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
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:
Beets for babies Chickpeas for babies
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 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!
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
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