These healthy beet muffins for babies are naturally sweetened with bananas and beets. Soft and delicious, these are perfect for baby led weaning. I bet that your baby will love!
These muffins are not very sweet, but ideal for babies under 2 years old that have not been exposed to sugary foods or drinks. If desired, you can add 1 tbsp honey to the blender when serving to toddlers over 2 years of age. For more information on sugar for babies read this article: Why Avoid Sugar Before Age 2.
This post may contain affiliate links. If you shop with one of our links we may earn small a commission.
Table of Contents
Ingredients to Make Healthy Beet Muffins for Babies
- Ripe banana
- Eggs
- Cooked beets
- Coconut oil
- Oat flour
- Flaxseed meal
- Cinnamon
- Baking powder
Step by Step Instructions
- Preheat oven to 356F (180C) and grease a mini muffin pan.
- Add cooked beets, coconut oil, banana and eggs to a blender and blend until smooth.
- In a bowl, add the oat flour, flaxseed meal (or flour), cinnamon and baking powder and mix.
- Pour content from blender to the dry ingredients bowl and combine.
- Split the batter into 12 mini muffins or 6 regular sized muffins.
- Bake until a toothpick comes out clean, about 15 minutes for minis and 20 minutes for regular sized muffins.
Recipe Notes
- This recipe makes 12 mini muffins. You can make regular-sized muffins by adding a few more minutes to the total bake time.
- Use cooked beets. Preferred cooking methods are steaming or roasting to preserve the color. If beets are cooked in water, it will add too much moisture to the recipe.
- Be sure to weight the beets or the muffins may not turn out with the best texture if too much or too little is added.
Storage Instructions
- Let the beet muffins completely cool and store them in an air tight container for up to 3 days in the fridge.
- To freeze, store in a freezer air tight bag for up to 3 months.
- To reheat, microwave the muffins in 30 second increments until warm. You can also let them defrost overnight in the fridge.
Serving Suggestions and Substitutions
- If your little one loves nut butter, slice the muffins and top with a thin layer of natural peanut butter for added flavor and protein.
- Flaxseed meal: you may replace the flaxseed meal with flaxseed flour, oat flour or almond flour.
- You may use a silicon muffin plan (no need for greasing), or if using a regular muffin pan, make sure to coat with cooking spray, butter, or coconut oil beforehand.
🥣Recipe
Beet Muffins for Babies
These beetroot muffins are perfect for baby led weaning. Naturally sweetened with bananas and beets, these are soft and delicious!
Print
Pin
Rate
Servings: 12 Mini muffins
Calories: 56kcal
Equipment
Ingredients
- 1 banana ripe
- 2 eggs
- 1/2 cup cooked beets steamed or roasted – heaped 1/2 cup (80g)
- 1 tbsp coconut oil
- 1/2 cup oat flour
- 1 tbsp flaxseed meal or flour
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Preheat oven to 356F (180C) and grease a mini muffin tin.
- Add the cooked beets, coconut oil, banana and eggs to a blender and blend until smooth.
- In a bowl, add the oat flour, flaxseed meal (or flour), cinnamon and baking powder and mix.
- Pour content from blender to the dry ingredients bowl and combine.
- Split the batter into 12 mini muffins or 6 regular sized muffins.
- Bake until a toothpick comes out clean, about 15 minutes for minis and 20 minutes for regular sized muffins.
Notes
- Nutrition Facts are calculated per serving (1 mini muffin).
- This recipe makes 12 mini muffins. You can make regular-sized muffins by adding a few more minutes to the total bake time.
- Use cooked beets. Preferred cooking methods are steaming or roasting to preserve the color. If beets are cooked in water, it will add too much moisture to the recipe.
- Be sure to weight the beets or the muffins may not turn out with the best texture if too much or too little is added.
Nutrition
Nutrition Facts
Beet Muffins for Babies
Amount per Serving
Calories
56
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
27
mg
9
%
Sodium
52
mg
2
%
Potassium
91
mg
3
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
49
IU
1
%
Vitamin C
1
mg
1
%
Calcium
31
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!
Other muffin Recipes you May Like:
My baby loves these muffins! Our favorite recipe so far, thanks for sharing!
So glad to hear that it was a hit with your baby! Thank you for taking the time to rate this recipe!
This recipe is great! I got an essence of beet and the benefits without the nasty flavor of straight up cooked beets😂 I used sliced canned beets and only had regular flour and they came out great. Next time I’d like to add pumpkin spice and vanilla hoping it doesn’t mess up the recipe too much. Maybe cottage cheese would taste good as well as a partial egg substitute. Thank you!
So happy to hear that you liked this recipe! These sound like great additions, please let me know how they turn out! And thank you so much for taking the time to share your feedback with me 🙂