Beetroot muffins
; void(0);){kind=small}
551Tasty and healthy sugar-free beet muffins
recipe,photo-recipe,banana,beetroot,walnuts,Muffins,Seasonal recipes,Lactose-Free
Muffins
Ingredients
Ingredients
| baking powder for gingerbread | 0.5 2 | tsp kcal | ½ | teaspoon | |
| banana | 8.75 238 | oz kcal | 250 | grams | |
| beetroot | 8.75 120 | oz kcal | 250 | grams | |
| chicken egg | 2 176 | pcs kcal | 2 | pieces | |
| coconut oil | 1 134 | tbsp kcal | 1 | tablespoon | |
| oat flakes | 2.5 257 | oz kcal | 70 | grams | |
| orange juice | 8 54 | tbsp kcal | 8 | tablespoon | |
| salt | 0 ?? | kcal | 0 | ||
| walnuts | 7 1348 | oz kcal | 200 | grams |
Recipe
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.
8.
Fill muffin liners with dough. Bake at 670°F (355°C)F (355°F (180°C)) for 30 minutes.
Bon appetit!
