Healthy, pink muffins made of quinoa, beets and berries. They can also be gluten-free if you substitute the wholewheat flour with another type of flour.
– 1.5 cup cooked quinoa
– 1/2 cup of wholewheat flour or oat flour
– 1 teaspoon of salt
– 1 teaspoon of baking powder
– 2-4 tablespoons of agave nectar or the sweetener of your choice
– 3 eggs
– 1/2 cup of cooked beets
– 1 cup of berries of your choice
Mix all ingredients together in a food processor except berries. Add berries to the mixture.
Bake in the oven for 25 minutes at 220 degrees Celsius / 420 degrees Fahrenheit.
Very moist, naturally pink muffins.