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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.
These muffins are absolutely delicious and my kids adore them! I ended up using tahini instead of peanut butter so they would be school classroom safe, and the mild sesame flavor complemented the muffins beautifully. I’d highly recommend these!
Yay!! This one’s most definitely our freezer staple too!
You should say cooked beetroot in the instructions so people know to cook them first. I made the whole recipe without realizing they needed to be cooked!? I thought it was odd but you have to read all the way down in the notes to say how to cook beets.
Just added! Thanks for the input! And sorry the muffins didn’t turn out this time..
Is there a way to eliminate the chickpeas or any beans. I’m on an eating plan and this recipe would be perfect without the chickpeas. Would that work?
I haven’t tried so I’m not sure
My toddler loves these!
I made these muffins today and they are absolutely delicious! I love beets, peanut butter and chickpeas so I was curious about the recipe. Thank you, my little one loved it for a snack too. Next time I will make more, I had hard time to share😂
haha I feel you 😉
Tasty and love the protein in them!
Awesome! I’ve made this recipe several times in a mini muffin pan, (he’s not great with portioning his bites yet) and the little man gobbles them up. We’ve tried some of your other blender muffins as well, and he enjoys them too, but these are his favorite.
I want to say these are my baby’s favorite too followed very closely by the blueberry ones
Thanks to Min my toddler loves beets. I would have never thought to give him beets had it not been from her influence. This muffin was a win because of the beets. Love the added fat and beans. I can feel confident when feeding this to my child.
Beets are so amazing, aren’t they! Will definitely share more beetlicious recipes 😉
My daughter loves these muffins. My aunt sampled one when she was visiting and she loved them so much she asked for the recipe. Just another home run from MJ and Hungryman (aka Min) 🙂
Thanks mama!!
These are my absolute favorite of all of your muffin recipes! I am always surprised at how yummy they are (i usually sneak one). AND they are so easy to make if you use the precooked Love Beets! Who knew beets and peanut butter worked so well together? My twin girls always eat them, and I always feel good about them eating them. Thank you so much.
Right? So good together! And you need to sneak more than just one hehe