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Beetroot Marathoner Muffins

July 11, 2017


Indulging my beetroot habit I've made marathoner muffins with beetroot.

Made with oats (not flour), spiced with cinnamon and almonds & raisins for a fruit & but kick these are the best yet!


Here's the recipe ...


Preheat the oven to 180C/Fan 160C. Grease 12 holes of a muffin tin well with a little oil.

Measure out into a mixing bowl 300g oats, 3-4 tsp cinnamon, 1 tsp baking soda, 50g chopped almonds (I like to chop my own whole almonds, so you have slightly bigger bits of nut) and 100g raisins, and give everything a good stir.


Melt 100g butter in another bowl mix in 3 beaten eggs, 4 grated peeled and grated beetroot (it worked out to be about 300g of beetroot), 100g light brown sugar and 1 tsp vanilla extract. 


Mix the wet ingredients into the dry and mix until just combined.


Spoon the muffin mix into the muffin tin and bake for 25 - 35 minutes until the muffins are golden and are firm to touch.


They have a look of "flapjack" in the pic, but feel more like muffin/cake when out of the tin.





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