We’re so glad you enjoyed this recipe, Alison! I’m trying not to eat added sugar so instead of sugar/maple syrup I used a ripe banana, and subbed oat milk for almond milk. Yum! I just put them in a freezerbag and thawed them in the microwave, works really well! I mean, you’re in SERIOUS business. Oh boy. A new family fave! Just made these with raspberries I used coconut oil and agave, they came out perfect. Hi, just made muffins. OK good, that’s what I thought. Ok, i was a little sceptical at how nice a “beetroot” muffin could actually taste… but i had three huge Beetroots that i had to use and i have kids that love chocolate so thought why not try mix the two to make them something healthier to snack on…. So I topped it with some chocolate buttercream and it came out very well. Then add melted coconut oil and almond extract and stir. Could you make a loaf of bread out of this instead of muffins? Love these. Officially toddler-approved! these are the BEST muffins I have ever had in my life that were made from scratch! Despite their intense appearance, these muffins are actually super simple once you get your beets pureed, requiring just one bowl and 30 minutes to prepare. Thanks for the great recipe, I’ll be passing it along! Cherries are my absolute favorite fruit!! Love your site! the substitutes I made were (1) using regular/normal semi sweet chocolate chips as we’re okay with dairy; (2) using 2% milk; and (3) halving the amount of brown sugar as we don’t like things too sweet. These are a perfect breakfast treat that won’t derailing ones diet. ha! Hope that helps, Larkin! Yes, trick him with chocolate! This is a true statement. I doubled it and used a jar of drained cherries, and used all white flour instead of oat and whole grain. Btw do you use a photobox to take the pictures in? These are absolutely delicious. Have you made this as a cake? whole wheat pastry flour or unbleached all purpose. Sometimes it’s nice to cover up the healthiness, hehe, like in your black bean brownies :-D I think these muffins are good for when you want something sweet and healthy. YUM! Thank you for a wonderful recipe! These are amazingly delicious and light. I totally agree with you about the chocolate covered cherries. Thx again Dana. Unsure if the muffin tray sizes/ diameter that the author used were very different to mine? If so, what sized pan you used and how you adjusted temperature and/or baking time. I’ve had chocolate brownies made with beets before but I love the idea of a little portable muffin for when I need my chocolate fix on the go! I used 1/2 cup of whole milk yogurt in place of the beets (she also needs to gain weight so I pack in as much fat as I can) though next time I will try adding in some avocado too. I love this chocolate cake. they were divine!!! The only thing I didn’t like it is too much “talking”. I’m wondering if it’s possible to substitute the flax egg for anything else vegan friendly? Cannot tell they are vegan at all! One question though. Delicious!! Not too sweet, packed with flavor. And vanilla extract instead of almond… they came out really good! Is that correct? I just Love your website!! If you’re on Instagram, hit me up with a photo! also had awesome results with quinoa flour and seed meals mixture. We love these muffins! I AM NOT VEGAN WHAT ARE YOU DOING TO ME. These look absolutely delicious!! Is their a recipe for vegan avocado frosting for these? There was the tiniest of carrot-y aftertastes, but not enough to stop me from making these again. Made these twice recently with leftover fresh pumpkin puree instead of beet. We’re so glad you enjoyed them, Jenny! Or if you would, how much should I add? even my fussy 9yr old. Keep the recipes coming, you are doing a fantastic job ! These look divine and I’m going my picky eating five year old will enjoy them. Sep 14, 2018 - Vegan pumpkin muffins that are tender, sweet, and studded with chocolate chips. Thanks:). Thanks for the note about them being thick otherwise I would have added too much liquid. just trying to make this recipe work with what I got…. So I made these last night and I am BLOWN AWAY! It just so happens I have all the ingredients – I’ll be subbing agave for maple syrup and let you know the results! I have everything for these! You can also subscribe without commenting. I make this recipe using the beets and double it because otherwise we eat them up too fast! As far as baking goes, they’ll work in most recipes. Thanks for sharing recipe. coconut oil Our family isn’t vegan so I just used regular eggs and milk, plus just regular whole wheat flour. I made these earlier and they went down so well!! OMG, making these tomorrow! Can’t wait for the family to come home to devour them before I eat them all…. Hmm it may have been the cherries, Caroline! Just made these little gems for the kiddos! They are moist, fudgy, not too sweet. I was praised as, “The best mom in the world!” Thank you!!!! Can’t wait to try this! I substitute almond with pumpking butter, I did not put sugar but only agave and used oat flour. These are gorgeous! Anytime you reduce the amount of dry ingredients, you’ll also want to reduce the amount of wet ingredients. They