Healthy Beet Muffins for Babies
These beetroot muffins are perfect for baby led weaning. Naturally sweetened with bananas and beets, these are soft and delicious! Source: goldenbearmama
- Suitable from
- Finger foods (BLW)
- Total time
- 35min
- Makes
- 6servings
- Iron
- 0.2mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
EggIntroduce one at a time.
Ingredients
- Banana1 piece
- Beets1/2 cup
- Coconut oil1 tbsp
- Oat flour1/2 cup
- Flax seeds1 tbsp
- Spices, cinnamon1 tsp
- Baking powder1 tsp
- Egg2 pieces
Steps
Preheat oven to 356F (180C) and grease a mini muffin tin.
Add the cooked beets, coconut oil, banana and eggs to a blender and blend until smooth.
In a bowl, add the oat flour, flaxseed meal (or flour), cinnamon and baking powder and mix.
Pour content from blender to the dry ingredients bowl and combine.
Split the batter into 12 mini muffins or 6 regular sized muffins.
Bake until a toothpick comes out clean, about 15 minutes for minis and 20 minutes for regular sized muffins.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 12kcal
- Protein
- 0.7g
- Fat
- 0.9g
- Carbs
- 2.2g
- Carbs46%
- Protein14%
- Fat40%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
12
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.