Preheat oven to 210C (425F).

Cut parchment paper into squares and line your muffin tin. (If you have a silicon tray you can skip this step, but they do look nicer in paper. You could use regular paper cups, but the muffins have to cool completely before you can eat them; otherwise the paper sticks.) Refrigerate to allow it to thicken.

In a large bowl combine oats, flour, chia. Sieve in the baking powder and baking soda. Add cinnamon and salt. Stir to combine.

Wash and brush the beetroot. Cut of the stems and grate (using your food processor grater).

If using Freezer Apple Sauce, blend the frozen apple in your food processor.

In a separate bowl, mash the banana with a fork until it is almost frothy. Add the applesauce, beetroot, maple syrup, egg whites and buttermilk.

Stir together the wet and the dry mix until well combined.

Chop the walnuts and fold them into the mix together with the raisins.

Pour mixture into the prepared muffin pan.

Bake for 5 min at 220C (435F) then lower the temperature to 190C (375F) and bake for 20-25 min until they are done – the top is crunchy and when you insert a toothpick it comes out clean.

These muffins are lovely warm or cold and can be stored in an airtight container in the fridge for up to 5 days.