Beet Muffins for Babies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 ripe banana
02 -
2 eggs
03 -
1/2 cup cooked beets, steamed or roasted (about 80g)
04 -
1 tbsp coconut oil
→ Dry Ingredients
05 -
1/2 cup oat flour
06 -
1 tbsp flaxseed meal or flour
07 -
1 tsp cinnamon
08 -
1 tsp baking powder
# Instructions:
01 -
Preheat your oven to 356°F (180°C) and lightly grease a mini muffin tin with a bit of coconut oil or use silicone molds.
02 -
Add the cooked beets, coconut oil, ripe banana, and eggs to a blender. Blend everything together until you have a smooth, vibrant pink mixture with no chunks remaining.
03 -
In a medium bowl, combine the oat flour, flaxseed meal (or flour), cinnamon, and baking powder. Whisk together until well mixed.
04 -
Pour the wet mixture from the blender into the bowl with the dry ingredients. Gently fold everything together until just combined, being careful not to overmix.
05 -
Divide the batter evenly among 12 mini muffin cups, filling each about 3/4 full for the perfect rise.
06 -
Bake in the preheated oven until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean, about 15 minutes for mini muffins (or 20 minutes for regular-sized muffins).
07 -
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Once cooled, serve to your little one or store for later use.
# Notes:
01 -
These naturally pink muffins are perfect for baby-led weaning, containing no added sugar and getting their sweetness naturally from banana and beets.
02 -
For best results, steam or roast your beets rather than boiling them to preserve their color and prevent adding too much moisture to the muffins.