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Healthy Beet Muffins

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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

  1. Preheat the oven to 350°F (175°C).
  2. Blend the rolled oats in a blender or food processor until they form a flour-like consistency.
  3. Add cooked beetroot, chickpeas, peanut butter, banana, baking powder, baking soda, and cinnamon to the blender.
  4. Blend until the batter is completely smooth and thick.
  5. Spoon the batter evenly into a greased or silicone muffin pan, filling each cavity about halfway.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
  7. 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.

Nutrition

Find it online: https://savorymomskitchen.com/healthy-beet-muffins/