Baked Beet Muffins with Nuts and Cranberries

Preheat the oven to 350°F (180°C). Prepare a muffin tin by lining it with paper liners or using non-stick cooking spray.

In a large bowl, beat the eggs with the sweetener and vanilla extract until fluffy. Add the grated beets and melted coconut oil, and mix thoroughly.

In another bowl, whisk together the almond flour, oat flour, baking powder, cinnamon, and salt.

Combine the wet and dry ingredients, mixing well until a batter forms.

Fold the walnuts and dried cranberries into the batter.

Divide the batter evenly among the muffin cups, filling them about 3/4 full.

Bake the muffins for about 20-25 minutes until the tops are golden and springy to the touch. Test for doneness with a toothpick.