It’s me, the vegan muffin woman, popping in to share another delicious muffin recipe.
The groundhog saw his shadow this past week, so, does that mean 6 more weeks of winter recipes?
I feel like I bake even more after Christmas than I do during the holiday season, just to fill these cold dark months with something warm and cozy.
It snowed here on Sunday so, naturally, I stayed in and experimented with beets and chocolate.
The result was these Oil-Free Dark Chocolate Beet Muffins that require only 1-Bowl and a handful of ingredients!
I’m on a major beet kick lately, so bear with me while I sneak them into everything, OK?
The addition of beets in this easy muffin recipe adds a boost of fiber, magnesium, and iron, to name a few benefits.
The beet purée also makes these morsels wonderfully moist!
I love the challenge of altering my favorite baking recipes to be oil-free and amazing.
Instead of oil, I added in a bit of creamy almond milk yogurt to create a silky smooth texture.
If you’re not completely in love with beets already, I promise you will be after trying these muffins.
The earthy taste of this root veggie pairs perfectly with antioxidant-powerhouse dark chocolate!
You can’t detect anything “veggie” with each bite, just rich cacao bliss.
If you’re not a dark chocolate fan, try adding a bit more maple syrup to the batter and swap out the dark chocolate chips for something with a lower percentage of cacao.
These muffins have an initial gorgeous red velvet color that’s masked during the baking process.
They come out of the oven a deep chocolate brown, so you’d never guess biting into these babies that they’re packed with beets.
This chocolate camouflage makes them the perfect muffin to pass to an unsuspecting coworker with an innocent, “Chocolate muffin, anyone?”
Enjoy these Oil-Free Dark Chocolate Beet Muffins as a sweet yet nutritious breakfast, snack, or dessert.
I love to have a couple as an afternoon snack when I’m slowly reaching for the chocolate drawer.
(Yes, I have a chocolate drawer., but really, are you surprised?)
For a lower sugar option, omit the dark chocolate chips, but the gooey chocolate really does add a little something special here!
If you make these Oil-Free Dark Chocolate Beet Muffins, let me know!
I’d love to hear what you think.
Show me your muffins @flora_and_vino on Instagram or use #floraandvino!
Want more oil-free, gluten free, refined sugar free muffins? Check out my Kabocha Squash Cranberry Muffins, Pumpkin Cacao Cranberry Muffins, Acorn Squash Apple Cinnamon Raisin Muffins, Banana Chia Chocolate Chip Muffins, too, or Double Chocolate Double Green Zucchini Muffins for more healthy snacking!
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- 2 flax eggs (2 TBS ground flaxseed + 6 TBS filtered water)
- 1¼ cup GF oat flour
- ½ cup raw cacao powder
- 1 tsp baking powder
- ½ cup unsweetened almond milk yogurt
- ¼ cup pure maple syrup
- 1 cup beet purée (~1 small bunch beets, steamed, peeled, and pureed)
- ½ cup unsweetened almond milk
- ½ cup dairy-free dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Prepare a muffin tin with muffin liners, or alternatively, spray with nonstick spray.
- If you haven't already prepared your beet purée, do this first*.
- Prepare your flax egg by adding the ground flax meal and filtered water to a bowl and allow to gel for 5 minutes.
- Add all remaining ingredients to the bowl except the chocolate chips and stir to combine.
- Fold in chocolate chips.
- Fill each muffin cup with ~1/4 cup batter. Top each muffin with a few chocolate chips (optional) and a sprinkle of oat flour.
- Bake for about 25 minutes until lightly browned and firm to the touch.
- Store muffins in an airtight container in the fridge for 3-5 days and freeze for long term storage.
**Recipe inspired by theTIUNutrition Plan