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Blender Beetroot Muffins

These moist and nutritious muffins combine the earthy sweetness of beetroot with bananas and oats, making for a deliciously healthy treat perfect for any time of day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Baking, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2.5 cups rolled oats Use gluten-free oats for a gluten-free option.
  • 0.5 cup natural peanut butter Choose brands without added sugar or hydrogenated oils.
  • 2 pieces ripe bananas The riper, the better for natural sweetness.
  • 1 cup finely grated beetroot Peel and grate for smooth integration.
  • 2 large eggs Room temperature for easier mixing.
  • 2 teaspoons baking powder Check for freshness.
  • 1 tablespoon vanilla extract Pure extract elevates the flavor.
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) and grease or line a 12-hole muffin tin.
  2. Peel and finely grate the beetroot.
  3. In a high-speed blender, combine the oats, peanut butter, bananas, eggs, baking powder, vanilla extract, and cinnamon. Blend until smooth, scraping down the sides as necessary.
  4. Gently fold in the grated beetroot with a spatula.
  5. Divide the batter evenly among the muffin cups. Optionally, top with banana slices or chia seeds.
Baking
  1. Bake in the preheated oven for about 30 minutes, until lightly golden and a toothpick inserted comes out clean.
  2. Cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. Muffins freeze beautifully when wrapped individually. You can prepare the batter the night before for a quick breakfast.