Ingredients
Scale
- 1 ripe banana
- 2 eggs
- 1/2 cup cooked beets (heaped)
- 1 tbsp coconut oil
- 1/2 cup oat flour
- 1 tbsp flaxseed meal
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Preheat your oven to 356°F (180°C) and grease a mini muffin tin.
- In a blender, combine cooked beets, coconut oil, banana, and eggs; blend until smooth.
- In a mixing bowl, mix oat flour, flaxseed meal, cinnamon, and baking powder.
- Pour the blended mixture into the dry ingredients; stir until just combined.
- Fill the muffin tin with the batter (12 mini muffins or 6 regular-sized).
- Bake for about 15 minutes for mini muffins or 20 minutes for regular-sized muffins until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin (30g)
- Calories: 55
- Sugar: 3g
- Sodium: 25mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 44mg