Description
These Beet Muffins for Babies are a vibrant, nutritious snack that your little ones will love! Naturally sweetened with ripe bananas and enriched with cooked beets, these soft muffins are perfect for baby-led weaning. Their delightful pink color captures attention, while their tender texture makes them easy for babies to chew and enjoy. Ideal for breakfast or as a convenient snack, they can also be frozen in batches for quick access later.
Ingredients
Scale
- 1 ripe banana
- 2 eggs
- 1/2 cup cooked beets (heaped)
- 1 tbsp coconut oil
- 1/2 cup oat flour
- 1 tbsp flaxseed meal
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Preheat your oven to 356ยฐF (180ยฐC) and grease a mini muffin tin.
- In a blender, combine the cooked beets, coconut oil, banana, and eggs. Blend until smooth.
- In a mixing bowl, whisk together the oat flour, flaxseed meal, cinnamon, and baking powder.
- Pour the blended mixture into the dry ingredients and mix gently until just combined.
- Divide the batter into the muffin tin (12 mini or 6 standard muffins).
- Bake for approximately 15 minutes for mini muffins or 20 minutes for regular-sized muffins until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 3g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Use ripe bananas for better sweetness. Experiment with other flours like whole wheat or almond if desired. Cool before serving to ensure safety for little hands.