I think that everyone needs their signature baked good. Unfortunately for me, I’ve never had one, and as a health-focused vegan, it has been hard to find recipes that fit the bill for nutrition while tasting delicious. That is, until I came across Minimalist Baker. This blog is my everything! I found two chocolate beet muffin/cupcake recipes and have fallen in love (as has Sasha, my toughest vegan critic!). I slightly adapted this one – replacing the all purpose flour with Bob’s Red Mill Gluten Free flour, using Stevia vs. sugar, canned beets, and adding Attune bar chocolate crumbles. Sasha gave them two big thumbs up. I highly recommend you give this recipe a try! If you do, please let me know what you think.
  • 3/4 can of beets (pureed)
  • 1 cup unsweetened soy milk
  • 1 tsp white or apple cider vinegar
3/4 cup baking Stevia (or coconut sugar)
  • 1/4 cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp gluten-free flour (or regular all-purpose if you don’t want them GF)
  • scant 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 3 vegan Attune bars (found at Central Market or Whole Foods next to probiotic yogurts)


  1. Preheat oven to 375°F
  2. Open can of beets and puree them until they are in liquid form. Measure out 1/2 cup and set aside.
  3. Line a muffin pan with paper liners.
  4. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the Stevia, coconut oil, vanilla extract, and 1/2 cup beets and beat until foamy.
  5. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
  6. Put vegan Attune bars (amazing chocolate filled with antioxidants!) into Ziplock bag and break into small pieces with a wooden spoon. Pour small chocolate crumbles into the mix.
  7. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
  8. Once cooled, store in an airtight container to keep fresh. Optional: Dust with cocoa powder.Vegan-Chocolate-Chocolate-Chip-Muffins-minimalistbaker.com-vegan-chocolate

Recipe adapted from The Minimalist Baker (obsessed with her recipes!), and pictures are from here and here. If you try them, please let me know what you think!



  1. Sasha Petrovic Reply

    As an avid meat eater I have to say…these muffins are amazing! I’ve had 5 so far and plan on having 2 more after work 🙂

  2. did i tell you about minimalist baker? i just found her and everything looks soooo good! those photos are gorgeous. i’ve been looking for more healthy baking recipes. just made the zucchini brownies from delighted momma. she’s got some great and easyyyy recipes!

    • I don’t remember if you told me about Minimalist Baker! Maybe?? Everything really does look amazing!! How did the zucchini brownies turn out? I am considering baking more of the beet muffins for Super Bowl Sunday – Sasha gave me the thumbs up on the basis we don’t tell the men what’s inside them!

      • i love that there are so many new blogs to discover! i loved the brownies. i mean, you have to realize that they’re not really brownies with all that zucchini, but they were great. e liked them too. although he did ask if i could make it again without the zucchini! ha!!

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  6. Ok, I’m on it! Any alternatives to Stevia or coconut sugar? I use raw honey in my coffee, but am not sure if that would impair the deliciousness :/ Also, do you like Cup 4 Cup flour? I recently purchased and haven’t been daring enough to try. xoxoxox

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