Fudgy Beet Chocolate Whole Wheat Flour Muffins
- February 1, 2025
- Updated: August 5, 2026
- 5 Comments
These healthy chocolate beet muffins are the perfect kid-friendly snack! A great
way to use up leftover cooked beets, the muffins also use whole wheat flour,
cocoa powder, banana, and maple syrup. They’re such a fun way to get veggies
into kids. Plus, they’re ready in just over 30 minutes!
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Can we agree that beets are so beautiful, tasty, and nutritious – but cooking them can be a pain!
That is…until I tested and discovered you can microwave them, and even throw them in this beetroot muffins recipe.
In fact, microwaving speeds things up and makes the healthy beetroot muffins process a whole lot cleaner, without taking away from the deliciousness.
And now, these beetroot chocolate muffins are my secret to getting kids to eat beets! I say that as a mom of three and Registered Dietitian.
And honestly, a great recipe with leftover beets, because if you’re going through the process of cooking them, you may as well use them all up!
After my first go-around with these beet muffins (they were dry and bland), I experimented a few more times.
I discovered that a mashed banana added the necessary missing natural sweetness, as well as the moistness I was looking for.
Now, these beetroot chocolate muffins are perfectly moist and fudgy, and I’m so happy to share the perfected recipe with you!
Lately, we’ve been alternating between them and cherry oatmeal chocolate chip muffins.
Want some more fun kid-friendly recipe ideas for snacks and meal prep? Check out our dietitian-approved 30 healthy recipes for toddlers and kids!
Why You’ll Love Beet Chocolate Muffins
- Fiber – Beets, banana and whole wheat flour add loads of fiber to these chocolate and beetroot muffins, making them a helpful recipe for constipation in toddlers! Another high fiber favorite (that also has chocolate!) are these healthy chocolate muffins with veggies.
- Full of antioxidants – Antioxidants are great for all of us to help manage inflammation and oxidants that build up in the body. Beets offer so many phytonutrients, like antioxidants. And these beetroot muffins have a slight purplish hue, it’s just difficult to see it in photos. But they are pretty!
- Fun snack for toddlers – I don’t know about you, but anything chocolate is a hit with my toddlers, so I knew these chocolate beet muffins would be well-loved. You can enlist the help of your kiddos, too! I actually love serving veggies through muffins – Muffins are more “normal” and “common” for kids, and a less intimidating way to get toddlers to eat veggies. These zucchini almond flour muffins are another go-to.
- Great snack for on the go – These chocolate and beetroot muffins are a meal prep snack for the week. Plan them for on-the-go snacks because they are great healthy muffin recipes kids love! They also freeze well and can be frozen for up to 3 months.
- Easy meal prep muffins– These can be a bit messy, which is why I prefer to make a few batches at once and freeze for later. They freeze well, and to thaw just toss it in the microwave or toaster oven.
Why The Mom and Dietitian Loves this Recipe
These beetroot chocolate muffins are so fun to serve to toddlers! Not only are they nutritious, but they’re a beautiful color and taste like chocolate!
What You Need For These Fun Muffins
Here’s what you’ll need to make these beetroot muffins.
- high speed blender
- white whole wheat flour – I did not test these with a gluten-free flour.
- cocoa powder
- beets – You’ll need to cook your beets, or you can use canned beets. I love to just heat beets up in the microwave, it takes about 12-14 minutes.
- eggs
- maple syrup
- vanilla extract
- mashed banana
- butter
- baking soda
- salt
- chocolate chips
Easy Tip
If you take the time to cook beets and find yourself with leftovers, these chocolate and beetroot muffins are a smart use for leftover beets!
How to Make Chocolate and Beetroot Muffins
1. To make chocolate beet muffins, first preheat your oven to 350 degrees F.
While the oven is preheating, you can cut up your beets and microwave them (for 8-10 minutes) in a little bit of liquid.
Prep Tip
When cutting a beet, I prefer to use a plastic cutting board that’s easy to wash the beet juice off. You may also want to wear gloves, and make sure you’re not wearing white in case some beet juice splashes on you! To save time and messiness, you can also use canned beets.
2. Next, you’ll need a large bowl and a high-speed blender. In the large bowl, mix your dry ingredients.
3. In a blender, add your wet ingredients (cooked/sliced beets, eggs, syrup, vanilla, banana and butter). Blend until everything forms a liquid consistency.
Time Saving Tip
The quickest way to cook beets is to slice them, place them in a microwave-safe bowl, add 1-2 tsp of water, and microwave for 13-15 minutes. You can also bake them in the oven or boil them.
4. Add the ingredients from the blender to your large bowl of dry ingredients, and gently mix until no dry batter remains.
5. Lastly, scoop your beetroot cocoa muffins batter into muffin tins (I love these silicone ones) and bake for 22-26 minutes.
To check for doneness, stick a toothpick in and if cooked through, the toothpick should come out clean.
Let your muffins cool on a wire rack for 10-15 minutes before eating! I love to serve them in a yogurt bowl, with nut butter, or with toast and eggs.
How to Store Chocolate and Beetroot Muffins
Store in an airtight container on the counter for up to 3 days. You can also freeze chocolate beet muffins for up to 3 months.
I like to freeze in stasher bags because they’re easy to grab and remove the muffins from to reheat.
TRY some of these other MUFFIN recipes!
- Chickpea Flour Muffins
- Spinach Feta Muffins
- Pumpkin Zucchini Muffins
- Banana Blueberry Yogurt Muffins
- Banana Oatmeal Almond Flour Muffins
Fudgy Beet and Chocolate Whole Wheat Flour Muffins
Ingredients
- 1 1/3 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ cup unsweetened cocoa powder
- 1/2 cup cooked beets* about 1 medium beet
- 2 eggs
- 1/2 cup maple syrup can increase if you prefer a sweeter muffin
- 1 tsp vanilla extract
- 1 cup mashed banana about 1 medium ripe banana
- 1/2 cup melted butter or coconut oil, cooled
- ½ cup mini chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
- In a large bowl, mix your dry ingredients (flour through cocoa powder).
- In a blender, mix your cooked beats, eggs, syrup, vanilla, mashed banana and butter together. Blend until everything forms a liquid consistency.
- Add your wet ingredients from the blender into the large bowl of dry ingredients and gently mix until everything is uniform and no dry batter remains.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 23 minute
Notes
Equipment
Nutrition
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Support Bucket List Tummy2 questions, please:
1 – Could you use honey instead of maple syrup, and maybe less?
2 – Instead of mini chips, could I sneak a tsp or so of Nutella in the center, like a Nutella bomb?
Thank you!
Hi Courtney,
Honey should work fine! In terms of substituting Nutella, it may not melt the same way as chocolate chips so I’m not exactly sure, but if you give it a try, feel free to report back! 🙂
I followed the recipe, but needed close to 2 small-medium beets and 2 bananas. I also used hot chocolate powder as I didn’t have cacao, it all turned out super moist! I think bc i didn’t use cacao mine had a lighter chocolate taste – like a light banana chocolate muffin. And I didn’t taste a hint of beet (great for kids)! Next time I’m planning to add spinach (cook it w the beets) for additional invisible nutrition. Sneaky sneaky! 🙂
I was apprehensive about using beets in muffins but these were so full of flavor and are now one of my favorite things to make!
Thanks for sharing!