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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!

Baked muffins on a wire rack with a spoonful of peanut butter, chickpeas in a bowl, and uncooked beetroot
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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.

Ingredients

All the ingredients laid out on a wooden board.

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

A four image collage showing how to make muffins step by step.
  • 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

Tips for Success

3 muffins stacked with a sliced muffin on the top
  • 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!
tired mom with baby food

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 muffinsdips/sauces, smoothiesveggie nuggetspancakes..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!

4.95 from 113 votes

Healthy Beet Muffins for Babies

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!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12
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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

Storage tips:
  • 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.

Nutrition

Calories: 100kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Fiber: 2g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

4.95 from 113 votes (75 ratings without comment)

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Recipe Rating




111 Comments

  1. Thanks for the recipe! Instead of blending 1/2 cup of rolled oats, will 1/2 cup of oat flour work the same?

  2. 5 stars
    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!