1-Getting started with beet muffins babies: Begin by preheating your oven to 350 degrees Fahrenheit to ensure even cooking. This step sets the stage for muffins that come out soft and ready for little hands.

2-Pulse the 1/2 cup rolled oats in a food processor or blender until they turn into a flour-like consistency, which helps bind the batter nicely. Add the remaining ingredients like the 3 small or 1 to 1 1/2 medium cooked beetroot, 3/4 cup no-salt-added chickpeas, 1/2 cup smooth peanut butter, 1 1/2 medium ripe banana, 1 teaspoon aluminum-free baking powder, 1/2 teaspoon baking soda, and 1 teaspoon cinnamon and blend until smooth for a consistent mix.

3-Spoon the batter evenly into a muffin pan, filling each cup about half full to allow for just the right rise. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean, and then cool the muffins in the pan for about 10 minutes before moving them to a rack. This process, totaling around 25 minutes, makes it easy to have a healthy snack ready quickly.