Beetroot Muffins Made in a Blender: Quick Moist Recipe

These flourless beetroot muffins are blended from wholesome pantry staples—rolled oats, ripe banana, and nut butter—resulting in naturally sweet, no-added-sugar muffins that kids love.

Looking for an easy way to sneak vegetables into a toddler’s snacks? These muffins deliver a soft, tender crumb and a gentle sweetness that little ones enjoy, with the added benefit of beetroot’s color and nutrients.

Made entirely in a blender or food processor, the recipe uses simple ingredients—oats in place of flour, a nut butter for richness, bananas for natural sweetness and moisture, eggs for structure, and grated beetroot for color and subtle earthy flavor. There’s no oil and no refined sugar. The muffins freeze and reheat well, making them convenient for breakfasts, lunchboxes, or on-the-go snacks. Optional mix-ins like chocolate chips, chopped nuts, or dried fruit add variety.

Ingredients You’ll Need

These blender muffins come together from a short list of pantry-friendly ingredients:

• Rolled oats: Ground in the blender to replace flour, providing a fiber-rich, hearty base. Use certified gluten-free oats if required.
• Nut butter: Peanut, almond, or cashew butter (natural, no added sugar or oil) adds healthy fats, protein, and a moist texture.
• Ripe bananas: Overripe, spotty bananas give the best natural sweetness and help bind the batter.
• Eggs: Bind the ingredients and contribute to a light, tender crumb.
• Baking powder: Provides lift so the muffins rise well in the oven.
• Vanilla extract & cinnamon: Warm, complementary flavors that enhance the banana and beetroot.
• Fresh beetroot: Finely grated beetroot gives a pretty pink hue, subtle earthy sweetness, and added fiber, folate, and antioxidants.

Full ingredient amounts are listed in the recipe card below.

How to Make Beetroot Muffins (In a Blender!)

Prep oven: Preheat to 160°C (320°F). Grease or line a 12-cup muffin tin.

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

Blend batter: In a high-speed blender or food processor, combine rolled oats, nut butter, ripe bananas, eggs, baking powder, vanilla, and cinnamon. Blend until smooth, pausing to scrape down the sides as needed.

Add beetroot: Stir or pulse in the grated beetroot briefly until evenly distributed—avoid overmixing to keep some texture.

Portion: Divide the batter among 12 muffin cups. Optional: top each with a banana slice or a sprinkle of oats or chia seeds.

Bake: 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let muffins rest in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Tips & Tricks

• Use very ripe, spotty bananas for the best natural sweetness and flavor.
• Room-temperature ingredients blend more evenly and improve rise.
• To increase sweetness, stir in 2 tablespoons of honey or maple syrup.
• For a lower-sugar option suitable for toddlers, omit any added sweeteners or dates.
• Avoid overbaking to keep the muffins moist—remove them as soon as they’re cooked through.
• Fold in ½ cup chocolate chips, chopped nuts, or shredded coconut after blending for added texture and flavor.

Storage Tips

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep for 4–5 days; reheat briefly in the microwave or oven.
• Freezer: Once fully cooled, freeze in a sealed bag or container for up to 3 months. Reheat from frozen or thaw before serving.

Recipe FAQ

More Muffin Recipes

Try other grain-free or gluten-free muffin variations to change up flavors and textures.

If you try this beetroot muffins recipe or have a question, please leave a comment and rate it below—feedback and tweaks are always welcome.

Blender Beetroot Muffins

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Caitlin Rule
• Total Time: 40 minutes
• Yield: 12 muffins