These healthy beet muffins are a vibrant and nourishing snack. They blend the natural sweetness of beets with a wholesome almond flour base. Perfect for breakfast or a guilt-free indulgence!
Packed with fiber, vitamins, and antioxidants, these beet muffins are a delicious way to sneak in vegetables while enjoying a moist, flavourful treat.
Its naturally bright red colour makes these perfect for celebrating Valentine’s Day or Christmas.
My red velvet cupcakes inspire this healthy dessert, but these beetroot muffins are even simpler and quicker to make.
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious beetroot muffin recipe.
- Beets: Adds nutrients, veggies, sweetness, and natural redness to the cupcakes so you can skip the red food dye. Use fresh beets that have been boiled or roasted, or use canned for quicker prep.
- Applesauce: Choose unsweetened applesauce to avoid refined sugar.
- Maple syrup: You may also use date syrup, honey, or another liquid sweetener of your choice.
- Apple cider vinegar: The acid reacts with the baking soda creating a fluffier texture.
- Almond flour: Use superfine blanched almond flour for best results and texture. Do not use unblanched or almond meal. Blanched almonds have had their skins removed before grinding into flour.
- Baking powder + soda: Make sure your rising agents are fresh and active. (Baking powder that's been opened and sitting in the pantry for 6+ months may start to lose its rising power.)
- Chocolate chips: Use dairy-free vegan chocolate chips (or chocolate chunks) to keep these cookies plant-based. Or purchase vegan chocolate bars and break them up into bits or chunks.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Blend the beets with the remaining wet ingredients until smooth.
Whisk together the dry ingredients in a large mixing bowl.
Add the beet mixture to the bowl of dry ingredients.
Stir until combined.
Then add the chocolate chips, if using them.
Divide into 12 muffins, topping with extra chocolate chips if you’d like.
Bake the beet muffins until a toothpick inserted in the middle comes out clean and dry.
Then remove from the oven, and allow them to cool in the muffin tins for at least 20 minutes before transferring them to a cooling rack.
They will be soft and delicate when fresh out of the oven, so give them enough time to set.
Variations
If you enjoy these vegan beet muffins and want to switch the flavours, you may easily do so!
- Pumpkin: Omit the beet puree and use pumpkin puree instead. Then add 2 teaspoons of cinnamon, and ¼ teaspoon each of nutmeg and ground ginger.
- Sweet potato: To make these cupcakes extra sweet (naturally) use roasted and pureed sweet potato instead of beet.
- Chocolate muffins: Add 2-3 tablespoons of raw unsweetened cocoa powder to make chocolate beet muffins. (They won’t be as red.)
Equipment
To make the beet puree use a blender (I use a Vitamix) OR a food processor. Make sure the mixture is completely smooth.
Use parchment liners in your muffin pan, or grease the tins with a touch of avocado or coconut oil if needed.
Storage
These beet muffins taste best on days 1-2. Keep them at room temperature for up to 2 days. Or store the leftovers in the refrigerator for up to 5 days. Cover them in plastic wrap, or use a sealed container.
To freeze these, use a freezer-safe airtight container and keep frozen for up to 3 months.
Expert Tips
- Weigh your flour for the most accurate results. If you don't have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- If using canned beets, make sure they are not pickled! Use beets canned only in water, no vinegar or oil as that will alter the flavour.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can lose its effectiveness.
- Gently tap the muffin tray on a hard surface to close up any gaps in the batter before baking.
- Let your muffins cool in the pan for at least 20-30 minutes before handling them. They are delicate and need time to completely set before transferring them to a wire rack.
More delicious vegan beet recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Wet Ingredients
- 2 x 398 ml (2 x 14 ounce) canned beets drained (approx. 2.5 cups of cubed beets)
- ¼ cup unsweetened applesauce
- 3 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 300 grams superfine blanched almond flour approx. 3 scant cups
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Optional
- ⅓ cup vegan chocolate chips plus a few more for topping your muffins if you'd like
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners.
- Add all the wet ingredients to a blender and process until completely smooth. Set aside.
- Then whisk together the dry ingredients in a large bowl. Pour the pureed liquid ingredients into the same bowl as the flour and stir until combined.
- Fold in the chocolate chips if using, and then divide the batter between your 12 muffin tins, filling almost to the top.
- Bake the muffins for 28-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry.
- Remove the pan from the oven and let the muffins rest at room temperature for at least 20-30 minutes before transferring them to a wire rack to completely set.
Notes
- Weigh your flour for the most accurate results. If you don't have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- If using canned beets, make sure they are not pickled! Use beets canned only in water, no vinegar or oil as that will alter the flavour.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can lose its effectiveness.
- Gently tap the muffin tray on a hard surface to close up any gaps in the batter before baking.
- Let your muffins cool in the pan for at least 20-30 minutes before handling them. They are delicate and need time to completely set before transferring them to a wire rack.
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