Blender Beetroot Muffins

These flourless beetroot muffins are made in a blender with wholesome ingredients like oats, banana, and nut butter. They’re naturally sweetened, have no added sugar, and are kid-approved!

I’m always searching for simple ways to add more veggies to my toddler’s meals, and these banana beetroot muffins tick all the boxes with their soft texture and just enough sweetness to please little taste buds.

What’s great is that they’re made right in the blender with wholesome pantry staples like oats, nut butter, bananas, eggs, and beetroot— no flour, no oil, and no added sugar. The beetroot adds a beautiful pink hue along with a subtle earthy sweetness and a boost of nutrients. They’re freezer-friendly, toddler-approved, perfect for breakfast, lunchboxes, or snacks, and you can easily add extras like chocolate chips or dried fruit for a tasty twist.

Ingredients You’ll Need

These easy blender muffins come together with just a handful of simple wholesome ingredients:

• Rolled oats: These replace traditional flour and provide a hearty, fiber-rich base. Once blended, they help give the muffins structure while keeping them naturally gluten-free (just be sure to use certified gluten-free oats if needed).
• Nut butter of choice: Use peanut, almond, or cashew butter with no added sugars or oils. Nut butter adds healthy fats, protein, and helps create a rich, moist texture.
• Overripe bananas: The riper, the better! Bananas add natural sweetness, moisture, and help hold everything together.
• Eggs: Essential for binding the ingredients and giving the muffins a light, fluffy texture.
• Baking powder: This gives the muffins lift and helps them rise beautifully in the oven.
• Vanilla extract & cinnamon: These warm, cozy flavors complement the banana and beetroot perfectly and give the muffins a little extra depth.
• Fresh beetroot: The star ingredient! Grated beetroot brings a natural pink color, subtle earthy sweetness, and a boost of nutrients like fiber, folate, and antioxidants.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Beetroot Muffins (In a Blender!)

Prep oven: Preheat to 160°C (320°F). Grease or line a muffin tin.

Grate beetroot: Use the fine side of a grater for best texture.

Blend batter: Add all ingredients except beetroot to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed.

Add beetroot: Add the grated beetroot to the batter and blend briefly (5–10 seconds) just until combined. Avoid overmixing.

Portion: Divide the batter into 12 muffin cups. Top with banana slices if you like.

Bake: 30 minutes or until a toothpick comes out clean.

Cool: Let sit in the tin for 5–10 minutes, then transfer to a wire rack.

Tips & Tricks

• Use very ripe spotty bananas for natural sweetness.
• Room-temp ingredients blend better and help muffins rise.
• Want a sweeter muffin? Add 2 tablespoons of honey or maple syrup.
• For less sweetness, skip the dates for a toddler-friendly option.
• Don’t overbake—remove once cooked through for a moist texture.
• Add ½ cup of chocolate chips, nuts, or shredded coconut after blending for extra yum.

Storage Tips

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Keep for 4–5 days. Reheat in microwave or oven.
• Freeze: Once cooled, freeze in a ziplock bag or container for up to 3 months. Reheat or enjoy straight from frozen.

Recipe FAQ

More Muffin Recipes

Chocolate Beetroot Muffins (Grain Free + Paleo)

Buckwheat Banana Muffins

If you try this beetroot muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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