Ingredients
Wet Ingredients
- 1 ripe banana
- 2 eggs
- 1/2 cup cooked beets (steamed or roasted, approximately 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
- Preheat and prepare the muffin tin: Preheat your oven to 356°F (180°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Blend wet ingredients: Add the cooked beets, coconut oil, ripe banana, and eggs to a blender. Blend until the mixture is smooth and well combined.
- Mix dry ingredients: In a separate bowl, mix together the oat flour, flaxseed meal, cinnamon, and baking powder ensuring even distribution.
- Combine batter: Pour the blended wet mixture into the bowl with the dry ingredients and stir gently until just combined, forming a uniform batter.
- Fill muffin tins: Divide the batter evenly into 12 mini muffin molds or 6 regular-sized muffin molds, depending on your preference.
- Bake: Place in the preheated oven and bake muffins for about 15 minutes if using mini muffin tins or 20 minutes for regular-sized muffins, until a toothpick inserted in the center comes out clean.
Notes
- You can steam or roast the beets depending on your preference; roasting will give a deeper flavor.
- Ensure the banana is ripe for maximum natural sweetness.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Flaxseed meal can be substituted with extra oat flour if preferred, but flaxseed adds healthy omega-3 fats.
- Check muffins around the 12-minute mark if baking in mini tins to avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (mini muffins) or 20 minutes (regular muffins)
- Category: Snack
- Method: Baking
- Cuisine: Baby Food
- Diet: Vegetarian
