These muffins will definitely give you a flat stomach

Girlfriend, let's talk about that delicious juice that you magically produced from your slow juicer this morning. You better make sure you get everything out of that juice, or actually out of that machine. That pulp, for example, from your carrot, beet, celery, or fennel, where did it go this morning? In the trash, right? What a waste. Because did you know you can actually use those leftovers in your baking? And suddenly you have a snack healthy snack. Ideal as a snack, breakfast, or as treat after your workout.

Ingredients 

• 100 grams almond flour
• 100 grams of buckwheat flour
• 130 grams of beet pulp (or carrot)
• 1 tsp cinnamon
• pinch of salt
• 250 ml almond milk
• 65 ml maple syrup
• 50 grams of sultanas
• 50 grams chopped walnuts
• 8 muffin cups

1. If necessary (depending on the model), preheat the Airfryer to 160 degrees.
2. Soak the raisins in a bowl of warm water.
3. Mix all the dry ingredients in a large bowl.
4. Mix the remaining ingredients (except the raisins) in another bowl.
5. Now mix the wet and dry ingredients together and add the raisins.
6. Fill the muffin cups about 2/3 full with batter and bake the muffins in batches of 6 in a preheated Airfryer at 160 degrees for 15 minutes until golden brown.