double chocolate beet muffins recipe to boost breast milk and support muscle recovery

There should be room for fun in every eating plan, and, Mama, these muffins bring the fun! They are rich, they are moist, and they are Delicious. (With a capital D!)

Full confession: these muffins are basically cupcakes. Yes, they’re made with roasted beets, which are loaded with betacyanin, an antioxidant shown to calm inflammation and help ease post-workout muscle soreness, but—and it’s a big BUT—they’re also made with all-purpose flour and brown sugar, both of which happen to be highly processed carbs.

Oh, and chocolate. These suckers are slammin’ with chocolate from three different sources: plant-based chocolate protein powder, cocoa powder, and chocolate chips.

My kids LOVE them. I love them. And I’m 100% positive that you will, too.

This recipe was originally created for Mama Love Chocolate Protein, which is no longer in production. Looking for a great alternative? For a similar taste and consistency, try using a high-quality, plant-based protein powder made from yellow peas, like Naked Pea Chocolate Pea Protein Powder


  • 2 Tbsp Flax meal (plus 5 Tbsp. water to make flax eggs)
  • 1 cup All-Purpose Flour
  • ½ cup Cocoa Powder
  • 1/3 cup Plant-based Chocolate Protein
  • 1 ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 cup Beets, roasted
  • ½ cup Almond Milk, unsweetened
  • 1/3 cup Brown Sugar
  • ¼ cup Coconut Oil, melted
  • 1/3 cup Dark Chocolate Chips (plus more for topping, if you’d like)


Preheat oven to 375 degrees F and line a standard muffin tin with paper cups. Make two flax “eggs” by mixing flax meal with water; set aside to thicken, about 10 minutes. In a medium bowl, sift together flour, cocoa powder, chocolate protein powder, baking soda, and salt. Put roasted beets, almond milk, brown sugar, coconut oil, and flax eggs into a blender and process on high until smooth. Pour wet ingredients into dry ingredients and stir well; batter will be thick. Add in chocolate chips. Distribute batter evenly among 12 muffin cups, and sprinkle with additional chocolate chips, if you’d like. Bake until a toothpick inserted into the center comes out clean, about 18 to 20 minutes. Cool on a wire rack. Makes 12 servings.

Nutrition Facts

Servings: 1 muffin

Calories: 152

 Amount per Serving% Daily Value
Total Fat7.7 g10%
Saturated Fat4.8 g24%
Sodium281.6 mg12%
Total Carbohydrate19 g7%
Dietary Fiber2.3 g8%
Total Sugars6.9 g 
Protein4.4 g 
Calcium81 mg6%
Iron1.6 mg10%
Potassium246 mg5%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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