The Swag's Vegan Chocolate Beetroot Muffins

Brightly-red, delicious and full of healing power, beets are absolutely one of my favorite things to add to my morning smoothie routine. However, after recently reading a beet root cake recipe on, I instantly became excited by the idea of adding beets to my baking routine as well!

The Swag - Beet BenefitsIf you’re not yet on the beet bandwagon, here is a great infographic from that outlines just some of their amazing health benefits, including weight loss, detoxing power and liver health!

These vegan chocolate beetroot muffins are something you can really root for (pardon the pun)!

They have all the rich indulgence of regularly fudge chocolate muffins, with less refined sugar, butter and milk. Oh, and did I mention they are packed with antioxidants and whole grains?

This recipe is paleo-friendly, vegan and dairy-free! (However, if you do not have a casein allergy, feel free to use regular chocolate chips).


  1. 1 cup of pureed beets (you can blend cooked, canned beets or boil and puree 2 small whole beets)
  2. 2 flax eggs (or regular eggs if you are not vegan)
  3. ½ cup maple syrup
  4. ¼ cup coconut oil (I buy extra virgin coconut oil from Walmart)
  5. ¼ cup Vanilla almond milk
  6. ½ tsp sea salt
  7. 1 tsp baking soda
  8. ½ cup cocoa powder (unsweetened)
  9. 1 teaspoon of ginger
  10. 1 ¼ cup whole wheat flour
  11. ½ cup dairy free semisweet chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit. Then, line 12 muffin tins with liners and/or coat with coconut oil.
  2. Either blend a can pre-cooked, sliced beets or 2 small boiled beats from a can in a food processor. Measure 1 cup and refrigerate the rest for later use.
  3. Blend together the eggs, beets, maple syrup, coconut oil and almond milk until smooth.
  4. In a large bowl, combine flour, cocoa powder, ginger, baking soda and salt. Whisk to combine. Then, combine wet and dry mixture until smooth.
  5. Fold in chocolate chips, and save a few to sprinkle on top of the muffins.
  6. Divide batter evenly into prepared muffin cups. Then, sprinkle with remaining chocolate chips.
  7. Bake for 20 minutes at 350 degrees, until a toothpick inserted comes out clean.
  8. Cool and enjoy!
Servings: 12