1-First, preheat your oven to 350 degrees Fahrenheit to ensure even baking. This step sets the stage for the muffins to cook properly and develop their soft texture. No need to grease the pan or use liners, as the batter doesn’t stick.

2-Mixing and Blending the Ingredients: Begin by adding the 1/2 cup rolled oats (50g) into a food processor or blender and pulse until they reach a flour-like consistency. This creates a base that holds everything together nicely. Next, add in the rest of the ingredients: 3 small or 1 to 1 1/2 medium cooked beetroot (170g), 3/4 cup no-salt-added chickpeas (120g), 1/2 cup smooth peanut butter (125g), 1 1/2 medium ripe banana (170g), 1 teaspoon aluminum-free baking powder, 1/2 teaspoon baking soda, and 1 teaspoon cinnamon.

3-Blend all these together until the mixture is smooth and well combined. This might take a minute or two, depending on your blender. The result should be a thick batter that’s easy to spoon into the pan, packing in nutrients like fiber and protein for your little ones.

4-Baking and Cooling: Spoon the batter evenly into a muffin pan, filling each cup about halfway to allow for even rising. Pop it into the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center if it comes out clean, they’re ready.

5-Once baked, let the muffins cool in the pan for about 10 minutes before transferring them to a rack. This cooling step helps them set and makes them easier to handle. These muffins don’t rise much, so expect a soft, moist texture that’s just right for babies.