These healthy beet muffins are soft, moist, and naturally sweetened with fruit. Made in a blender with wholesome ingredients like oats, chickpeas, peanut butter, banana, and beetroot, they are a nourishing option for breakfast, snacks, or lunchboxes for both kids and adults.
Why You’ll Love This Recipe
These muffins are made without refined sugar and rely on fruits and vegetables for natural sweetness and moisture. They are quick to prepare in a blender, require minimal cleanup, and are packed with fiber, plant-based protein, and nutrients. Even beet skeptics often enjoy them, as the flavor is mild and well-balanced. They are also suitable for babies from 6 months and up, making them a versatile family-friendly bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup rolled oats (50 g)
3 small or 1 to 1 1/2 medium cooked beetroot (170 g)
3/4 cup no-salt-added chickpeas, rinsed and drained (120 g)
1/2 cup smooth peanut butter, at room temperature (125 g)
1 1/2 medium ripe bananas (170 g)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350°F (175°C).
Add the rolled oats to a blender or food processor and blend until they reach a flour-like consistency.
Add the cooked beetroot, chickpeas, peanut butter, banana, baking powder, baking soda, and cinnamon to the blender. Blend until the batter is completely smooth.
Spoon the batter evenly into a muffin pan, filling each cavity about halfway.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 10 to 12 standard muffins.
Preparation time: 5 to 6 minutes
Baking time: 20 to 25 minutes
Total time: about 30 minutes
Variations
You can replace chickpeas with other mild white beans such as cannellini beans for a similar texture. Peanut butter can be swapped for almond butter, cashew butter, or sunflower seed butter if needed. For extra warmth, add a pinch of nutmeg or vanilla powder. You can also stir in finely chopped dates or raisins if you prefer a slightly sweeter muffin.
Storage/Reheating
Store the muffins in an airtight container at room temperature for 1 to 2 days.
In the refrigerator, they will keep well for 3 to 4 days in a sealed container.
For longer storage, freeze the muffins for up to 3 months. Let them thaw at room temperature for about 30 minutes or overnight in the refrigerator. Reheating is not necessary, but if desired, warm briefly for no more than 30 seconds.
FAQs
Can you taste the beetroot in these muffins?
The beet flavor is very mild and blends well with banana and peanut butter, making it barely noticeable for most people.
Are these muffins suitable for babies?
Yes, they are soft, naturally sweetened, and suitable for babies from 6 months and older.
Do these muffins rise like regular muffins?
They do not rise much and have a softer, denser texture, which is normal for this type of healthy muffin.
Can I make these muffins without a blender?
A blender or food processor is recommended to achieve a smooth batter, especially for the oats and chickpeas.
Are these muffins gluten-free?
Yes, as long as you use certified gluten-free oats, the muffins are completely gluten-free.
Can I use raw beetroot?
It is best to use cooked beetroot, as raw beets will not blend as smoothly and can affect the texture.
Can I add chocolate chips?
You can add a small amount of chocolate chips if desired, though it will increase the sugar content.
Why is my batter very thick?
This batter is naturally thick. If needed, you can add a tablespoon or two of water or milk to help blending.
Can I make mini muffins with this recipe?
Yes, simply reduce the baking time to about 12 to 15 minutes and check for doneness.
Do these muffins need liners?
If using a silicone muffin pan or well-greased pan, liners are not necessary.
Conclusion
Healthy beet muffins are a simple, nourishing bake that proves vegetables can shine in sweet recipes. With minimal prep, wholesome ingredients, and a naturally moist texture, these muffins are a great option for busy families looking for nutritious snacks everyone can enjoy.
These healthy beet muffins are soft, naturally sweetened, and packed with wholesome ingredients like oats, chickpeas, banana, and beetroot. They’re quick to make in a blender and perfect for babies, toddlers, and adults alike.
Author:Sophia
Prep Time:6 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:10–12 muffins
Category:Snack
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
1/2 cup rolled oats (50 g)
3 small or 1 to 1 1/2 medium cooked beetroot (170 g)
3/4 cup no-salt-added chickpeas, rinsed and drained (120 g)
1/2 cup smooth peanut butter, at room temperature (125 g)
1 1/2 medium ripe bananas (170 g)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C).
Blend the rolled oats in a blender or food processor until they form a flour-like consistency.
Add cooked beetroot, chickpeas, peanut butter, banana, baking powder, baking soda, and cinnamon to the blender.
Blend until the batter is completely smooth and thick.
Spoon the batter evenly into a greased or silicone muffin pan, filling each cavity about halfway.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use cooked beetroot for best texture and blending.
The muffins are soft and dense and won’t rise much—this is normal.
Use certified gluten-free oats to keep the recipe gluten-free.
Chickpeas can be swapped with mild white beans like cannellini.
Peanut butter can be substituted with any smooth nut or seed butter.
