Beet Muffins for Babies Recipe

Introduction

These Beet Muffins for Babies are a delicious and nutritious way to introduce your little one to new flavors and textures. Packed with natural sweetness from banana and earthy beets, they make a perfect snack or breakfast treat for your baby.

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 if you’re making larger muffins.
2. Step 2: Add the cooked beets, coconut oil, banana, and eggs to a blender. Blend until smooth.
3. Step 3: In a separate bowl, combine the oat flour, flaxseed meal (or flour), cinnamon, and baking powder. Mix well.
4. Step 4: Pour the blended wet ingredients into the dry ingredients bowl. Stir gently to combine, being careful not to overmix.
5. Step 5: Spoon the batter into the greased muffin tin, filling each cup about ¾ full.
6. Step 6: Bake for about 15 minutes if using mini muffin tins, or 20 minutes for regular-sized muffins. A toothpick inserted into the center should come out clean.
7. Step 7: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Try substituting flaxseed meal with chia seeds for added omega-3 benefits.
• Use gluten-free oat flour if you need a gluten-free option.
• For a sweeter muffin, consider adding a small amount of unsweetened applesauce or a dash of vanilla extract.
• Ensure ingredients like baking powder are baby-safe and free from added sugars or salts.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months; just thaw at room temperature or warm gently before serving. Reheat muffins briefly in the oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked ones?

It’s best to use cooked beets for this recipe to ensure the muffins have a soft texture and beets are easier to digest for babies.

Are these muffins suitable for babies with allergies?

This recipe contains eggs and coconut oil, which can be allergens for some babies. Always introduce new ingredients one at a time and consult your pediatrician if you have allergy concerns.

Beet Muffins for Babies Recipe

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★★★★★

4.6 from 52 reviews

Delicious and nutritious Beet Muffins specially crafted for babies, combining the natural sweetness of ripe bananas and the earthy goodness of cooked beets. These soft, mini muffins are made with wholesome ingredients like oat flour, flaxseed meal, and a hint of cinnamon, making them perfect for little ones starting on solids or as a healthy snack option.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 12 mini muffins or 6 regular muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: Baby-friendly / American
• Diet: Low Salt

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 for smaller muffins or a regular-sized muffin tin if you prefer larger ones. This step ensures your muffins won’t stick and helps with even baking.
2. Blend Wet Ingredients: Place the cooked beets, coconut oil, ripe banana, and eggs in a blender. Blend until the mixture is completely smooth to ensure the muffins have a uniform and soft texture suitable for babies.
3. Mix Dry Ingredients: In a separate bowl, combine the oat flour, flaxseed meal (or flour), cinnamon, and baking powder. Stir these dry ingredients well to distribute the leavening and spices evenly.
4. Combine Wet and Dry: Pour the blended wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together with a spoon or spatula, taking care not to overmix to keep the muffins light and fluffy.
5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each about ¾ full. This portioning allows room for the muffins to rise as they bake.
6. Bake: Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean. Bake mini muffins for about 15 minutes and regular-sized muffins for about 20 minutes to ensure they are cooked through but still moist.
7. Cool: Remove the muffin tin from the oven. Let the muffins cool inside the tin for a few minutes, then transfer them to a wire rack to cool completely before serving to your baby.

Notes

• Ensure the beets are cooked soft either by steaming or roasting before blending to aid digestion for babies.
• Check all ingredient labels to verify they are free of added sugars or salts.
• Oat flour can be made at home by grinding oats in a food processor if you don’t have it ready-made.
• These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
• The recipe is suitable for babies 8 months and older once they are accustomed to solids and eggs are introduced.
• Feel free to substitute flaxseed meal with other baby-friendly alternatives like chia seed flour if preferred.

Keywords: beet muffins, baby muffins, healthy baby snack, oat flour muffins, beet dessert, egg muffins for babies, gluten-free muffins, low salt baby food