Beetroot muffins

1. 

beetroot 8.75 oz (250 g)

2. 

oat flakes 2.5 oz (70 g) • baking powder for gingerbread 0.5 tsp

Grind the oat flakes. Mix with baking powder.

3. 

chicken egg 2 pcs • banana 8.75 oz (250 g) • salt

Whip the eggs into a foam. Add finely chopped bananas and a pinch of salt.

4. 

Grate the beetroot finely and add it to the banana mixture.

5. 

walnuts 7 oz (200 g)

Add ground nuts and oat flakes.

6. 

orange juice 8 tbsp

Mix everything together. Add fruit juice, mix.

7. 

coconut oil 1 tbsp

Add oil.

8. 

Fill muffin liners with dough. Bake at 670°F (355°C)F (355°F (180°C)) for 30 minutes.