Ingredients
1 cup cooked and blended beetroot
1 cup plain flour
1/2 cup brown sugar
1/2 cup oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 cup vegetable oil
2 large eggs
2 tbsp maple syrup
Method
Start by preheating the oven to 180°C (350°F). Line a muffin tray with paper liners.
Mix the flour, oats, baking powder, baking soda, ground ginger, and brown sugar in a large bowl.
In another bowl, combine the beetroot, vegetable oil, eggs, and maple syrup. Stir until everything is well blended.
Combine both mixtures and mix gently until just combined. Fill the muffin cups about three-quarters full.
Bake for 20 to 25 minutes until a toothpick comes out clean. Let them cool in the tray for a few minutes, then transfer them to a wire rack.
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