Easy Beet Muffins for Babies and Toddlers (Print version)
Soft mini beet muffins naturally sweetened with banana, made for babies, toddlers, and lunchbox snacks.
# Ingredients:
Wet ingredients
01 -
3/4 cup (125 g) cooked beets, drained and chopped
02 -
2 medium very ripe bananas, about 1 cup mashed
03 -
2 large eggs
04 -
1/3 cup (80 g) plain whole milk yogurt
05 -
2 tablespoons avocado oil or melted coconut oil
06 -
1 teaspoon vanilla extract
Dry ingredients
07 -
1 cup (100 g) oat flour
08 -
1/2 cup (60 g) whole wheat flour
09 -
1 tablespoon ground flaxseed, optional
10 -
1 teaspoon baking powder
11 -
1/2 teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin pan or use a silicone mini muffin pan.
02 -
Add the cooked beets, bananas, eggs, yogurt, oil, and vanilla to a blender. Blend until completely smooth and bright pink.
03 -
In a medium bowl, whisk the oat flour, whole wheat flour, ground flaxseed if using, baking powder, and cinnamon until evenly combined.
04 -
Pour the beet mixture into the dry ingredients. Fold gently with a spatula just until no dry flour remains. Do not overmix.
05 -
Divide the batter among the mini muffin cups, filling each about three-quarters full.
06 -
Bake for 13-15 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a rack and cool fully before serving.
# Good to know:
01 -
Best for babies who are ready for soft finger foods and have already tried the recipe's allergens.
02 -
Serve fully cooled and cut to an age-appropriate size.
03 -
No added sugar, honey, or salt.