Chocolate Beetroot Muffins (Grain Free + Paleo)

These healthy chocolate beetroot muffins are the ultimate way to sneak in extra veggies. They are gluten-free, grain-free, paleo and made with wholesome ingredients like almond flour and beets. Deliciously rich, tasty and SO satisfying!

I’m a massive fan of adding veggies to sweet recipes! And that’s for two main reasons. One most people don’t get enough vegetables and two you can’t even taste them. Plus, who doesn’t love a fluffy chocolate muffin with extra goodness?! I am convinced that one bite of these healthy chocolate beetroot muffins could turn a veggie hater into a veggie lover within seconds.

Just imagine the world if we all ate chocolate muffins like THIS. We would all be so much healthier and happier!

Mighty muffins we’ll call these. Has a nice ring to it don’t you think??

Eating these muffins for breakfast would be totally acceptable in this case. They’re wholesome, naturally sweetened with honey, and when you start your day with one, you’ll feel like you’re a part of the special muffins club.

Ingredients you’ll need to make these healthy chocolate beetroot muffins

In this recipe, grated beetroot is mixed with eggs, cocoa powder, almond flour and lightly sweetened with honey to create the ultimate gluten-free + paleo chocolate beetroot muffins!

• Grated raw beetroot – NOT cooked beetroot. Grated beetroot creates the bulk of these muffins, adds nutrition and additional moisture so that we don’t have to use a ton of extra oil.
• Eggs – you’ll need two eggs. I haven’t tested these with flax eggs, let me know if you try!
• Honey – or you can use maple syrup. I don’t use much in this recipe as natural sugars in the beetroot release when baking and add additional sweetness.
• Coconut oil – we’re using a little melted coconut oil for additional moisture. You can also use extra virgin olive oil or avocado oil.
• Vanilla extract or paste – The vanilla can be optional, but is highly recommended as it adds another layer of flavor I know you’re going to love! Only skimp on the vanilla if you must. 🙂
• Almond flour – which keeps the muffins gluten free and adds some protein and healthy fats. For a nut free version you can substitute sunflower seed meal (ground up sunflower seeds)
• Unsweetened cocoa powder – I love to use dark cocoa powder in this recipe. If you want a more nutritious alternative, you can try raw cacao powder (I like to save that for no-bake goods!)
• Baking powder
• Sea salt a pinch of salt to bring put the chocolate flavour.
• Frosting of choice – Totally optional!

Muffin recipe adaptations:

These paleo chocolate beetroot muffins are one of my absolute favourite muffin recipes on the blog. I have made them for years and have tested so many different variations, with success!

Nut free option: replace the almond flour with sunflower seed meal OR 2 cups (200g) oat flour. Both work perfectly in this recipe. To make oat flour, just blend rolled oats in a high speed blender like a vitamix until a fine flour is formed. Use certified gluten free oats if needed.

Beetroot substitution: you can easily swap the beetroot for grated carrot or sweet potato. Grated zucchini will not work due to its high-water content.

Sweetener options: personally I love baking with honey but you can you any liquid sweetener of choice.  Maple syrup and rice malt syrup work great. I have not tested it yet, but you could try replacing the honey with mashed ripe bananas – maybe reduce the oil to 2 tablespoons so the mixture isn’t too ‘wet’.

Beetroot nutrition benefits

Beets are a type of root vegetable that pack in a nutritious punch. One cup of beetroot provides about 15% of your daily fibre needs, along with micronutrients like:

• Vitamin C
• Vitamin B6
• Magnesium
• Potassium
• Folate
• Iron

Beets are rich in betalains, a phytochemical that acts as an antioxidant and gives them their vibrant red colour!

Beetroots are also known for their dietary nitrate content, which converts into nitric oxide in your body. Nitric oxide helps to dilate your blood vessels, increase blood flow, improve exercise endurance, and even to lower blood pressure.

How to store leftover muffins

• Counter: Store the chocolate muffins in an airtight container on the counter in a cool area and are best eaten within 1 – 2 days.
• Refrigerator: Once completely cooled, store the muffins in an airtight container, lined with a paper towel (to absorb moisture), for up to 5 days.
• To Freeze: place muffins in a snap lock bag and wrap muffins freeze for up to 3 months. Then you always have healthy chocolate muffins on hand! To defrost place in the fridge overnight or microwave for 30 seconds. 

How to make an easy healthier chocolate frosting

These muffins are delicious on their own. However, sometimes I like to get extra fancy and top then with a chocolate ganache style frosting. To make the frosting just combine the following until smooth and creamy.

• 1/4 cup plain greek yoghurt/ plant based yoghurt
• 4 tablespoons melted coconut butter
• 1 tablespoon honey or maple syrup
• 2 tablespoons unsweetened dark cocoa powder

If you try this healthy chocolate beetroot muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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