How to Make Beet Muffins for Babies

Prepare Beet Mixture

Combine grated beets with wet ingredients for natural sweetness.

Mix Dry Ingredients

Blend flour and rising agents with baby-friendly spices.

Create Tender Batter

Combine wet and dry elements with minimal mixing for soft texture.

Bake in Mini Portions

Create perfectly sized muffins ideal for little hands.

Baking Tips

Wear gloves when handling beets to prevent staining your hands.

You can steam the beet before grating for a milder flavor if preferred.

For babies under 12 months, omit salt entirely.

Make standard-size muffins by baking in a regular muffin tin for 22-25 minutes.

Freeze individual muffins for quick defrosting when needed - perfect for busy mornings.

Beet Muffins for Babies

Name: Beet Muffins for Babies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 mini muffins
Cuisine: Kid-Friendly
Ingredients: 1 medium beet, peeled and grated (about 1 cup); 1 ripe banana, mashed; 1/4 cup unsweetened applesauce; 1/4 cup plain yogurt; 2 tablespoons mild olive oil or melted coconut oil; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon ground ginger; Pinch of salt (optional for babies over 12 months)

Nutritious and naturally sweet mini muffins made with fresh beets, perfect for baby-led weaning and toddler snacks. These vibrant pink muffins are packed with vegetables, low in sugar, and perfect for little hands to grasp.

Prep Time

20 Minutes

Cook Time

18 Minutes

Total Time

38 Minutes

Chef

JUE

Ingredients

Custard Cream

1 medium beet, peeled and grated (about 1 cup)

1 ripe banana, mashed

1/4 cup unsweetened applesauce

1/4 cup plain yogurt

2 tablespoons mild olive oil or melted coconut oil

1 large egg

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

Pinch of salt (optional for babies over 12 months)

Instructions

Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with paper liners.

Peel and grate the beet using the fine side of a box grater. Measure out 1 cup of grated beets.

In a large bowl, mash the banana until smooth, then add the grated beets, applesauce, yogurt, oil, egg, and vanilla. Mix well.

In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, and salt (if using).

Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix.

Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

For babies under 12 months, serve by breaking into small, age-appropriate pieces.

Beet Muffins for Babies

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Beet Muffins for Babies

Beet Muffins for Babies

Ingredients

Instructions