Description
These Beet Muffins for Babies are a delightful blend of nutrition and flavor, perfect for introducing wholesome ingredients to your little ones. Naturally sweetened with ripe bananas and earthy beets, these muffins are soft, colorful, and ideal for baby-led weaning. They provide a great option for breakfast, snacks, or even lunchbox additions, making mealtime both fun and healthy. With their vibrant color and unique taste, they are sure to become a favorite in your household.
Ingredients
Scale
- 1 ripe banana
- 2 eggs
- 1/2 cup cooked beets (steamed or roasted)
- 1 tbsp coconut oil
- 1/2 cup oat flour
- 1 tbsp flaxseed meal
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Preheat the oven to 356°F (180°C) and grease a mini muffin tin.
- Blend the cooked beets, coconut oil, banana, and eggs until smooth.
- In a bowl, whisk together oat flour, flaxseed meal, cinnamon, and baking powder.
- Combine wet and dry mixtures gently until just combined.
- Fill the muffin cups about 3/4 full with batter.
- Bake for approximately 15 minutes or until muffins spring back when touched.
- Cool in the pan for 5 minutes before transferring them to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Infant/Toddler
Nutrition
- Serving Size: 1 muffin (30g)
- Calories: 45
- Sugar: 3g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Use very ripe bananas for maximum sweetness. Opt for steaming over boiling beets to retain nutrients. Avoid overmixing to keep muffins light and fluffy. Store extras in an airtight container in the fridge for up to five days or freeze for up to three months.