1-Bowl Dark Chocolate Beet Muffins perfect for snacking, breakfast, or dessert. Oil-free, gluten-free, refined sugar-free, and packed with antioxidants!
Hey, hey.
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!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more oil-free, gluten free, refined sugar free muffins? Check out my Banana Chia Chocolate Chip Muffins and Double Chocolate Double Green Zucchini Muffins for more healthy snacking!
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XO Lauren
Oil-Free Dark Chocolate Beet Muffins
- Total Time: 45 mins
- Yield: 12 muffins
Description
1-bowl dark chocolate beet muffins perfect for snacking, breakfast, or dessert. Oil-free, gluten-free, refined sugar-free, and packed with antioxidants!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 1/4 cup GF oat flour
- 1/2 cup raw cacao powder
- 1 tsp baking powder
- 1/2 cup unsweetened almond milk yogurt
- 1/4 cup pure maple syrup
- 1 cup beet purée (~1 small bunch beets, steamed, peeled, and pureed)
- 1/2 cup unsweetened almond milk
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Preheat oven to 350°F. 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.
Notes
*To make beet purée, scrub and peel 1 small bunch of beets and add to a pot of boiling water in a steamer basket. Steam for ~10 minutes, until fork tender. Cool slightly, then transfer to a high speed blender and blend until smooth. Save any remaining purée for another use!
**Recipe inspired by theTIUNutrition Plan
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Snack, Breakfast, Dessert
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free
I am always looking for oil-free vegan muffin recipes, so I have been baking my way through your muffins! 😂 Farmers’ market season also just started back up, so I’ll find any excuse to pop beautiful produce in my food. I made these using golden beets from one of my favorite local farms, and they turned out perfectly! An unusual texture for a muffin, maybe? Extremely dense and fudgy—like the most delicious brownie! I substituted a chopped-up dark chocolate bar I’ve been meaning to use up for the chocolate chips, and the big chunks of chocolate made the muffins even better! They kept for about a week in the fridge with no problems.
★★★★★
Christy!
Thank you so much for the review here! Oil-free muffins are the best, right? And farmers market makes for the best ingredients. I love the idea of using a chocolate bar instead of the chocolate chips. You’re right– they are dense and delish!!!
XOXO Lauren
My girls LOVE these muffins! And I love the hidden beets 🙂 Yet another great recipe, Lauren.
★★★★★
Thanks so much, Erin! I love hiding beets in these, too 🙂
XOXO Lauren
Just made these and they are absolutely delicious!