Plant Based Beetroot Chocolate Muffins

beetroot muffins.jpgSeasonal and completely satisfying, these chocolatey, gooey muffins are made with healthy ingredients and are SO easy to make. Suitable for most diets – including gluten free if you swap the spelt flour for gluten free flour – and entirely plant based. Beetroots are full of iron, potassium, fiber and vitamin C – they’re also great for boosting circulation and helping increase physical exercise performance and endurance, so perfect for a post-workout snack. Give these a go, and use up any beetroot that might be hiding at the back of the fridge!


Makes 15 muffins

  • ½ cup spelt flour or flour of choice
  • 1 large fresh beetroot
  • ½ cup cocoa powder
  • ½ cup ground flax
  • 1 tsp baking powder
  • ½. Tsp baking soda
  • 1 tbsp coconut oil
  • 1 flax ‘egg’
  • 2 tbsp stevia or coconut sugar
  • 1 cup milk of choice


  1. Create your flax ‘egg’ by mixing 1 tbsp ground flax with 3 tbsp warm water and leaving to soak for 10 minutes
  2. Pre-heat the oven to 180C
  3. Chop the beetroot into bite size pieces and steam the until soft
  4. Add the beetroot to a food processor or blender with a splash of milk to create a puree
  5. In a large bowl, mix the flour, baking powder and soda, cocoa, flax, sugar and flax ‘egg’
  6. Melt the coconut oil and add to the mixture along with the beetroot puree
  7. Add the rest of your milk and mix to create a thick chocolatey batter
  8. Add roughly 2 tbsp mixture per muffin case
  9. Place in the oven on the middle or bottom shelf and bake for 15-20 minutes. They’ll be fragrant and springy to touch when done.


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