Chocolate Beet and Berry Muffins

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recipe by Monique Phipps

  • Time icon
    Total Time
  • Serves icon
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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.

Inspired by:

recipe updated Oct 8, 2019


  • Fresh beet icon
    Fresh beet
    1 (128g)
  • Roasted cocoa beans icon
    Roasted cocoa beans
    1 tbsp (5g)
  • Medjool dates icon
    Medjool dates
    7 (175g)
  • Coconut flour icon
    Coconut flour
    about ½ cup (55g)
  • Cacao powder icon
    Cacao powder
    about ½ cup (44g)
  • Baby spinach icon
    Baby spinach
    about ¾ cup (23g)
  • Almond butter icon
    Almond butter
    1 tbsp (16g)
  • Egg icon
    6 (300g)
  • Coconut oil icon
    Coconut oil
    ¼ cup (60ml)
  • Baking soda icon
    Baking soda
    about ½ teaspoon (2g)
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon (2ml)
  • Sea salt icon
    Sea salt
    1 pinch
  • Raspberries icon
    about ½ cup (79g)


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

Step preview

  1. Pre-heat oven - 170°C
  2. Line a clean muffin pan with paper muffin cups
  3. Add fresh beet, medjool dates, coconut flour, cacao powder, baby spinach, almond butter, roasted cocoa beans, egg, coconut oil, baking soda, vanilla extract and sea salt to a clean food processor bowl
  4. Blend until smooth
  5. Add raspberries to the batter
  6. Fold gently
  7. Transfer batter to muffin pan
  8. Bake until springy to touch - 30 min, 170°C
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