A flourless, healthy mini muffin made with beets is the perfect Valentine’s Day snack for you and your little ones!
Who else struggles to introduce new foods to their toddlers?! This mama sure does. My son ate everything I gave him until around 13 months; I didn’t believe when people said his tastes would change. Now, he promptly tells me “NO” if given a new food he’s not interested in.
I bought a large, BJ’s-sized box of precooked beets. I thought to myself, “How perfect, they are already cooked and soft; all I have to do is open the package and slice them!” WRONG.
My crazy toddler tells me no every single time. I keep trying to give them to him with the hope that one day he’ll eat it. In the meantime, I don’t have room for a package of frozen beets in my freezer. One of the recipes I made are these mini beet muffins! The recipe makes 24 cute little muffins. They store great in the freezer and make a perfect on the go snack!
- 3-4 precooked beets
- ½ cup peanut butter
- ½ cup cocoa powder
- ⅛ cup pure maple syrup
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 2 large eggs
- Preheat oven to 350
- Place the precooked beets, peanut better, cocoa powder, maple syrup, baking powder, and vanilla extract in a food processor and blend until smooth.
- Add the eggs and blend for a few more seconds.
- Fill up a greased mini muffin tray.
- Bake for 20 minutes.
