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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.
I have made these muffins several times, and my son loves them. This last time I only had black beans in the cabinet so I made them with black beans, sunflower butter (so he can take to but free daycare), and added 1/2tsp of maple syrup due to the bananas not being extremely ripe and the addition of black beans. He loves them! The ingredients that I substituted I use the exact measurement of what you have listed on your recipe. They turned out perfect.
Ooh! Glad to know that this recipe works with black beans too! Thank you so much for taking the time to share. I’m so glad these muffins are well loved by your family ;).
Been making these muffins regularly for over a year for my toddler and now for lunchboxes. I’ve used a variety of nut/seed butters, as well as a variety of beans (white, black, chickpea), and all turn out great. I usually bake for 30 minutes.
I also love that the recipe is pretty flexible. I’ve tweaked the ingredients amounts (e.g. 2 bananas instead of 1.5, and 1 cup beans instead of 3/4 cup) and all batches get devoured!
I ALWAYS have these in my freezer too! So glad you guys are enjoying them as well!
I just made these…. so good! I used frozen bananas and was worried about the consistency and it was fine, I drained off some of the water from them once thawed. I also used all natural chunky pb and left in the blender a bit longer and it was also fine 🙂 I subbed the chickpeas for white beans as well as that’s what I have on hand, I love them as they leave no bean flavour.
Thank you!
Ooh! Good to know that it works with frozen bananas! And you’re right! can’t taste the beans at all! You should try my pumpkin banana muffins too ;). Of course I snuck in some beans there as well haha
My 1 year old grandson loved this but should I be concerned about them containing baking powder and bicarbonate of soda? I’m not a dietician but read up about it on-line and it states babies under 1 should not consume it as it’s high in sodium.
Hi! Unfortunately they are necessary in baked goods. Otherwise they won’t rise properly and be quite dense. They do contain sodium BUT remember it’s for the entire recipe and your baby is only eating a small portion at a time.
My one year old loves them 😊
I’m so glad!!
I don’t have chickpeas or any other suggested substitute on hand but I do have some homemade hummus in the freezer – would this work?
hi! No, you definitely want to use chickpeas or white beans.
These are delicious!! The flavour combinations work so well and I’m surprised!! I made them for my 11 month old twins and I can’t stop eating them myself haha.
My one question is… in your photo they turned out more peanut butter colour. Mine turned out beetroot colour. Any idea why?? I do like the colour, as it looks like red velvet cake so I’m going to use this as the base for their smash cake and put cream cheese icing!!
I’m so glad! The muffins turn darker over time and I took the photos several hours after baking (my baby woke up from her nap earlier..of course). Did yours turn red the whole time?
My toddler loves these. He’ll ask for more. I tried serving him beets in stews or as is but he spits it out. So happy I found something he’ll actually eat. always good to sneak in those veggies. For beets, I used the LoveBeets precooked beets then I just weighed it according to the recipe.
Thank you for sharing, Candace! Even my beet hating husband likes these too hehe
I tried these today. I had to add milk to work the blender so the batter was runny. The muffins puffed and then sank. I am guessing it’s the extra moisture from the milk.
I’ll try and create a paste of each Ingredient individually next time and then mix together in a bowl Vs the blender. Hoping it works as the taste is amazing even for half baked ones that I tried today.
Will be exploring other recipes on your site….
Thank you!!
You added cooked beets, right? Yes depending on the blender may be challenging to puree until smooth. I would try blending the chickpeas first and then add the rest of the ingredients. Also be sure to use room temperature peanut butter
My toddler enjoys all of your muffins, but these are probably her most consistent favorite! And I always end up eating at least as many as she does (same with all your recipes)! Thank you for making such nutritious and convenient recipes—I’ve been making your recipes since she was under a year old, and it’s been such an amazing resource.
You are so sweet, Becca, for taking the time to write this super encouraging comment! Thank you for trying out my recipes and for being here ;).