The beetroot and zucchini in these makes them really nice and moist and the cocoa disguises the veggies nicely - the kids will never know! Topping them with a drizzling of chocolate makes an extra special treat.


Prep time: 15mins

Cook time: 20mins

Yield: 30 mini muffins


  • 6 eggs
  • 100g butter or coconut oil 
  • 1 small-medium (about 4cm diameter) beetroot peeled and finely grated
  • 1 medium zucchini finely grated
  • 1/2 cup coconut flour
  • 1/2 cup desiccated coconut
  • 1/3 cup cacao or quality cocoa
  • 2 Tbs pure maple syrup (or other sweetener)
  • 1 Tbs vanilla extract
  • 1/8 tsp powdered stevia (optional)
  • 2 tsp baking powder
  • pinch of sea salt
  • 8 squares chopped dark chocolate (approx 50g)


  1. Pre-heat oven to 180c.
  2. Beat eggs until light and fluffy.
  3. In a small pot melt together butter or coconut oil and maple syrup, add vanilla.
  4. In a large bowl combine coconut flour, desiccated coconut, cocoa, salt, stevia and baking powder.
  5. Add beetroot, zucchini and chopped chocolate - mix until well combined.
  6. Pour eggs and butter mixture into dry ingredients, gently fold together until just combined.
  7. Spoon into lined mini muffin trays.
  8. Bake for 20mins until firm to touch

Chocolate Drizzle:

Melt together in a small pot - 50g coconut oil, 1/2 Tbs pure maple syrup, 1/2 Tbs vanilla extract, 2 Tbs cocoa.

Place in fridge for about 10 mins to thicken slightly, drizzle over muffins.