Beet and Oat Banana Muffins

Beet and Oat Banana Muffins

Beet and Oat Banana Muffins

These 5-ingredient blender muffins are a busy mom’s favorite – they’re easy to make (literally put everything into a blender and then pour into muffin tins!), freezable, portable, and packed with important nutrients for your little one.

These are totally customizable and small batch, so they’re meant to be made for just a week of breakfasts (or snacks!)

And if your little one loves nut butter, slice into pieces and spread a thin layer of peanut butter on top for added protein, texture, and flavor. If you’re an adult, add globs of nut butter!

The beet here adds a lovely pinkish flavor, more nutrients, and a little hint of sweetness! And an added bonus: you don’t need to worry about your baby’s fingers reddening from touching beets!

Beet and Oat Banana Muffins

These are very customizable too – the batter can actually be used as pancakes, if you want to switch it up. If you’re doing baby led weaning, make sure to slice into strips!

Or, you can switch up the veggie – just use the same amount of veggie (butternut squash, kabocha squash, or sweet potato could work really well too!)

Hope you give these a muffins a try! They’ve become a staple in our household (and I love snacking on them too – with that glob of nut butter, of course!)

Recipe

Serves 6 muffins

Beet and Oat Banana Muffins

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1oz roasted beet
  • 1 banana
  • 2 large eggs
  • 4 tablespoons rolled oats
  • 1 tablespoon ground flaxseed
  • pinch of cinnamon
  • 1/8 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Grease a mini muffin tin.
  2. Add all of the ingredients into a blender and process until smooth. Pour the batter into the muffin cavities and bake for 24 minutes or until a toothpick comes out clean. Pop out of the muffin cavities and enjoy.
7.8.1.2
810
https://inspiralized.com/kids-blog/beet-and-oat-banana-muffins

Beet and Oat Banana Muffins

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here

18 comments

Dominique says:
thanks for sharing your recipes! I've tried quite a few for my extremely picky two year old. Do you roast the beets yourself? Making this for the first time tonight and didn't realize the recipe called for roasted beets. just peeled and threw them in the oven. fingers crossed!
Carly Glazer says:
yes you can throw the beets in the oven and roast them yourself!
Melissa says:
looking forward to trying these! How do we know how much 1oz of beet is with no food scale? Will a 1/4 cup of roasted beet work?
Stephanie says:
If this is 6 "mini" muffins, how many regular sized muffins do you think it would be? Maybe 3?
Meaghan says:
It definitely depends on the size of the tin but yes 3-4 larger muffins.
Anonymous says:
Hi! I would love to try this simple recipe! I like simple food :-) However I don’t eat eggs. Anything I could replace them with?
Meaghan says:
Any egg replacement would work! Flax egg would work!
Anonymous says:
If I don't have any flax seeds will the recipe still work?
Meaghan says:
We actually haven't given that a try before but it should work! If you give it a go, let us know how it comes out.
Sharlenne says:
I don’t have flax either. Is there something you could suggest as a sub? Thanks!
Meaghan says:
Chia seeds work as well!
Nicole says:
What is the suggested product to grease the muffin tin?
Meaghan says:
You can use whatever your preferred method is!
So pretty and yummy looking!
Meaghan says:
That's so kind! Thanks!
Rachel says:
Can you make this using canned beets instead of roasted beets?
Meaghan says:
We actually haven't tried that before. Canned beets may add a little too much moisture. If you do try, give them a good pat down to try to remove that extra moisture.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

BREASTFEEDING TWINS. 🤱🏻👶🏻👶🏻⁣

breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬
...

a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...