Beet Muffins for Babies: A Nutritious and Delicious Snack
When it comes to introducing healthy and nutritious snacks for babies and toddlers, these Beet Muffins are a fantastic option! Packed with the natural sweetness of ripe banana and the vibrant color of beets, these muffins are soft, easy to eat, and loaded with nutrients. They’re perfect for baby-led weaning, a quick snack, or even a fun breakfast addition. Plus, they’re easy to make and full of wholesome ingredients like oat flour and flaxseed.
Let’s dive into the recipe!
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
Directions
Step 1: Preheat the Oven
Preheat your oven to 356°F (180°C) and grease a mini muffin tin to prevent the muffins from sticking. If you’re making regular-sized muffins, grease a 6-cup muffin tin instead.
Step 2: Blend the Wet Ingredients
In a blender, combine the cooked beets, coconut oil, ripe banana, and eggs. Blend the ingredients until you have a smooth and creamy mixture. This will create a beautifully pink batter that’s packed with nutrients.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the oat flour, flaxseed meal, cinnamon, and baking powder. These dry ingredients provide fiber and a gentle sweetness, making the muffins perfect for little ones.
Step 4: Combine the Wet and Dry Ingredients
Pour the blended beet mixture into the bowl with the dry ingredients. Stir until everything is well combined, but be careful not to overmix. The batter should have a smooth consistency.
Step 5: Divide the Batter
Spoon the batter into the prepared muffin tin. If you’re making mini muffins, fill 12 mini muffin cups. If you’re making regular-sized muffins, divide the batter into 6 muffin cups.
Step 6: Bake the Muffins
Bake the muffins in the preheated oven for about 15 minutes if making mini muffins, or 20 minutes for regular-sized muffins. The muffins are done when a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, remove the muffins from the oven and allow them to cool completely before serving to your baby or toddler. These muffins are soft, easy to chew, and perfect for little hands to hold.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Servings: 12 mini muffins or 6 regular muffins
- Calories: 90 kcal per mini muffin
Tips for Success
- Beets: Steaming or roasting the beets before blending helps soften them, making them easier to incorporate into the batter and adding natural sweetness to the muffins.
- Substitute Oat Flour: If you don’t have oat flour on hand, you can make your own by blending rolled oats in a food processor until they form a fine flour.
- Flaxseed Meal: The flaxseed meal adds a dose of omega-3s and fiber, but you can also substitute it with more oat flour if needed.
Why These Muffins Are Great for Babies
- Nutritious: These muffins are made with wholesome ingredients like beets, oat flour, and flaxseed, providing essential vitamins and fiber.
- Naturally Sweetened: The banana and beets add natural sweetness without the need for added sugar, making them perfect for babies.
- Soft Texture: The muffins are soft and moist, making them easy for little ones to eat without choking hazards.
Final Thoughts
These Beet Muffins for Babies are not only healthy but also visually fun with their vibrant pink color. They’re perfect for little hands and ideal for baby-led weaning or as a snack that parents can feel good about. With their simple ingredients and quick prep time, these muffins are a great addition to your baby’s meal rotation.
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Beet Muffins for Babies
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Beet Muffins are the perfect soft, nutritious snack for babies. Made with ripe bananas, cooked beets, and oat flour, they provide a naturally sweet and nutrient-dense treat that little ones will love. With no added sugar, these muffins are ideal for baby-led weaning and toddler snacks.
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
Preheat oven to 356°F (180°C) and grease a mini muffin tin.
In a blender, add the cooked beets, coconut oil, banana, and eggs. Blend until smooth.
In a separate bowl, mix the oat flour, flaxseed meal, cinnamon, and baking powder.
Pour the blended mixture into the bowl with the dry ingredients and stir until well combined.
Divide the batter into 12 mini muffins or 6 regular-sized muffins.
Bake for about 15 minutes for mini muffins or 20 minutes for regular muffins, or until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 90