Vegan & Oil-Free Cocoa-Beet Muffins

vegan cocoa-beet muffins

I finally scored a mini-muffin tin from the Kona salvation army and had an itch to bake today. A bunch of beets from the Captain Cook farmer’s market were also in need of consumption. Here’s what happened: 


  1. 1 large beet
  2. water to boil
  3. 1 cup unsweetened applesauce
  4. 1 tsp. apple cider vinegar
  5. 1 tsp. vanilla extract
  6. 1 cup whole wheat flour
  7. 1/2 cup spelt flour
  8. 1/2 cup organic, fair-trade hot cocoa mix
  9. 2 tsp. baking soda
  10. 1/2 tsp. salt
  11. 1/2 tsp. cinnamon


Rinse and peel your beet. Cut it into quarters and boil in a saucepan until soft. While the beet is cooking, combine all dry ingredients in a large bowl and set aside. When the beet quarters are soft, drain the water and place beets into a blender with 1/4 cup water and 1 cup applesauce. Blend until smooth. Pour the beet mixture into a bowl and add the vinegar and vanilla. Slowly combine the beet mixture to the dry mixture. Heat the oven to 350 degrees F. and fill your muffin tins. I cooked my mini-muffins for about 12 minutes. Your muffins may need a bit more time according to size. Test by inserting a toothpick into the center. When it comes out clean, your muffins are ready to leave the oven. 




vegan cocoa-beet muffins

4 Comments (+add yours?)

  1. Alicia
    May 02, 2010 @ 04:47:47


    The muffins look great. I love the beet addition. Thanks so much for sharing the recipe!



  2. Chris in Kansas
    May 02, 2010 @ 23:32:32

    They look delicious (and healthy, too.) Can’t wait to try this recipe.


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