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Front view of 9 beetroot chocolate muffins that are in a oval container that's covered with a blue hand towel. You can see empty glasses and a jar filled with vegan milk in the background.

Beetroot Chocolate Muffins with Avocado

These fudgy beetroot chocolate muffins are such a great wholesome snack to enjoy when craving chocolate. They are super moist, oil-free, extra easy to make and made with veggies! And you won't even need to cook the beets first!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings 9 muffins
Author plantbasedjess

Ingredients
  

  • 1 ½ cups white whole wheat flour
  • 2 tbsp ground flax seeds
  • ½ cup cacao powder
  • 2 tsp baking powder
  • pinch of salt
  • ½ cup vegan milk
  • ½ cup maple syrup
  • cup mashed avocado
  • 1 tsp vanilla extract
  • 1 cup shredded red beets
  • ½ cup vegan chocolate chips - plus more for topping

Instructions
 

  • Line a muffin pan with 9 muffin liners. Pre-heat the oven to 375°.
  • In a large bowl, combine the flour, flax seeds, cacao powder, baking powder and salt.
  • In a medium bowl, combine the mashed avocado, maple syrup, vanilla extract and milk. Stir to combine.
  • Transfer the avocado-milk mixture to the dry ingredients and stir to combine. Make sure there are no dry pockets left (use a spatula if you need), but try not to overmix as well. Then, add the shredded beets and chocolate chips and stir until combined.
  • Transfer the batter equally in between the prepared 9 muffin tins and cook in the oven for 18 minutes. I like to use a ice cream scoop as the dough is sticky.
  • Once cooked, let them cool down in the muffin pan for about 10 minutes before eating. Enjoy!

Video

Notes

  • When combining the dry + wet, the dough will look drier than it should be. This is because you will add raw shredded beets to the dough also, which will release some extra liquid while cooking.
  • If you do not want to see/feel the shredded beets in the muffins, then I recommend to also chop the beets in very small pieces after shredding them.
  • You will want to use a ripe avocado for this recipe and avoid any brown/dark bitter spot as well. And, make sure to really mash it well so you don't end up with avocado chunks in your muffins.
  • To store, let the muffins completely cool down and then, transfer to a air-tight container. You can keep at room temperature for 1-2 days, but if you need to store them longer, then transfer in the fridge.
  • They also freeze really well. Simply transfer them to a air-tight container and keep them in the freezer for up to 3 months. You can let them thaw at room temperature before enjoying, but what I do is I transfer them straight from the freezer to the microwave and thaw them for a few seconds.
  • They are really good slightly warmed up as they get super soft and the chocolate chips melts!
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