Ingredients

• 2 cups Almond Flour
• 1 ½ cups Gluten Free Old Fashioned Rolled Oats
• 2 tsp Ground Cinnamon
• 1 tsp Baking Soda
• ½ tsp Fine Sea Salt
• 1 cup grated, raw Beet, peeled (about 1 beet)
• 3 Eggs
• ⅓ cup Blackstrap Molasses
• 6 Tbsp unsalted Butter, melted
• 1 cup Frozen Blueberries

Instructions

1. Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine almond meal, oats, cinnamon, baking soda and salt.
3. In a separate bowl, whisk together beets, eggs, molasses and melted butter. Add to dry ingredients, mixing until combined. Fold in blueberries.
4. Spoon batter into muffin cups, filling each to the brim. Bake until muffins are browned on top and a knife inserted in the center of a muffin comes out clean, 25–30 minutes.
5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.
6. Vegan Variation: Sub 3 tablespoons ground flax combined with ½ cup water for the eggs (let sit for 5 minutes), and sub ¼ cup melted coconut oil for the butter.