Beet and Oat Banana Muffins Recipe
These Beet and Oat Banana Muffins are a wholesome, naturally sweet treat packed with nutritious ingredients like roasted beet, banana, oats, and flaxseed. Perfect for a healthy breakfast or snack, these mini muffins combine earthy flavors with subtle cinnamon and vanilla, offering a moist and satisfying bite that’s both gluten-free and low in fat.
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes
- Yield: 6 mini muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Low Fat
Ingredients
Ingredients
- 1 oz roasted beet
- 1 ripe banana
- 2 large eggs
- 4 tablespoons rolled oats
- 1 tablespoon ground flaxseed
- Pinch of cinnamon
- 1/8 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent the muffins from sticking.
- Blend the ingredients: Place the roasted beet, banana, eggs, rolled oats, ground flaxseed, cinnamon, and vanilla extract into a blender. Process everything until you reach a smooth, uniform batter.
- Fill the muffin tin: Pour the blended batter evenly into the mini muffin cavities, filling each about 3/4 full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for approximately 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool slightly. Pop them out of the tin carefully, and enjoy your nutritious mini muffins.
Notes
- Use ripe bananas for natural sweetness and best flavor.
- If you prefer regular-sized muffins, increase the baking time accordingly and check doneness with a toothpick.
- Ground flaxseed helps bind the muffins and adds omega-3 fatty acids.
- These muffins are naturally gluten-free if you use certified gluten-free oats.
- Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Find it online: https://marthatasty.com/beet-and-oat-banana-muffins-recipe/
