Beet Chocolate Muffins
on Mar 24, 2026
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These mini beet chocolate muffins are soft, rich, and perfectly fudgy with a deep chocolate flavor. Made with blended beets for added moisture and a boost of veggies, these muffins are a great option for lunchboxes, snacks, or a quick grab-and-go treat!
If you’re looking for a chocolate muffin that feels like a treat but adds in a little something extra, these mini chocolate beet muffins are it. The beets melt right into the batter, adding moisture and a naturally rich texture without any noticeable flavor. Each bite is soft, fudgy, and almost like a brownie in muffin form. It has a deep chocolate taste that no one will guess is veggie-packed.
Looking for more veggie-packed treats? Your kids will love these baked carrot cake donuts, spinach banana muffins, sweet potato brownies, and refreshing banana carrot smoothie!
Table of Contents
What You’ll Need
Here is what you’ll need to make these beet chocolate muffins:
- Beets: Cooked and blended until smooth, they add moisture and richness without a strong flavor. I love using canned beets to make the process quicker, but if you do, make sure to grab a can that is unsalted!
- Milk: Helps create a smooth, pourable batter.
- Oil or Butter: Adds moisture and keeps the muffins soft. Use a mild oil like avocado oil or melted butter.
- Maple Syrup: Naturally sweetens the muffins while keeping them soft.
- Egg: Helps bind the muffins and gives structure.
- Vanilla Extract: Enhances the chocolate flavor.
- All-Purpose Flour: Provides structure for the muffins.
- Cocoa Powder: Adds rich chocolate flavor and deep color.
- Baking Soda & Baking Powder: Help the muffins rise.
- Salt: Balances the sweetness.
- Mini Chocolate Chips: Adds extra sweetness and pockets of chocolate throughout.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Milk: Can be replaced with any dairy-free alternative.
- Butter: Swap with a neutral-tasting oil if preferred.
- Maple Syrup: Can be replaced with honey.
- Egg: Can be replaced with a flax egg. If using a flax egg, stir it in separately after blending the other wet ingredients.
- Flour: Use a 1:1 gluten-free flour if needed.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F and grease or line a 24-cup mini muffin pan.
STEP 2: Add the sliced cooked beets, milk, oil, maple syrup, egg, and vanilla to a blender (Image 1). Blend until completely smooth, then pour it into a large bowl (Images 2 & 3).
STEP 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
STEP 4: Add the dry ingredients to the beet mixture and mix until just combined. Do not overmix (Images 4 & 5).
STEP 6: Gently stir in the mini chocolate chips (Images 6 & 7). Let the batter sit for 2-3 minutes. The batter will look dark red in color, but will develop that deep brown color once it bakes.
STEP 7: Spoon the batter into the mini muffin pan, filling each cup about 3/4 full. Sprinkle a few extra mini chocolate chips on top (Image 8). Bake for 13 to 15 minutes, or until the tops are set and a toothpick inserted comes out clean.
STEP 8: Allow the muffins to cool fully before serving. They will firm up as they cool.
Storage Instructions
Once cooled, store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, store in a freezer-safe bag for up to 3 months. Reheat in the microwave for a few seconds until warmed through.
Tips For Success
- Use fully cooked, soft beets so that they blend easily. I recommend using canned, no-salt-added beets that you can easily drain and use directly in the mixture.
- Blend the beet mixture until completely smooth for the best texture.
- The batter may seem slightly reddish before baking, but the muffins will darken and form a deep choclately brown color when baked.
- Do not overbake. The muffins should be soft with moist crumbs.
Let the muffins cool before serving, as they continue to set after baking.
Recipe FAQs
No! The cocoa powder and chocolate chips completely mask the beet flavor.
Yes! To make full-sized muffins, reduce the milk from 1/2 cup to 1/3 cup. Increase the bake time baking the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean.
This is completely normal! The red color comes from the beets. When mixed with cocoa powder, the batter can appear dark red or reddish-brown before baking. As the muffins bake, the color deepens into a rich dark chocolate brown.
Other Veggie-Packed Sweets You’ll Love
Gluten-Free Carrot Cake Muffins
Spinach Banana Muffins
Brownies With Veggies (Healthy Cosmic Brownies)
Baked Carrot Cake Donuts
If you tried these Beet Chocolate Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Beet Chocolate Muffins
Ingredients
Wet Ingredients
- ¾ cup sliced cooked beets, or ½ cup pureed cooked beets
- ½ cup milk
- ⅓ cup cooled melted butter, or neutral oil
- ½ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup mini chocolate chips, plus more to sprinkle on top
Instructions
- Preheat the oven to 350°F and grease or line a 24-cup mini muffin pan.
- Add the sliced cooked beets, milk, oil, maple syrup, egg, and vanilla to a blender. Blend until completely smooth, then pour it into a large bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the beet mixture and mix until just combined. Do not overmix
- Gently stir in the mini chocolate chips. Let the batter sit for 2-3 minutes. The batter will look dark red in color, but will develop that deep brown color once it bakes.
- Spoon the batter into the mini muffin pan, filling each cup about 3/4 full. Sprinkle a few extra mini chocolate chips on top. Bake for 13 to 15 minutes, or until the tops are set and a toothpick inserted comes out clean.
- Allow the muffins to cool fully before serving. They will firm up as they cool.
Notes
- Use fully cooked, soft beets so that they blend easily. I recommend using canned, no-salt-added beets that you can easily drain and use directly in the mixture.
- Blend the beet mixture until completely smooth for the best texture.
- The batter may seem slightly reddish before baking, but the muffins will darken and form a deep choclately brown color when baked.
- Do not overbake. The muffins should be soft with moist crumbs.
Let the muffins cool before serving, as they continue to set after baking.
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