SRC Reunion: Vegan Chocolate Beetroot Muffins

In 2011 I joined a group of bloggers for what was called The Secret Recipe Club. I was a part of this group for 5 years before they closed the door on a good running group. I enjoyed all the bloggers, all the fun recipes. I always tried to challenge myself to try new recipes, or take myself out of my comfort zone. 

A few months back they founders thought it would be fun to do a reunion and I jumped at the opportunity to participate. I got my assignment, and chuckled because I knew I had this blog one other time. My assignment was The Big Sweet Tooth. Now this gal, her name is Rafeeda, lives in the country of Malabar and her blog is full of wonderful sounding recipes....BUT, I always freeze up when it comes to trying completely different flavors...will I like it, can I find the ingredients, and then it never fails, that I go to something safe...I mean really! Come on Kirstin, be brave. Haha. When I had her blog before I made chocolate chip scones. So Rafeeda, when you read this, please, please, please, suggest something yummy from your blog that would be good for a beginner to try. I thought about the stuffed buns. Those looked good. So anyways. I always think I'm not picky but then I realize there are certain flavors, spices, I'm just not sure about. LOL.

So this time, I played it safe again...oh, so not only was I struggling to decide what to make but then I kept procrastinating, and then we got sick, and then I realized I needed to post this tomorrow (Monday)...aahhhh! No time for bravery or creativity...I needed easy. I found her recipe for Vegan Beetroot Chocolate Muffins and knew that was what I was making.  I love beets, I love chocolate, winner winner! Find more recipes below my recipe. 

Let's get on with this recipe. I'd also like to try this with a GF flour but didn't have any. I also realized I was out of Almond milk (I was going to use this since I don't use soy milk), so they technically weren't vegan, but still a winner. Oh, I also used my Instant Pot to cook my beets (thanks Rafeeda for the tip)

Yield: 12

Vegan Chocolate Beetroot Muffins

prep time: cook time: total time:


1/2 c. beetroot puree (this was about 1 medium size beet)
1 c. Soy milk 
1 tsp. apple cider vinegar
1/2 c. sugar
1/4 c. oil
1 tsp. vanilla 
1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt


1. Preheat oven to 350

2. Line muffin pan with cupcake liners

3. Combine soymilk and vinegar in large bowl and set aside to curdle. 

4. Add the beetroot puree, sugar, oil and vanilla and whisk to combine.

5. In a separate bowl combine all dry ingredients and then whisk into wet ingredients just til mixed. 

6. Divide into muffin pan.

7. Bake 20-22 minutes or until done. 
Created using The Recipes Generator

With Joy Unquenchable,


  1. I recently made chocolate beet muffins and we enjoyed them a lot! These look delicious - a perfect SRC pick!

  2. I've only ever made biscuits and hummus with beet puree, I'll have to try this!

  3. It is always tempting to go with those flavors we know and love. Beets always make chocolate baked goods better.

  4. These look so rich and chocolaty! What a great choice!

  5. These sounds delicious! I love that they have beets!

  6. Wow! Looks like the beetroot adds such a rich texture. Yum!


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