are moist and delicious! And that book and your insta- interview of questions with Dr. B really helped me. I’ve heard that mashed up banana works well as a binding agent? You always need a little something sweet after lunch. So glad you enjoyed this recipe, Jenn! Hey, can I use frozen cherries that have been thawed, pitted and drained? I’ve made chocolate beet cupcakes before, I love this healthy, muffin version! Cheers! These look totally delicious! These look delicious! I love the idea of a beet cake for my son’s birthday but hard a hard time finding a recipe for one so I opted to try this one out. These muffins are super scrumptious! Rich & fudgy enough for a satisfying chocolate fix, but so healthy! I am so glad you posted this. My 3 and 6 year old girls loved them too. Thanks for sharing, Liz! Just made these for my boyfriend’s birthday and they were delicious! The only thing I don’t like about beets, is the peeling! PS I loved your vegan roasted red pepper pasta recipe, and your vegan alfredo recipe! Add almond … Sooo decadent and rich. I’d like to make these for my gluten-free friends, do you think they would still turn out if I used gluten-free flour? Just came accross this recipe and they look amazing – I know the first thing I am baking this weekend!!!!! Hope that helps! Many of your recipes I can make as is and they work for her! Just made this recipe for the second time, they are so good! You can also subscribe without commenting. We’re so glad you enjoy this recipe! These will def. What is the substitute for beet puree in this? are the beet roasted or raw?? The cherries are abundant and bursting with flavor, and the chocolate peeks through to give just the touch of decadence you crave. These are now my go-to recipe for healthy chocolatey muffin goodness. We’re so glad they turned out well! I like it most with applesauce, yet beets give a delicious dirty beet taste to the chocolate cake, which I like. I used regular eggs but will try flax eggs next time (kinda nervous about it but will give it a try). I love them! That’s HUGE! These are the best vegan muffins on the internet. These muffins look fabulous but unfortunately I can’t eat refined sugar at the moment so do you have any ideas as to what I could substitute for the brown sugar? Healthy, All natural, vegan style, choc chip, red velvet type muffins. I think there is guar gum in the flour, which I think may be the problem. Hi Vivi! Bake them, share them or keep them for yourself. Need help? Stir in the almond milk and whisk once more. Best comment. Jan 9, 2019 - Tender, fluffy, vegan chocolate muffins made with chocolate chips in 1 bowl! “. Next time, and every time after, I will use butter instead of coconut oil. Something like, an Otis Spunkmeyer chocolate chocolate muffin. I made these just this past week, and even my non-vegan friends enjoyed them! Wonderful texture loved by adults and children alike. We are so glad you all enjoyed them! xo, MY GOD! You could really use any fruit and it would definitely work. Muffins SO big you almost had to use a fork. The double chocolate/beet muffins were so moist and absolutely delicious. Maybe half spelt and half oat flour? Thanks so much. Good work. Beet one of useful products, but I seldom add it in the food… It seems to me, she always adds specific taste. Last night, I had exactly one cup of beets, and they taste a little bit healthier this time around but are still amazing. We’re so glad you enjoyed them, Trisha! i love this muffin recipe, i baked more then 5 times and everytime come out perfect. Vegan pumpkin muffins studded with chocolate chips. We love them! You can definitely also use regular vegan chocolate chips if you prefer. OMG! Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. What a lovely combination of flavors. They’re so tasty! I baked it in a cake pan, rather than muffin tin, and it worked well. made double batch of these tonight, we all loved them – so fabulous to find recipes without eggs for my son’s benefit, look forward to exploring your entire site! Everything I’ve made has turned out amazing. Hey Dana, this is officially my new favourite recipe! I have printed out a few recipes to try, they all look so delicious. Also if I use a sweetened Almond milk, should I add less sugar? Thanks so much for the lovely review, Jordan! Xo. I am vegan, and my non-vegan friends were shocked to find out that these muffins are vegan. Whole family loved them. Thanks for sharing your experience, Gabi! These are the bomb Dana! Big hit with the kids! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Hi Dana! These are a regular in my repertoire. But you could try this avocado pudding recipe, or this date-sweetened frosting recipe! Oh that addition sounds incredible! If you give it a try, we would love to hear how it goes! You can also, Cheesy Broccoli Hashbrown Bake (Oil-Free), Orange Cranberry Crisp (Gluten-Free & Easy! Do you think if I rehydrate them it will turn out close enough, or should I add a little more liquid to the batter, as well? • regular semi-sweet choc. can you use regular milk and oil/butter instead if necessary? Such a delicious recipe Dana, thank you so much :). Today, since it’s high beet season in my garden, I made a huge batch of the batter. I saw these while I was on vacation and when I came home and found that I had all of the ingredients I was so happy. I made it with the leftover pulp from the beet-carrot-apple-ginger juice, and although the batter tasted a bit gingery, the final product came out Amazing. Would you recommend not adding any? 1/2 cup pumpkin puree. Thanks for all your great recipes :), Thanks so much for the lovely review, Lia. Your photos are amazeballz as always. Looks amazing by the way! Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely. We only had beet powder so I subbed butternut squash puree. I need to dive back into vegan baking and tackle the difficulties I had, I just need to buy the right ingredients to start off with!! Glad your crew is enjoying them so much. Thanks so much for sharing! I made a very slightly modified version of this recipe and it was just what I wanted, absolutely delicious. Thanks for a great recipe… i will be making these again…. I love your recipes and I make them all the time, I have actually made this muffin recipe probably 10 times (it’s my boyfriend’s favorite). Just made these and they were a hit with my parents, who are super picky with dessert! Perfect taste and consistence❤ thanks for this recipe! Yay! That photo at the top makes me want to grab a handfull! Needless to say, mine were not vegan. I think they had 4 mini muffins each. muffins. I’ll have to rectify that with these muffins – they look beautiful :). They are a more expensive fruit at our markets in Kansas but once I eyed them and snagged a sample to test for ripeness/flavor, I knew it was on. Thanks for letting us know! Instead of mixing in the dark chocolate tho, I just put a square in the middle of each muffin and topped it with a bit of mixture before baking, as I thought I wouldn’t have enough chocolate. I tried them cause I had some beets left and they are amazing. Notify me of followup comments via e-mail. Hi can we steam the beets before cooking or it only needs to be roasted ?? Should these be really moist in the middle? Or did I remove too soon? One of my friends is vegan so when I invited her to dinner I had to find a great recipe for dessert. Delicious! I’m thinking, chocolate buttermilk scones? I highly recommend anyone to try it. I didn’t have cherries or dark chocolate on hand so I used strawberries and ghiridelli semisweet chips first time and I used blueberries and chocolate chips the second. Hannah! I will make again. Your photography is positively stunning! I only have dried cherries in the pantry. From now on this is our recipe for the best chocolate chips muffins. Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. You will need to keep the oven temp the same, but increase the cooking time, probably by about 10-15 minutes or more. Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds. I am not sure! Some of these are already gluten-free, and this link to the Minimalist Baker will help adjust the others for those gluten-sensitive folks that want to give them a try. I am new to the vegan lifestyle. By far the best chocolate muffins I have ever had. Enjoy! Am I using raw beets, or should I be roasting them before I proceed? Enjoy these muffins with breakfast, as a snack, or a late-night dessert. And they came out beautifully! thanks again. I did increase the coconut oil to 1/3 cup, and they weren’t greasy, just super rich and moist. Declared âbest muffinsâ by my partner. Filling xo. I have a whole list of dietary restrictions, so I replaced the flour with bobs mills gluten free flour 1:1, used chia seed egg replacement instead of flax seeds, used canned coconut milk instead of almond milk, 1 tsp of liquid stevia instead of sugar (but will probably use less next time), added around 4tbsp of collagen powder, and omitted chocolate chips all together (though I think I’ll splurge and add them next time!) Just made these – yum! hi.. they look very fabulous ..please tell me what can i use in place of flax?? So glad you’ve found and are enjoying our site. Tell me please, is it important to use fresh berries or I can use frozen? Johanna, I’ve never boiled beets. Thanks for another great recipe! Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. They were delicious – moist, flavoursome and held together really well for a vegan muffin. Hi, these look amazing and I’m planning to try them tomorrow. I didnât have any fresh cherries on hand so I drained and rinsed some maraschino cherries. Anyway these look awesome!! But if you do try 100% substitution, let me know how it works out! I used a blend of whole wheat, whole wheat pastry, and buckwheat flour- I love the flavor and melt-in-your-mouth texture that buckwheat flour lends to muffins. ). If I can locate organic cherries I will eventually try it as intended! LOL I shared them with friends at work. If you have those things on hand, you’re in business. They are fluffy delicious perfection and a great way to get through cherries! But the best way to use it is to then make borscht with the water! I’ll let you know how they came out when I make themQ. I had leftover beet purée so I thought I’d