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

Healthy Beet Muffins for Babies

Made entirely with healthy ingredients, like beans, peanut butter, and no added sugar, these blender muffins can be enjoyed as breakfast, snack, or added to lunchboxes!
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 100kcal


  • 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


  • 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


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.


Calories: 100kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Fiber: 2g