Wild Blueberry & Beet Morning Muffins

• 1/2 cup plain greek yogurt
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons canola oil
• salt
• 1 cup old fashioned oats
• 1 1/2 cups almond flour
• 1 cup beets cooked
• 1 cup frozen wild blueberries

1. Preheat the oven to 350F and line a 12-hole muffin tin with baking cups.
2. Grate the beets using a box or handheld grater and set aside.
3. Add the Greek yogurt, eggs, vanilla, baking soda, baking powder, maple syrup, cinnamon, ground ginger, canola oil and a pinch of salt to the blender container. Blend for 15-30s until smooth.
4. Add the oats and almond flour to the blender container. Blend on high until smooth and thick.
5. Pour the contents of the blender container into a large mixing bowl. Fold the grated beets and frozen Wild Blueberries into the muffin batter with a spatula.
6. Scoop the muffin batter into the baking cups using an ice-cream scoop or large spoon.
7. Insert the muffin tin into the oven, and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the middle of the muffins.
8. Remove the muffin tin from the oven, and allow the muffins to cool slightly before serving.

greek yogurt, eggs, vanilla, baking soda, baking powder, maple syrup, cinnamon, ground ginger, canola oil, salt, oats, almond flour, beets cooked, blueberries

Taken from www.yummly.com/recipe/Wild-Blueberry-_-Beet-Morning-Muffins-2477766 (may not work)