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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.
Table of Contents
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 1/2 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 healthy blueberry yogurt 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
- 1/2 cup (50g) rolled oats
- 3 small or 1 to 1 1/2 medium (170g) cooked 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, aluminum-free
- 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 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.
this recipe turns out every single time and is such a great way to make breakfast easy for busy mornings
Every time I make it, I bake a 2nd batch but instead of beets I use 1/2 cup pumpkin puree-so I don’t have any chickpeas leftover!
these turned out delicious! my LO loved them and so did I! Thanks for the awesome nutritious recipe! beets are now one of my favorite veggies to bake with!
Hope you try my beetroot dip and pasta sauce too!!
Been following you since my baby started solid and I love your muffin recipes, there are easy to make. This is one of my baby to go for muffin!
Makes me so happy to hear!
What a brilliant recipe! My 1 year old loves loves loves these muffins
What a brilliant recipe. My 1 year old loves loves these nutritious muffins!
SO happy to hear!
This is such an incredible recipe! My 2yr old hates veggies but he devours these muffins so quickly! And I love that they’re not overly sweet and so nutritious. Definitely going to try the other ones on the list! Thank you! <3
Aww yay!!! Love it!!
Oh my goodness! I had run back to the blog to say thank you!! I’m in the very beginning of my love the beets journey, and I’ve tried beet hummus and beet pancakes so far. My 4yr old would eat the hummus, but my 14mos old was stubborn! I was determined to try all your beet recipes until he gets to enjoy that good nutritional powerhouse! And these muffins were the hit! Even after eating three Asian turkey meatballs for lunch, he ate 2 whole beet muffins too! I’ve got so many thanks to deliver to you. 🙂 Thank you for sharing all these wonderful recipes!!! Happy Beets!
Aww I’m so so glad to hear this!! Thanks so much for sharing!! I sense your excitement and it makes me so so happy as well 😉
My 7 m.o. & 2 y.o. loved it! They kept eating until I had to stop feeding. But I don’t like it hahaha. So glad I tried this recipe. My blender couldn’t blend it easily so I had to blend a quarter then add in more till its fully blended. Also, I think I took them out too early because the muffins got stuck to the base of my muffin tray – so I only managed to take out 2/3rd of the muffin. Tq for sharing this recipe!
Hi Min, do you think these would work with tahini instead of peanut butter? Or would that be too savory? Daycare is nut free so trying to sub with what I have on hand 🙂
I haven’t tried but I believe it will work! You can also try sunflower seed butter. Let me know how they turn out ;).
I ended up using peanut butter. My 14 month old loves them! I did sub more applesauce instead of banana and I think it made the whole mixture pretty wet – it took a while to bake all the way through as mini-muffins, and they deflated a bit once they came out of the oven (which I think is pretty normal for blender muffins, right?). I was pleasantly surprised by the taste and texture, and really think they’re good without any added sweetener. They freeze and defrost really well. Thanks for another winner!
Hi Min! Thanks for the lovely recipe. I subbed yellow lentils for the chickpeas, and I think that may have affected the time taken, but still, flavorful and moist, great for BLW.
Excellent muffins! I had a beet that needed to be used up (which weighed in at exactly 170g!) so these were perfect for that. The bananas that I had were just barely starting to get brown spots so I added 1 teaspoon of honey to compensate. My 2 yo loved them! Thank you so much!
Hi! Wow that’s crazy that you had just the right amount of beets left! So glad to hear that your toddler enjoyed them! Thanks for taking the time to let me know 😉