Chocolate-Beet Protein Muffins


  • 1 cup pureed (peeled then boiled first for about 30 mins or until you can pierce them) beets (approx. 2 beets)
  • 1/2 cup nut butter such as cashew or almond
  • 1/2 tsp baking powder
  • 1/2-1 tsp vanilla extract
  • 2 eggs, whisked
  • 1/2 cup cocao powder
  • 1/3 cup walnuts, chopped
  • 1/8 cup pure maple syrup
  • 1/3 cup vegan chocolate chips (such as camino brand)
  • optional to add 10-20g of protein powder or 2 tbsp of Organika Collagen powder


  1. Combine all ingredients (adding the walnuts and chocolate chips last) and pour batter into a muffin tin lined with 12 baking cups.
  2. Bake a 350 F for about 15-20 minutes. Insert a toothpick to test  -if it comes out clean, they’re done.
  3. Store in fridge, or freeze to enjoy later.

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