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.
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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!
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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:
- Sugar Free – Pumpkin Mini Muffins
- Eggless Chocolate Chip Muffins
- Easy Banana Muffins for Baby (no added sugar)
- Healthy Carrot Banana Muffins for Baby (Sugar-Free)
Meal Planning Bundle
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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 🙂
My toddler loved these muffins but mine did not turn pink like the picture. I used canned beets, so I’ll try fresh next time. Either way they are a hit!
Hi Megan, I am SO happy to hear that your toddler loved these! This is one of my baby’s favorite recipes :).
Yes, with fresh beets mine turn out pink on the top but inside they are more like a brownish color.
Thank you for taking the time to comment and rate, it means the world to me!
My baby girl looooves these muffins! It makes me so happy to watch her gobble them up knowing that they’re so healthy! Thank you for the recipe!
Hi Emily! I am so happy to hear that your little girl loves these muffins! Thank you SO much for taking the time to comment and rate this recipe, it means the world to me!
Been trying to get my daughter to eat beets forever & this is the only way she’s liked it! Good, healthy recipe that I will definitely make again. I doubled recipe for a tray & a half of mini muffins & used pre-cooked packaged beets versus fresh. Just weighed out in grams using kitchen scale & likely added a bit more than called for.
Hi Audrey! I am so happy to hear that your daughter loved this recipe! My baby girl is also a super fan! Thank you so much for letting me know and for leaving a recipe rating :)!
Good! My whole family enjoyed this. They’re very red, just like the website images. I doubled the recipe and made 12 regular-sized muffins.
For 2X the recipe, I used 3 flax eggs + 1 egg (instead of 4 eggs). I also replaced the oil with unsweetened applesauce (to make it oil-free). For additional sweetness, I blended 3 dates (softened by soaking in boiled water for 30 min.) with the wet ingredients. I added 30g of chopped walnuts + 30g of chopped raisins for some interesting textural contrast. Finally, I baked these at 350F for 35 min.
SO happy to hear that everyone enjoyed these muffins!
And thank you so much for reporting back on your replacements and add-ons, I bet they tasted delicious!
Can’t wait to try this! Using this recipe as a way to also include iron in my toddlers diet (: What would u recommend as a substitute for the coconut oil? Also i would love to add vanilla instead of cinnamon and add walnuts!!! Thank you for this recipe btw!
Hi Valentina! You could use butter instead, or any vegetable oil. Some readers reported success with apple sauce, but I haven’t tested it!
Vanilla sounds amazing, let me know how they turn out!
This looks so good! What a great way to get in veggies!