Beat the 3 eggs with the maple syrup and canola oil.
Grate the beetroot and mix with the beaten eggs.
Add: almond flour, rolled oats, cinnamon, baking soda, and salt, and mix.
Finally, when everything is already mixed, add the blueberries and stir gently by hand so as not to crush the blueberries.
Divide evenly into 12 muffin cups.
Bake for 25 mins at 180°C in a convection oven.
Enjoy after a good workout 😉
For 12 Muffins
🟣 230g almond flour
🟣 150g rolled oats
🟣 2 tsp cinnamon
🟣 1 tsp baking soda
🟣 1 pinch of salt
🟣 1 raw beetroot (alternative: raspberries)
🟣 3 eggs
🟣 2dl maple syrup
🟣 75g canola oil
🟣 250g fresh blueberries