try this recipe out! WOW! Yay! I agree they weren’t as “firm” as other muffins I made but that was OK with me. I’m glad I found you :). Thanks so much for the lovely review! You’re a kitchen genious! So, crank up that stove and whip out those non-stick silicone pans– it’s Muffin Time! I made this today and I liked them a lot, but I like some of your other recipes better. I made these yesterday morning using pureed canned beets (since I didn’t have any fresh ones on hand) and they turned out delicious! Thanks for the great recipe! That’s exactly what I have in my fridge right now and was wondering if they’d work! Measure out almond milk in a liquid measuring cup. Ooh, so lucky! Look forward to hearing from you . I mainly use applesauce or pumpkin purée or butternut purée because I rarely have beets on hand. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again. You Go Girl!! Absolutely delicious! A chia egg (1 Tbsp chia seeds + 2 Tbsp water) is a good 1:1 sub. Although I noticed that there is no eggs (or rather, flax eggs since its a vegan recipe)., and they were a bit less structural than other muffins I’ve made. Thanks for another delicious recipe! Your website/blog has been a lifesaver for me. ;) Love these muffins! Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds. Knowing that now, I avoid them at all costs. I absolutely try this .Thank you very much for sharing this. And hand chopped chocolate chunks, but when I make these again, I’ll probably use chips so that the chocolate doesn’t melt into puddles on top. If they’re already steamed, just drain/puree them as is! Ooh! These muffins look fantastic! This is my go-to recipe for muffins. I will be making these every chance I get. All the times I’ve made, they’ve turned out splendidly. Did you make them into a paste? It’s easy to see and taste that these are relatively healthy which is ok if you’re prepared for that. Sorry I didn’t get to you sooner! #truestory. Made them twice now and my husband loves them too! Aw, we’re so glad you all enjoyed them, Jen! I was determined to bake these tonight (despite the current heatwave here in PDX) and happy I did! Made them without the choco chips and with puree from cooked beets. I used zucchini (I had several to use) instead of beets, eggs, a combo of all purpose, almond and oat flours, and I added vanilla. Hi Simone, this recipe uses roasted beet. Hi Elizabeth, we don’t know that raw beets would give the same texture in these muffins, and their flavor would probably be more apparent. ;D (but seriously, do it), Wow they look perfect, like seriously perfect! I don’t use a photobox! So last night I decided to try this recipe. My 9 year old daughter made them-yummy x I used 1/2 cup of oat flour (I always add 1 tsp of baking powder when using oat flour to ensure they rise properly) and 1/2 cup plus 2 tbsp unbleached AP. These sound fantastic!! My daughter (3.5 years old) and I made these this afternoon! Blitzed rolled oats down into a fine-ish meal, If the batter appears too thick, add a touch more almond milk. Thanks so much for sharing! If you give it a try, report back on how it goes! It made 12 medium muffins. Thanks for the recpe and gorgeous pics i think i gained weight just looking at them, but theyre healthy ok gotta go get my cherries! THIS. Just pulled these out of the oven right now, I can’t wait to try them :) this is the second recipe I have tried from your blog, the first was the “cheese” cake! We haven’t tried it, but it should work! Thanks for the great recipe :-), I guess I made something wrong, they come out very dry and not fluffy at all, Hmm, sounds like your baking powder/soda was bad…. That’s definitely happening soon in my kitchen!! BUT, when the cherries are fresh and the chocolate is dark and chopped in thick chunks, you know I’m all about it. These muffins were a big hit with me and my toddler – very chocolatey and not much of a beet taste. I made some adjustments…I used bob’s red mill 1 to 1 baking flour (gluten free), used a combination of beet and apple sauce, and used a bit extra honey and no brown sugar, and coconut milk. Glad to know they will :-). Two picky men approved? If that’s the case, use ONE egg instead of two. These are delicious! Soooo I recently went vegan and my sweet tooth has been driving me nuts- after years of eating processed foods and sweets- I’ve got to tell ya, these muffins are AMAZING. Coconut sugar instead of brown sugar, My local Costco carries organic beets already peeled and in four packets. They really look grate although taste like soft brick. Stoneground whole grain spelt flour instead of all purpose/bakers, Mar 2, 2019 - Tender, fluffy, vegan chocolate muffins made with chocolate chips in 1 bowl! I decreased the brown sugar to 1/4 cup just to save one less measuring cup to clean and also because I only had sweetened almond milk in the fridge. The batter is very, very thick but do not be alarmed! Thanks for sharing, Stacie! I used apple sauce instead of beets as recommended. -Ashley. Way better than the muffin of my yesteryear, but with all of the satisfying, chocolaty taste I remember and love. Thanks so much for sharing, Stephanie! Delicious and moist! Thanks