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Blender Beetroot Muffins

These vibrant and healthy muffins incorporate beetroot for natural sweetness, offering a moist texture and a delightful blend of flavors, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 2.5 cups rolled oats Use gluten-free if necessary.
  • 0.5 cup natural peanut butter Choose a brand with no added sugar for a healthier option.
  • 2 pieces ripe bananas The riper, the better for natural sweetness.
  • 1 cup finely grated beetroot Fresh or pre-cooked beets both work well.
  • 2 large eggs At room temperature for better mixing.
  • 2 teaspoons baking powder Ensure it’s fresh for optimum rise.
  • 1 tablespoon vanilla extract Adds warmth and depth.
  • 1 teaspoon ground cinnamon For that cozy, aromatic touch.

Method
 

Preparation
  1. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
  2. Grease or line a 12-hole muffin tin with paper liners.
  3. Peel and finely grate the beetroot using the fine side of a grater.
Mixing
  1. In a food processor or high-speed blender, combine the rolled oats, peanut butter, bananas, eggs, baking powder, vanilla extract, and cinnamon. Blend until smooth.
  2. Gently fold in the grated beetroot into the blended batter.
Baking
  1. Spoon the batter evenly into the prepared muffin cups.
  2. Bake for about 30 minutes, or until a toothpick inserted comes out clean.
  3. Remove from the oven and let them cool in the tin for 5 to 10 minutes before transferring to a wire rack.

Notes

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. They freeze well for up to 3 months.