Description
Soft and nutritious beet muffins for babies, naturally sweetened and perfect for baby-led weaning. These easy, sugar-free muffins are packed with vitamins and can be made gluten-free, dairy-free, and egg-free.
Ingredients
Scale
- ½ cup fresh beet puree
- 1 cup whole wheat or oat flour
- ½ cup applesauce or mashed banana
- 1 egg or flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp olive oil or melted coconut oil
- ¼ cup milk or dairy-free alternative
Instructions
- Prepare the Beet Puree: Wash, peel, and steam or roast the beets until soft. Blend them into a smooth puree.
- Preheat the Oven: Set to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix beet puree, applesauce (or banana), egg (or flax egg), vanilla extract, oil, and milk.
- Mix Wet and Dry Ingredients: Gradually fold the wet mixture into the dry ingredients, stirring until just combined.
- Fill Muffin Cups: Divide the batter evenly, filling each about ¾ full.
- Bake: Place in the oven for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool completely before serving.
Notes
- Dairy-Free: Use a plant-based milk alternative like almond or oat milk.
- Egg-Free: Use a flax egg instead of a regular egg.
- Gluten-Free: Substitute with a gluten-free flour blend.
- Extra Flavor: Add a pinch of nutmeg or ginger.
- Added Nutrients: Mix in finely grated carrots or mashed sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Baby-Led Weaning
- Method: Baking
- Cuisine: baby food
Keywords: Beet muffins, baby-led weaning, sugar-free muffins, baby snacks, healthy baby food