Preheat and Prep: Preheat oven to 356°F (180°C) and grease a mini muffin tin (or a regular muffin tin).

Blend Wet Ingredients: Add the cooked beets, melted coconut oil, banana, and eggs to a blender and blend until smooth.

Combine Dry Ingredients: In a bowl, add the oat flour, flaxseed meal (or flour), cinnamon, and baking powder and mix well.

Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry ingredients and combine with a whisk or spoon until just combined. Be careful not to overmix.

Fill Muffin Tin: Split the batter evenly between the muffin tin compartments. This recipe makes 12 mini muffins or 6 regular-sized muffins.

Bake: Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes for mini muffins and 20 minutes for regular-sized muffins.

Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.