Ingredients
1/2 cup rolled oats
3 small or 1 to 1 1/2 medium cooked beetroot
3/4 cup no-salt-added chickpeas, rinsed and drained
1/2 cup smooth peanut butter at room temperature
1 1/2 medium ripe banana
1 teaspoon baking powder (aluminum-free)
1/2 teaspoon baking soda
1 teaspoon cinnamon
Instructions
1-Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
2-Prepare the oats: Add the 1/2 cup rolled oats into a food processor or blender and pulse until they reach a flour-like consistency.
3-Blend the ingredients: Place the rest of the ingredients (3 small or 1 to 1 1/2 medium cooked beetroot, 3/4 cup no-salt-added chickpeas rinsed and drained, 1/2 cup smooth peanut butter at room temperature, 1 1/2 medium ripe banana, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon cinnamon) into the blender and blend until smooth.
4-Fill the muffin pan: Spoon the batter evenly into a muffin pan, filling each about halfway.
5-Bake: Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
6-Cool: Cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍌 Use an overripe banana as the only sweetener to make the muffins moister.
⏲️ Oven times may vary, so check doneness with a toothpick.
👶 These muffins have a soft, moist texture suitable for babies from 6 months and older and will not rise much.
- Prep Time: 5 minutes
- Cooling Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Baby-Friendly
Nutrition
- Serving Size: 1 muffin
- Calories: 100 kcal
- Sugar: Natural sugars from fruits, approx 5g
- Sodium: Low, less than 50mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg