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

Vegan Beet Muffins

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!
4.97 from 26 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12

Ingredients

  • 1/2 cup (50g) rolled oats
  • 3 small or 1 to 1 1/2 medium (170g) 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
  • 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

How to cook beets:
  • Steamed - insert a steamer basket in a large pot. Fill with water to just below the steamer basket. Add the beets to the pot and cover with a lid. Bring water to a boil and then reduce to a simmer. Cook until tender, about 30 minutes depending on the size. Remove from the pot. Allow them to cool. Peel the skin. 
  • Roasted or in the Instant pot - can find instructions in this post for turkey beet meatballs
  •  or use Love Beets precooked beets! They certainly have become a pantry staple as it's just so convenient to have on hand.
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: 114kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 178mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Course Breakfast, Snack
Cuisine American
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