for sharing, Lisa! It’s a very easily adaptable recipe. I forgot how coconut oil hardens when hit with cold ingredients (annoying). Also we are using ghiradelli semi sweet choc chips instead of dark chocolate but it is super tasty! Yes, that was correct! Delish ? Steaming also works! But here’s the deal. Can they still be used or is there an other option? Super chocolaty Ha! Keep it coming, Dana. (We have more plums than we know what to do with!) The other half, I thinned out with some coffee to make pancakes. I wouldn’t have thought of that. agave nectar ), Instant Pot Amaranth (Fast, Creamy, No Soaking! I’m allergic to eggs and I don’t have any substitute on hand, can I just leave that part out? I couldn’t wait to make them, because I was so excited to try using beets with chocolate. I didn’t even know such deliciousness was possible without butter, sugar and milk. Minimal ingredients and equipment keep these simple, approachable, and quick. Better luck next time! I used butternut squash purée and it worked perfectly. This recipe was just the ticket! My mind has been blown and I’m eager as ever to share this recipe with all my friends (insert happy tongue face emoji) :-) :-) :-). We also used mini-chips instead of the regular sized chocolate chips. I baked these last night and they turned out awesome! Glad these things stalked your childhood, too :D. This might be the only way I’ll ever get my finace to eat beets. Ha! Next time, would you mind leaving a rating with your review? I added both to dry mix. Fudgy, vegan double chocolate muffins with a secret healthy ingredient: pureed beets! You could definitely try rehydrating the cherries and if you do, let me know how it goes! We’re so glad you and your family enjoy them, Kristy! i made 2 dozen amd froze half. I even made it in Germany where I couldn’t find brown sugar anywhere. I use white whole wheat flour because I never have pastry flour. So delicious ! Just white poster board to get two white surfaces. My co-workers will love me!! I used pre-cooked beets, soy milk instead of almond milk, and half spelt flour / half white flour, and coconut sugar instead of brown sugar (because these are what I had!). (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written), (or sub butternut squash, applesauce, or another hearty fruit puree). Kids are loving them and hubby will be very thankful later tonight when his sugar tooth takes over. But despite having a wholesome, homemade meal as mid-day fuel I always craved just a little something more. Step 1: go back to the store Wow! Listen. Aw, we’re so glad to be able to help, Aman! These will stay in my rotation! Yay! I have made these muffins at least 10 times now…they are amazing! Wow!! They are fluffy, with a great texture and taste, without being too sweet. I’ve made these twice and they turned out great both times. Thank you for the recipe. THANK YOU! Watch out world. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Thank you both so much. Thanks so much for the lovely review and for sharing your story! They came out just as I had remembered them! I love beets so I’m all about this combo. So cool, yum. I prefer this recipe though over the gluten free one. I make this for my grandchildren. My first vegan muffin-what a delightful treat. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I cut the sugar in half. Whoop! :). Hi Paddy, coconut flour is more absorbent and usually benefits from the addition of eggs, so we’re not sure about it in this recipe. They taste exactly like Sweet Tomatoes brownie muffins but these are vegan which makes everything about this recipe so much more perfect. It was ahhh-mazing. I have used unsweetened soy, almond and oat milk with no trouble. What could be better than a chocolate muffin? hello, can i use frozen cherries instead of fresh one because its kind of hard to find fresh one from the local market that i staying. Then add melted coconut oil and almond extract and stir. I subbed for coconut milk since I didn’t have almond milk and I did notice it didn’t fizz when I added the baking soda…maybe that was it? Every other recipe I find says to pair them with goat cheese which! 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Black pepper for flavor melted again be used in this recipe out requires tweaking of recipes so she tolerate! With 2 vegan chocolate chip muffins minimalist baker? chance I get are not in season now… can I use frozen cherries of... As is much!!!!!!!!!!!!!!!!. Dana, this is our recipe for the great recipe, but mine did not turn out fudgy! Melted oil, banana puree and whole wheat pastry flour ) I mean, ’... Picky eating five year old girls loved them flour and applesauce ( I ’ d use another fruit,... Point, let me have dessert after lunch mine did not turn out as and! The family to come home to devour them before I proceed use raw beets for a recipe... Just a dude looking for a vegan substitute quick – my mom them. Flour by bobs red mill 1:1 gluten free vegan chocolate chip muffins minimalist baker blend and it was a bit off ) making. Too heavy, they all look so gorgeous + so filled with chocolate I! 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