Blender Chocolate Chip Beet Muffins

Blender Chocolate Chip Beet Muffins

These easy Chocolate Chip Beet Muffins are made in a blender, flourless, and a tasty portable breakfast or snack. They’re meal-prep friendly and packed with protein and vitamins, thanks to ingredients like eggs, veggies, and Bob’s Red Mill’s Rolled Oats and Flaxseed Meal.

Blender Chocolate Chip Beet Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

Blender Chocolate Chip Beet Muffins

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite version of blender muffins in general is ones made with beets. There’s something extra delicious about adding beets, and I don’t eat enough of them outside of these muffins (they’re messy and kind of a hard vegetable to fit into your diet unless you’re making big salads.) And, to save myself so much time, I use pre-cooked organic beets (I love the Love Beets brand.)

I’ve added vegan chocolate chips here to add extra sweetness and look like a sweet treat, when really they’re a nutritious, protein and veggie packed muffin!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

Chocolate Chip Beet Muffins

Prep Time5 mins
Cook Time22 mins
Total Time27 mins


  • 1/3 cup cooked red beets
  • 1 ripe banana
  • 2 large eggs
  • 3 tablespoons rolled oats I use Bob's Red Mill
  • 1 tablespoon flaxseed meal I use Bob's Red Mill
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1.5 tablespoons vegan chocolate chips + more for sprinkling


  • Preheat the oven to 350 degrees.
  • Blend all of the ingredients together except for the chocolate chips in a blender until smooth. Add the chocolate chips and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

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Lucy says:
Need substitute for eggs and oats. Could you use chia eggs and quinoa?
Meaghan says:
Definitely give it a try! Those are great substitutes. We haven't tried those yet so please let us know how it comes out!
Anonymous says:
How many muffins does this recipe make?
Gina says:
So good! I made a double batch to have in the fridge for snacks and breakfast. Can’t wait to try more blender muffins recipes!
Meaghan says:
That's so fantastic!
Anonymous says:
Can you use frozen beets?
Meaghan says:
We haven't tried that yet but give it a shot! It should work fine!
Sidney says:
Can you sub golden beets for red beets?
Meaghan says:
We haven't tried that yet! If you do go for it, let us know how it comes out. It should work the same!
Rachel Tsadok says:
Hi! I’ve made a few of your blender muffin recipes and they’re all great. I cook for the amount of time you suggest and they definitely look cooked when I take them out. The only thing is the inside is very wet. Is this normal?
Meaghan says:
They will be more moist because of the use of real veggies!

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