Easy Beet Muffins
Delightful and nutritious beet muffins that are perfect for babies and toddlers, combining the natural sweetness of beets and bananas.
Ingredients
Wet Ingredients
- 3/4 cup Cooked Beets, drained and chopped Adds natural sweetness and a vibrant color.
- 2 medium Very Ripe Bananas, about 1 cup mashed Enhances flavor and moisture.
- 2 Large Eggs Provides structure and fluffiness.
- 1/3 cup Plain Whole Milk Yogurt Adds creaminess and tang.
- 2 tablespoons Avocado Oil or Melted Coconut Oil Healthy fat option.
- 1 teaspoon Vanilla Extract Elevates flavor profile.
Dry Ingredients
- 1 cup Oat Flour Gluten-free option with a nutty flavor.
- 1/2 cup Whole Wheat Flour Boosts fiber and nutrients.
- 1 tablespoon Ground Flaxseed (Optional) Adds omega-3 fatty acids.
- 1 teaspoon Baking Powder Essential leavening agent.
- 1/2 teaspoon Ground Cinnamon Warm spice that complements sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan or use a silicone pan.
- In a blender, combine cooked beets, ripe bananas, eggs, yogurt, avocado oil (or melted coconut oil), and vanilla extract. Blend until smooth and light pink.
- In a bowl, whisk together oat flour, whole wheat flour, ground flaxseed (if using), baking powder, and ground cinnamon.
- Pour the beet mixture into the bowl with dry ingredients and gently fold until no dry flour remains, but small lumps are fine.
- Fill each muffin cup about three-quarters full with batter.
Baking
- Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For a fun treat, serve with yogurt or nut butter. Store in an airtight container at room temperature or in the refrigerator.