Description
Irresistibly moist and nutritious muffins made with beetroot, banana, and peanut butter, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups rolled oats
- ½ cup natural peanut butter
- 2 ripe bananas
- 1 cup finely grated beetroot
- 2 large eggs
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
- Prepare a 12-hole muffin tin with grease or muffin liners.
- Peel and finely grate your beetroot; set aside.
- Blend the rolled oats, peanut butter, bananas, eggs, baking powder, vanilla, and cinnamon until smooth.
- Add the grated beetroot and gently fold into the batter.
- Divide the batter evenly among the muffin cups.
- Bake for approximately 30 minutes or until a toothpick comes out clean.
- Cool in the tin for 5–10 minutes before transferring to a wire rack.
Notes
These muffins are customizable; consider adding chocolate chips or nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg