If you’re looking for healthy muffins for babies and kids, make these egg-free beetroot baby muffins today! Made entirely with healthy ingredients, like beans, peanut butter, and no added sugar, these blender muffins can be enjoyed as breakfast, snack, or added to lunchboxes! And yes! They are freezer-friendly.
Beets are one of those vegetables that I learned to appreciate in my late 20s. Luckily, my toddler has learned to enjoy them in the very short amount of time he’s been alive, while my 40-year-old husband continues to be on team “they taste like dirt.”
No matter where you are in your learning to appreciate beets journey, these beetroot baby muffins are sure to be a hit! When I offered one to my hubby, I conveniently left out the part that there were beets in there. And guess what?! The man actually really enjoyed it! When I told him, he said, “ah now I can taste it. But hey! I will happily eat these.” Enough said.
And my toddler ate 3 in one sitting (all the while I’m doing my happy dance).
The inspiration for these muffins came from one of our favorite dips (will share the recipe soon!), which contains beets, peanut butter, and chickpeas. I simply added some banana for extra sweetness and oats for texture, flavor, and extra fiber!
If you’ve never baked with beets before, I hope this recipe inspires you to do so! The beets add both sweetness and moisture, and of course nutrition!
How to cook beetroot:
- Steamed – insert a steamer basket in a large pot. Fill with water to just below the steamer basket. Add the beets to the pot and cover with a lid. Bring water to a boil and then reduce to a simmer. Cook until tender, about 30 minutes depending on the size. Remove from the pot. Allow them to cool. Peel the skin.
- Roasted – can find instructions in this post for turkey beet meatballs
- Using the Instant pot or pressure cooker
OR use Love Beets precooked beets! They certainly have become a pantry staple as it’s just so convenient to have on hand.
How to Store:
- On the counter: in an airtight container for up to 1-2 days
- In the refrigerator: Store in an airtight container up 3-4 days
- In the freezer – I like to use the flash freeze method and freeze for up to 3 months. To defrost, leave out on the counter for 1-2 hours or thaw in the fridge overnight. There’s no need to reheat
Other healthy muffins for babies and kids
- Pumpkin Bean Muffins
- Spinach Sweet Potato Blender Muffins
- Vegan Apple Cinnamon Muffins
- Southwestern Oat Muffins
Vegan Beet Muffins
Ingredients
- 1/2 cup (54g) rolled oats
- 3-4 medium (170g) beetroot
- 3/4 cup (120g) no-salt-added chickpeas, rinsed and drained
- 1/2 cup (125g) smooth peanut butter, at room temperature
- 1 1/2 medium (170g) ripe banana
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add oats into the food processor/blender and pulse until flour-like consistency.
- Place the rest of the ingredients into the blender and blend until smooth.
- Spoon batter evenly into a muffin pan, about 1/2 full.
- Bake for 20-25 minutes, until inserted toothpick comes out clean.
- Cool in the pan.
This looks great! Was looking for something to do with the rest of my beets! Would it be okay to sub almond butter for peanut butter?
Absolutely! Hope you and your family enjoy this recipe 😉
I don’t have any fresh beets but I do have canned. Any idea how much I should use or if it will work?
I haven’t tried but two concerns: the other ingredients, excess liquid. What other ingredients are in the can? If it’s just beets, think it will work. Perhaps you can try to rinse and drain really well. Then blot out the moisture as much as possible. I would add less than suggested..just afraid the muffins will turn out too wet…All this to say, I really don’t know and I’d be hesitant to give it a try during this time when every ingredient is so precious. I would actually try it with other ingredients like applesauce, pumpkin/sweet potato puree.
Hi! I have the Trader Joe’s Frozen beet chunks. Could I substitute these for fresh? If so, how many would you suggest using? And do I cook them beforehand? Thanks in advance! 🙂
Hi! I want to say it will work but can’t say for certain as I haven’t tried it myself. I’m assuming they’re already pre-cooked in which case no need to cook. Since frozen veggies tend to release out of moisture upon thawing, I would maybe thaw for 5 minutes or so before adding to the blender. Do you have a food scale? I’ve provided the weight in grams. Let me know if you give it a go and how the muffins turn out! I’m curious to know too!
Hi again! Thank you for the tips. I just made the muffins using the frozen beets and they turned out great! My son loved them! I didn’t have a food scale, so I just guessed on the amount of chunks to add. Thank you for another great recipe. My son also loves your lentil carrot bars and sweet potato muffins!
Yay!! Sooo glad to hear they turned out well!! Thanks for letting me know and for trying out my recipes 😉
Hi! My son has a chickpea allergy, what do you recommend as a substitute? Or can I leave out the beans?
Is he ok with other white beans like cannellini or Great northern?
These are amazing!! My toddler just loves them!! Thanks so much for sharing 🙂
Woohoo!!! I’m so glad!!
Hi 🙂 what substitutes are there for the peanut butter?
Can we leave it out entirely?
*peanut allergy
Thank you !
Def need some sort of nut butter. Can you do tree nuts? If so try almond butter. If not, sunflower butter will work here as well!
Should we boil the chikpeas? I have dry chikpeas so asking.
Yes if you’re working with dried beans then def need to cook first
Hello, I tried the recipe today and had to add liquid (milk) as my blender was stuck… Also, took me for some reason more time in the oven than stated in the recipe…. However, the taste is very good.
Hi! I’m thinking the extra liquid may have affected the cooking time..every oven is slightly different too so always good to do a toothpick test ;). So glad you liked the taste!