Easy Beet Muffins for Babies and Toddlers
Delicious, nutritious muffins made with beets and bananas that are perfect for babies and toddlers.
Ingredients
Muffin Base
- 3/4 cup cooked beets, drained and chopped Adds earthy sweetness and vibrant color.
- 2 medium ripe bananas, about 1 cup mashed Makes the muffins extra moist.
- 2 large eggs Contributes protein and binds the mixture.
- 1/3 cup plain whole milk yogurt Keeps muffins tender and adds richness.
- 2 tablespoons avocado oil or melted coconut oil Enhances flavor and moisture.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 1 cup oat flour Gluten-free alternative for structure.
- 1/2 cup whole wheat flour Increases fiber and nutrients.
- 1 tablespoon ground flaxseed (optional) Adds omega-3 fatty acids.
- 1 teaspoon baking powder Helps muffins rise.
- 1/2 teaspoon ground cinnamon Adds hint of spice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan.
- In a blender, combine the cooked beets, ripe bananas, eggs, yogurt, oil, and vanilla extract until smooth.
- In a medium bowl, whisk together the oat flour, whole wheat flour, flaxseed (if using), baking powder, and cinnamon.
- Pour the beet mixture into the dry ingredients and gently fold until just combined.
- Divide the batter among the muffin cups, filling each about three-quarters full.
Baking
- Bake for 13-15 minutes until the tops spring back lightly and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
For additional sweetness, consider adding chopped dates or raisins. You can also experiment with spices like nutmeg or ginger, or add grated carrots or zucchini for more veggies.