Tasty and healthy sugar-free beet muffins
No. of servings
1 h. 20 min.
beetroot 8.75 oz (250 g)
Grind the oat flakes. Mix with baking powder.
Whip the eggs into a foam. Add finely chopped bananas and a pinch of salt.
Grate the beetroot finely and add it to the banana mixture.
walnuts 7 oz (200 g)
Add ground nuts and oat flakes.
orange juice 8 tbsp
Mix everything together. Add fruit juice, mix.
coconut oil 1 tbsp
Fill muffin liners with dough. Bake at 670°F (355°C)F (355°F (180°C)) for 30 minutes.