Made entirely with healthy ingredients, like beans, peanut butter, and no added sugar, these beet muffins can be enjoyed as breakfast, snack, or added to lunchboxes!
Moist Beet Muffins
Beets are one of those vegetables that I learned to appreciate in my late 20s. My 6 and 2 year olds learned to enjoy them over the years 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 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.
Have extra beets? You should totally try these beet pancakes, pink hummus, and beetroot pesto pasta sauce.
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Ingredients
The inspiration for these muffins came from one of our favorite dips, 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!
Here's how to to cook:
Step-by-Step Instructions
- Add oats into the food processor or 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 ½ full.
- Bake for 20-25 minutes, until inserted toothpick in the middle comes out clean.
- Cool in the pan for about 10 minutes. Transfer to a rack to cool completely. See storage tips in the notes section below
Substitutions
- No chickpeas? can use other white beans, like cannellini
- No peanut butter? Can use other nut or seed butter
Tips for Success
- Use over ripe banana as it is the only sweetener. It will also make the muffins moister.
- Depending on your oven, you may need to cook more than the suggested time. Insert a toothpick in the middle. If it comes out clean, you are done! The cakes will be soft but will firm up as they cool.
- Just like these blueberry muffins and spinach cakes, these muffins will not rise much. And the texture is quite soft and moist, making them perfect for babies from 6 months and up!
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
Equipment
I've had my blender for over 7 years and use it for everything as I don't own a food processor. It is well worth the investment.
I use it to make all my blender muffins, dips/sauces, smoothies, veggie nuggets, pancakes..It's so fantastic, I can't recommend it enough!
I also love using this silicone muffin tin because nothing sticks!! There's no need to grease or use muffin liners.
Storage Suggestions
- 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 – freeze for up to 3 months. To defrost, leave out on the counter for 30 minutes or so or thaw in the fridge overnight. There’s no need to reheat
Step-by-Step Guide on How to Store and Freeze Muffins
More Muffins for Babies and Toddlers
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Beet Muffins for Babies
Equipment
Ingredients
- ½ cup (50g) rolled oats
- 3 small or 1 to 1 ½ medium (170g) cooked beetroot
- ¾ cup (120g) no-salt-added chickpeas, rinsed and drained
- ½ cup (125g) smooth peanut butter, at room temperature
- 1 ½ medium (170g) ripe banana
- 1 teaspoons baking powder, aluminum-free
- ½ 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 ½ full.
- Bake for 20-25 minutes, until inserted toothpick comes out clean.
- Cool in the pan for about 10 minutes. Transfer to a rack to cool completely. See storage tips in the notes section below
Notes
- 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. If you choose to do so, reheat for no more than 30 seconds in the microwave or toaster oven.
Katie says
Thanks for the recipe! Instead of blending 1/2 cup of rolled oats, will 1/2 cup of oat flour work the same?
Aline H Mahoney says
Have been making these muffins for 2 years now.
Min says
SO happy to hear that!!
L says
These are a hit with our 5 and 1 year old kids! I had to sub unsweetened apple sauce in once (1/2 cup) as I ran out of bananas and they still turned out perfectly! Highly recommend this recipe!
Hadas says
Are the chickpeas cooked? Out of a tin?
How should I prepare it from scratch if I have dried chickpeas at home? How much should I prepare?
Thanks in advance
Min says
Yes I normally use canned. You will need to cook about 1/2 cup of dried beans which will yield 1 1/2 cups cooked
KS says
This looks great! Quick question, can I sub whole wheat flour for the rolled oats?
Thanks
Min says
Sure!
Ashlee says
Hi, we love these and have made them a few times. Any suggestions on what I can use the leftover chickpeas for? ☺️
Min says
So happy to hear that! Go to the search bar and type in chickpeas. You will find a ton of ideas :).