Beet Muffins for Babies Recipe

Introduction

These Beet Muffins for Babies are a nutritious and naturally sweet treat perfect for little ones. Packed with wholesome ingredients like banana, beets, and oat flour, they offer a colorful and tasty way to introduce veggies to your baby’s diet.

Ingredients

• 1 ripe banana
• 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

1. Step 1: Preheat your oven to 356°F (180°C). Grease a mini muffin tin or a regular-sized muffin tin depending on the muffin size you want.
2. Step 2: Add the cooked beets, coconut oil, banana, and eggs to a blender. Blend until smooth and well combined.
3. Step 3: In a separate bowl, mix the oat flour, flaxseed meal (or flour), cinnamon, and baking powder thoroughly.
4. Step 4: Pour the blended wet ingredients into the dry ingredients. Stir gently to combine, taking care not to overmix the batter.
5. Step 5: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
6. Step 6: Bake until a toothpick inserted into the center comes out clean. This takes about 15 minutes for mini muffins or 20 minutes for regular-sized muffins.
7. Step 7: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use ripe bananas for natural sweetness and moist texture.
• Feel free to substitute oat flour with whole wheat or almond flour, adjusting moisture as needed.
• Add a small amount of vanilla extract for extra flavor, if desired.
• Make mini muffins for bite-sized snacks, especially helpful for babies just starting solids.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat gently before serving by warming briefly in a microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked?

It’s best to use cooked beets because raw beets are too firm and can affect the texture of the muffins. Steaming or roasting works well to soften them before blending.

Are these muffins suitable for babies with allergies?

This recipe contains eggs and coconut oil, so it’s important to ensure your baby isn’t allergic to these ingredients. Always consult with your pediatrician before introducing new foods, especially allergens.

Beet Muffins for Babies Recipe

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4.6 from 52 reviews

These Beet Muffins for Babies are a nutritious and colorful treat made with wholesome ingredients like ripe banana, cooked beets, and oat flour. Perfectly soft and naturally sweetened, they are ideal for introducing babies to new flavors while providing essential nutrients. Suitable for a healthy snack or breakfast, these muffins are easy to prepare and bake to golden perfection.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Yield: 12 mini muffins or 6 regular-sized muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: Baby Food
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ripe banana
• 2 eggs
• 1/2 cup cooked beets (steamed or roasted) – heaped 1/2 cup (80g)
• 1 tbsp coconut oil

Dry Ingredients

• 1/2 cup oat flour
• 1 tbsp flaxseed meal or flour
• 1 tsp cinnamon
• 1 tsp baking powder

Instructions

1. Preheat and Prepare. Preheat your oven to 356°F (180°C). Grease a mini muffin tin (or a regular-sized muffin tin if you’re making larger muffins) to prevent sticking.
2. Blend Wet Ingredients. Add the cooked beets, coconut oil, banana, and eggs to a blender. Blend everything until you achieve a smooth, uniform mixture with no large beet or banana chunks.
3. Mix Dry Ingredients. In a separate bowl, combine the oat flour, flaxseed meal (or flour), cinnamon, and baking powder. Stir well to ensure all the dry components are evenly distributed.
4. Combine Wet and Dry. Pour the blended wet ingredients into the bowl containing the dry ingredients. Gently stir just until combined, being careful not to overmix to keep the muffins tender.
5. Fill Muffin Tin. Spoon the batter into the greased muffin tin cups, filling each about three-quarters full to allow room for the muffins to rise.
6. Bake. Place the muffin tin in the preheated oven. Bake mini muffins for about 15 minutes or regular-sized muffins for around 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
7. Cool. Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before serving to your baby.

Notes

• You can use either steamed or roasted beets depending on your preference.
• If oat flour is unavailable, grind rolled oats finely to make your own.
• Ensure all ingredients are fresh and labels checked for allergens, especially when cooking for babies.
• Store muffins in an airtight container and consume within 2 days or freeze for longer storage.
• For added nutrition, sprinkle some finely chopped nuts or seeds once the baby’s diet is diversified and allergy-safe.

Keywords: Beet muffins, baby-friendly muffins, healthy baby snacks, nutritious muffins, oat flour muffins, natural baby food