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Beet Muffins for Babies

Beet Muffins for Babies

Beet Muffins for Babies are soft, naturally sweet, and nutrient-packed muffins perfect for introducing veggies to your little one. Made with wholesome ingredients like fresh beets, whole wheat flour, and banana or apple puree, these muffins offer a tender texture and subtle sweetness without added sugar. Ideal for snacks, breakfasts, or on-the-go munchies, these muffins support healthy eating habits with every bite.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Main Ingredients

  • 1 cup fresh grated beets (peeled and finely grated)
  • 1 cup whole wheat flour (or gluten-free oat flour or almond flour for gluten-free)
  • 1/2 cup banana puree or unsweetened apple puree
  • 1/4 cup olive oil or melted coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 egg or 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • 1/4 to 1/3 cup milk or plant-based milk (such as oat or almond milk)

Instructions

  1. Prepare the Beets: Peel and finely grate fresh beets to ensure they cook evenly and blend smoothly into the muffin batter.
  2. Mix Wet Ingredients: In a bowl, whisk together the banana or apple puree, egg or flax egg, olive oil, and milk until fully combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, stir together the whole wheat flour, baking powder, and ground cinnamon to evenly distribute the rising agents and spices.
  4. Blend Into Batter: Gently fold the grated beets into the dry ingredients, then pour the wet mixture over and stir just until all ingredients are incorporated, avoiding overmixing.
  5. Bake to Perfection: Divide the batter evenly into a muffin tin lined with paper cups or lightly greased. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Notes

  • Use fresh beets for best flavor and vibrant color.
  • Grate beets finely for a more tender muffin texture.
  • Check muffins early to avoid overbaking which can dry them out.
  • If new to beets, start by using half the amount to ease your baby into the flavor.
  • Allow muffins to cool completely before serving to prevent burns.
  • For vegan muffins, replace egg with flax or chia egg and use plant-based milk.
  • Gluten-free option: substitute whole wheat flour with oat or almond flour.
  • Optional add-ins: grated zucchini or carrot, or a spoonful of plain yogurt or cottage cheese to boost protein and creaminess.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 90
  • Sugar: 4g
  • Sodium: 55mg
  • Fat: 4g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 15mg

Keywords: beet muffins, baby food, healthy snacks, baby muffins, vegetable muffins, gluten free baby food, natural sweet muffins