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
- 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
- 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.