Double Chocolate and Beet Muffins (MedDiet Vegan)

Double Chocolate and Beet Muffins are a delicious way to get a nutrient rich vegetable into something yummy.

These tasty muffins are moist and chewy and feature that lush chocolate taste with a hint of an earthy undertone.

Easy chocolate muffins made with beets

This is really a simple chocolate chocolate chip muffin recipe made even better with pureed beets.

The pureed beets add to the color, texture, and flavor of these fudgy muffins.

Did you try my recipe for Vegan Chocolate Chip Muffins

Those chocolate chip muffins are made with oat milk and vegan chocolate chips. Both this recipe for chocolate chocolate chip beet muffins and that recipe for chocolate chip muffins are delicious vegan recipes that are easy to make.

To make this recipe you will need vegan chocolate chips. You can find a selection of vegan chocolate chips here.

What do beets add to baked muffins?

You probably already know that beets are a decent source of fiber, potassium, and vitamin C.
Beets are also a source of antioxidants and are said to be good for blood flow and can also help to lower blood pressure.

Here is what beets can do to baked goods.

Beets add a deep red color to the muffins. They also add to the sweetness and to the moisture of the muffins meaning less fat and less sugar is needed.

Tips for making the best double chocolate muffins.

My muffins were made with regular all purpose flour. You can use a flour of your choice, such as all purpose whole wheat flour, as long as it measures like all purpose flour and bakes like regular flour.

Here are some more great tips for you.

1. Vegan eggs (flaxseed and water) were used to make my muffins. You can alternatively use two regular eggs if you are not making your muffins vegan.
2. The easiest way to make this recipe is to use canned beets that have been cooked (most have been cooked before canning). I like to rinse off the beets before using them as well to rinse off any brine.
3. Resist the urge to fill the muffin cups more than ¾ full. Doing so can cause your muffins to bake over the edges of the cups and onto the pan, a pain to clean up.

How to store these easy chocolate beetroot muffins.

Leftover muffins should stored in an airtight container. If stored properly, these muffins can be stored for four days at room temperature, refrigerated for up to a week, or frozen for up to three months.

By the way, while you are here you may also be interested in these ideas.

• Easy Vegan Pumpkin Bread Recipe
• 4 Ingredient Date Bars (vegan)
• Easy Oatmeal and Carrot Muffin Recipe
• Oat Flour Vegan Muffin Recipe
• Quick Double Chocolate Loaf Cake
• Vegan Double Chocolate Cupcakes
• Delicious Spinach and Beet Salad
• Easy Maple Walnut Granola Recipe

Why we like this chocolate muffin recipe made with beets.

• This recipe is made with two kinds of chocolate surrounded with (what the experts tell us is) a healthy vegetable.
• The chocolate chips and the beets made this muffin extra moist and chewy.
• If you want to sneak beetroot into someone's day (kids...), these muffins may be for you!
• These muffins smell amazing when they are baking and when you take them out of the oven.
• Chocolate chip muffins made with beets are perfect any time of the day including breakfast or for snacking on.

How to serve these chocolate beet muffin.

• Serve these muffins as is with a glass of almond milk or cup of coffee on the side.
• Add these muffins to a charcuterie breakfast board to serve to friends.
• Pack a muffins in someone's lunch box.
• Share these muffins with a group such as a book club meeting or soccer team.
• Place a muffin in a muffin gift bag and give it to someone, such as teacher or neighbor, as a gift.

Ingredients to make beetroot chocolate chip muffins.

• Ground Flax and Water. Used as an egg substitute to hold the ingredients together.
• Beets. Your beets should be cooked and pureed (you can use a blender or food processor to do this). Canned beets should be rinsed and should not have any other ingredients added to them.
• Flour. Any flour that measures like all purpose and that be baked like all purpose can be used.
• Unsweetened Cocoa Powder. Use vegan unsweetened cocoa powder to keep this recipe vegan.
• Baking Powder. Added for leavening.
• Light Brown Sugar. Again, use a vegan light brown sugar. Your brown sugar should be packed.
• Oil. Use a neutral oil such as canola or vegetable oil.
• Vegan Milk. I like oat milk for this recipe. Here is How To Choose The Right Vegan Milk
• Chocolate Chips. Use vegan chocolate chips or chocolate chunks.

Expert Tip 👉 You can add chopped nuts to your muffins for a crunchy element and for additional flavor.

How to make "Double Chocolate and Beet Muffins

Prep Time: 10 minutes.
Bake Time: 25 minutes.
Servings: 12.

• Preheat your oven to 350. Prep your muffin pan(s) well for nonstick. I like to use liners that are lightly sprayed for a recipe such as this one.
• Prepare your flax egg by combining the ground flax with the water in a small bowl.
• In a medium bowl, use a whisk or fork to combine together the flour, unsweetened cocoa powder, and the baking powder.
• Next, in a large mixing bowl, beat together the brown sugar and oil until combined. Then stir in the milk and the flax egg.
• Add the dry ingredients from the medium bowl to the large mixing bowl and mix until just combined. Then use a rubber spatula to fold in the chocolate chips.
• Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs. Test the muffins in more than one place as the chocolate chips can give you a false result.
• Allow the muffins to cool in the pan for 15 minutes before transferring them to a cooling rack to finish cooling.

Expert Tip👉 While your muffins are baking, resist the urge to open the oven door (during the first 20 minutes) while baking as this can cause the muffins to flatten.

Double Chocolate and Beet Muffins- a delicious recipe for double chocolate muffins that are made with beets. Vegan, Mediterranean diet