan of beets, you'll probably like these muffins.

Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins


  • 1 1/2 cups whole spelt flour
  • 1/2 cup cocoa powder*
  • 1/2 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla powder
  • 1/4 teaspoon sea salt
  • 1 1/2 cup oat or nut milk
  • 1/4 cup coconut oil melted**
  • 3/4 cup grated raw red beet, packed
  • 1/2 cup dark chocolate chopped


  1. Preheat the oven to 190C / 375F and grease or line a standard muffin tin.
  2. In a large bowl, sift together the dry ingredients. Stir in the chocolate, reserving a couple of tablespoons for topping the muffins with.
  3. In a smaller bowl, whisk together the milk and coconut oil until combined. Mix in the grated beet (everything will turn bright pink).
  4. Add the wet beet mixture to the dry ingredients and stir just to combine. Measure out approximately equal amounts into each muffin tin and then top with the leftover chocolate.
  5. Bake on the centre rack for 20-22 minutes, or until a toothpick comes out clean when inserted. Cool for ten minutes in the tin before removing and cooling completely on a rack. Store in an airtight container for up to three days.


• Don't worry about peeling your beet(s) if they're organic. Just give them a wash, you won't notice the skin in the finished product.
• I now use vanilla powder and chopped chocolate in place of vanilla extract and chocolate chips because extract and chips are prohibitively expensive and fairly rare here. Canadian/American readers, just add extract to the wet ingredients and use chocolate chips if you prefer. That goes for almost all of my recipes.
* I prefer dark cocoa powder in this recipe for a deeper chocolate flavour, but I have tested it with natural cocoa powder (cacao) because I ran out of dark cocoa. They'll be quite a bit lighter with natural cocoa and slightly more red, almost purple. I recommend using dark cocoa if you can, and don't bother using raw cacao in this recipe, it's a waste of money if you're baking it anyway.