Description
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!
Ingredients
Scale
- 2½ cups (250g) rolled oats
- ½ cup (125g) natural peanut butter
- 2 ripe bananas (about 200g)
- 1 cup (150g) finely grated beetroot
- 2 large eggs
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 160°C (320°F). Grease or line a 12-hole muffin tin.
- Peel and grate the beetroot using the fine side of a grater for the best texture.
- Add the oats, peanut butter, bananas, eggs, baking powder, vanilla extract, and cinnamon to a food processor or high-speed blender. Blend until smooth, scraping down the sides as needed.
- Fold the grated beetroot into the blended batter.
- Divide the batter evenly between the muffin cups. Top with banana slices or chia seeds if desired.
- Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Room temp 2 days, fridge 4–5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 2.8g
- Fat: 7.1g
- Saturated Fat: 1.1g
- Carbohydrates: 18.3g
- Fiber: 3.3g
- Protein: 6.8g