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Top-down look at a round beet muffin with a cracked top, showing specks of beet and flaxseed.

Beet Muffins (Healthy for Babies)

Egg and oat flour beet muffins ready in 20 minutes. A quick, low-calorie snack with banana and cinnamon.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 12 servings
Calories 60 kcal

Ingredients
  

  • 1 ripe banana
  • 2 eggs
  • 1/2 cup cooked beets 80g, steamed or roasted, heaped
  • 1 tbsp coconut oil
  • 1/2 cup oat flour 60g
  • 1 tbsp flaxseed meal or flour
  • 1 tsp cinnamon
  • 1 tsp baking powder

Instructions
 

  • Preheat Oven and Grease Pan:

    Heat oven to 356°F (180°C). Coat a mini muffin tin with grease.

  • Blend Beets and Wet Ingredients:

    In a blender, put cooked beets, coconut oil, banana, and eggs; process until smooth.

  • Mix Dry Ingredients:

    In a separate bowl, mix oat flour, flaxseed meal, cinnamon, and baking powder with a whisk.

  • Combine Wet and Dry Mixtures:

    Add the blender mixture to the dry ingredients; stir until just incorporated.

  • Fill Muffin Cups:

    Distribute batter into 12 mini muffin cups (or 6 standard ones).

  • Bake Until Done:

    Bake until a toothpick inserted into the center emerges clean: roughly 15 minutes for mini muffins, 20 minutes for regular.
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