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Dark Choc, Coconut & Beetroot Muffins


  • 1 medium beetroot
  • 1 cup of desiccated coconut
  • 3 tbsp Cocobella Natural Coconut Yoghurt 
  • 3 tbsp maple syrup
  • 1/2 cup coconut milk
  • 2 flax eggs (2 tbsp flaxseed and 4 tbsp water mixed)
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 cup buckwheat flour
  • 100g dark chocolate chopped (Lindt for dairy free)


  1. Blend the beetroot and coconut in a food processor
  2. Add the coconut yoghurt, coconut milk, maple syrup, vanilla and flax eggs
  3. Combine well then transfer to a bowl and fold through the buckwheat flour and baking powder and mix until smooth
  4. Stir through the choc pieces
  5. Spoon into a greased muffin tray and top with coconut flakes
  6. Bake for 20 minutes at 180°C
  7. Let cool and enjoy!

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