Beetroot Muffins

• portioner: Servings: 12 author: min
• aktiv tid: 5 minutes
• total tid: 25 minutes

Ingredienser

1/2 cup (54g) rolled oats

3-4 medium (170g) beetroot

3/4 cup (120g) no-salt-added chickpeas, rinsed and drained

1/2 cup (125g) smooth peanut butter, at room temperature

1 1/2 medium (170g) ripe banana

1 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

Vejledning

Preheat oven to 350 degrees Fahrenheit.

Add oats into the food processor/blender and pulse until flour-like consistency.

Place the rest of the ingredients into the blender and blend until smooth.

Spoon batter evenly into a muffin pan, about 1/2 full.

Bake for 20-25 minutes, until inserted toothpick comes out clean.

Cool in the pan.

Storage tips:

On the counter: in an airtight container for up to 1-2 days

In the refrigerator: Store in an airtight container up 3-4 days

In the freezer – I like to use the flash freeze method and freeze for up to 3 months. To defrost, leave out on the counter for 1-2 hours or thaw in the fridge overnight. There’s no need to reheat. If you choose to do so, reheat for no more than 30 seconds in the microwave or toaster oven.

Notater

How to cook beets:

Steamed - insert a steamer basket in a large pot. Fill with water to just below the steamer basket. Add the beets to the pot and cover with a lid. Bring water to a boil and then reduce to a simmer. Cook until tender, about 30 minutes depending on the size. Remove from the pot. Allow them to cool. Peel the skin.

Roasted - can find instructions in this post for turkey beet meatballs

Using the Instant pot or pressure cooker

or use Love Beets precooked beets! They certainly have become a pantry staple as it's just so convenient to have on hand.