Chocolate Beet and Berry Muffins

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recipe by Monique Phipps www.thenourishedpsychologist.com

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    174

I have made these with blueberries, raspberries and blackberries and they all work well. I personally think that the choc raspberry combination is hard to go past but use whatever you prefer. As always they are gluten, grain, dairy, refined sugar and additive free and these can be nut free too. They make a great easy breakfast option, lunchbox treat or morning or afternoon tea.

recipe updated Oct 16, 2018

Ingredients

  • Fresh beet icon
    Fresh beet
    128g
  • Medjool dates icon
    Medjool dates
    175g
  • Coconut flour icon
    Coconut flour
    55g
  • Cacao powder icon
    Cacao powder
    44g
  • Baby spinach icon
    Baby spinach
    23g
  • Almond butter icon
    Almond butter
    16g
  • Roasted cocoa beans icon
    Roasted cocoa beans
    5g
  • Egg icon
    Egg
    300g
  • Coconut oil icon
    Coconut oil
    60ml
  • Baking soda icon
    Baking soda
    2g
  • Vanilla extract icon
    Vanilla extract
    2ml
  • Sea salt icon
    Sea salt
    0g
  • Raspberries icon
    Raspberries
    79g

Tools

  • kCook icon Spatula
  • kCook icon Food processor
  • kCook icon Muffin pan - 12-hole
  • kCook icon Food processor bowl

Step preview

  1. Prep and set aside fresh beet: peeled
  2. Prep and set aside roasted cocoa beans: ground
  3. Pre-heat
  4. Line a muffin pan with paper muffin cups
  5. Get a clean food processor bowl
  6. Add prepared fresh beet
  7. Add medjool dates
  8. Add coconut flour
  9. Add cacao powder
  10. Add baby spinach
  11. Add almond butter
  12. Add prepared roasted cocoa beans
  13. Add egg
  14. Add coconut oil
  15. Add baking soda
  16. Add vanilla extract
  17. Add sea salt
  18. Blend until smooth
  19. Add raspberries
  20. Fold gently
  21. Transfer batter to muffin pan
  22. Bake for 30min until springy to touch
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