Heat the oven to 180°C / 355°F on fan bake and grease your muffin tins on all sides and round the top (mini or regular sized) - I use coconut oil to grease.

Put the rolled oats/oat flour and almonds in a food processor and blend to a relatively fine flour.

Sift the remaining dry ingredients into a large bowl, then sift the oat/almond flour mix on top. There will be some almond chunks remaining, pour these on top of your sifted mix (sifting helps add air to the mix, giving a better rise).

Mix the flaxseed and water together in a cup, whisking with a fork a few times, then leave to absorb and become an egg-like gel.

Blend the remaining wet ingredients including half a cup of grated beetroot in your food processor until completely smooth (you can grate your beetroot in your food processor prior to this step if you have an appropriate attachment). Whisk the flaxseed gel once more then add to the wet mix and blend again.

Pour the wet mix on top of your dry ingredients, along with the remaining grated beetroot. Fold the mixture together gently with a lifting motion until most of the flour has mixed in but there is still some visible.

Add the blueberries to the mix (reserving a few for topping if you like) and fold gently a few more times til combined. There should still be a bit of flour visible in your mix (this ensures you haven't overmixed, again providing a better rise).

Pour evenly into muffin tins, wiping between the cups if there are any spills. Aim to place some of the blueberry part of the mix on top of each muffin for visual appeal, or place a few of your remaining blueberries on top (they will sink slightly with this method).

Bake for 16 minutes for mini muffins, or 18-20 minutes for regular sized, until they are lightly golden and feel springy to touch in the centre.

Remove and leave in the tin for 10 minutes to cool, then move to a baking rack to cool completely. Eat warm, cool, or place in an airtight container for the next day - all are equally delicious!