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!)


Serves 6 muffins

Beet and Oat Banana Muffins

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1oz roasted beet
  • 1 banana
  • 2 large eggs
  • 3 tablespoons rolled oats
  • 1 tablespoon ground flaxseed


  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 20-22 minutes or until a toothpick comes out clean. Pop out of the muffin cavities and enjoy.

Beet and Oat Banana Muffins


  1. How much is 1 oz. of roasted beet? How do you measure that?
  2. Do you need to use the flax seed? If so, what would a substitute be?
  3. Avatar Melissa Rijkse :
    I made these for my son and liked them so much I made a batch of large muffins for myself. I don’t like beets but they compliment in this muffin so well. I love it when we can share a snack it makes the blw process more fun!
  4. Would a golden beet also work? Thanks!
  5. Non kitchen expert here. How do you roast beet? ;-P
    • Carly Glazer Carly Glazer :
      Hi Laura! Preheat the oven to 375 degrees. Brush the beets with oil and wrap each beet individually in foil. Place the beets on a baking sheet and roast in the oven until fork tender, 45 to 60 minutes. Remove from the oven and let cool until you can handle them and then peel.
  6. This may be a dumb question but how do you measure an ounce of beet??
  7. Sometimes the egg is just needed, I totally get that, but any thoughts for an egg substitute?
  8. Want to try these tonight! Do you think I could use one of those ready to eat beets?? The ones that come in an air tight package?
  9. I made these in mini muffin tins like the recipe said but it made 12 muffins and they were done at 9 minutes. How is that possible?!
  10. Can I use the prepackaged love beets?
  11. The flavor is a hit with my hubby (baby is still trying). I added 2 extra tbsp of oats as I felt the batter was too wet. Well, they turned out on the wet side anyway. It's a good recipe but it'll need some tweaking to work better for me
  12. Avatar Rebecca Bryant :
    How long will these keep in the fridge for?
  13. Could you use canned beets in a pinch? Obviously not as good as fresh, but would certainly speed things up for a busy mama!
  14. Would you recommend freezing the batter and then thawing to bake or freezing the already-baked muffins? If the latter, how would you rewarm them?
  15. Old fashioned rolled oats or quick rolled oats?
  16. My 8-month-old loved these! I made them in a regular muffin pan and put the paper muffin liners in... big mistake! They stick to the paper liners. I will definitely make these again, but will grease the pan as described and not use the liners. Thanks!

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