Day 11 of 42 Postpartum Nutrition Meal Series

Sweet & Savory Beet Goat Cheese Oat Muffins

Naturally sweet roasted beets, bananas, hearty oats, walnuts, and creamy rosemary goat cheese, topped with a crunchy cinnamon oat crumble. Delicious on their own or served alongside eggs or an omelet for a nourishing breakfast!

Yield: 12 large or 18 medium muffins
Prep Time: 20 minutes, plus roasting beets
Bake Time: 25–30 minutes
Oven Temperature: 350°F (180°C)

Batter Ingredients

• 3 medium (220 g) very ripe bananas

• 2 large beets

• 1¼ cups (100 g) rolled oats (make oat flour if you want fluffier cake like muffin)

• 1 cup (120 g) spelt flour or all-purpose flour

• ⅔ cup (70 g) walnuts, chopped

• 2 large eggs

• ⅓ cup (75 g) butter, melted

• ½ cup (90 g) coconut sugar or brown sugar

• ⅓ cup (80 g) plain skyr or Greek yogurt

• 2 tsp baking powder

• ½ tsp baking soda

• 2 tsp ground cinnamon

• 1 tsp vanilla extract

• ½ tsp sea salt

• ¼ cup (60 ml) orange juice

• Zest of 2 large oranges

Rosemary Goat Cheese

• ½ cup (60 g) goat cheese or feta, crumbled (if using cream cheese, omit the rosemary)

• 1 tsp fresh rosemary, finely minced

Cinnamon Oat Crumble

• ½ cup (40 g) rolled oats

• ¼ cup (45 g) coconut sugar or brown sugar

• 2 tbsp + ½ tsp (30 g) cold butter, cubed

• 2½ tbsp (20 g) spelt flour

• 2 tsp ground cinnamon

• Pinch of sea salt

Instructions

1. Roast the beets. Preheat oven to 400°F (200°C). Wash, peel, and dice the 2 large beets into small ½-inch cubes. Wrap the diced beets in foil and roast for 20–30 minutes, or until fork-tender. Allow to cool completely.

2. Measure and reserve the beets. Weigh out 120 g (½ cup) of roasted beets for the muffin batter. Reserve the remaining roasted beets, diced into small, bite-sized pieces, to fold into the batter later. These little chunks of roasted beets add delicious pockets of natural sweetness and texture!

3. Prepare the rosemary cheese. Crumble the goat cheese or feta and gently mix with the finely minced fresh rosemary. Set aside. If using cream cheese, omit the rosemary.

4. Make the cinnamon oat crumble. Combine the rolled oats, coconut sugar, spelt flour, cinnamon, and salt. Add the cold, cubed butter and rub everything together with your fingertips until coarse crumbs form. Add a little more flour if needed to achieve a crumbly texture. Refrigerate while preparing the batter.

5. Blend the wet ingredients. In a blender, combine the 120 g of roasted beets, orange juice, melted butter, eggs, skyr or Greek yogurt, and vanilla extract. Blend until smooth and creamy.

6. Mash the bananas. In a large mixing bowl, mash the ripe bananas with the coconut sugar or brown sugar. Add the blended beet mixture and stir until combined.

7. Mix the dry ingredients. In a separate bowl, combine the rolled oats, spelt flour, chopped walnuts, baking powder, baking soda, cinnamon, and sea salt.

8. Combine the batter. Gradually fold the dry ingredients into the wet ingredients until just combined. Do NOT overmix! Let the batter rest for 10 minutes so the oats can absorb some moisture.

9. Add the roasted beets and orange zest. Gently fold the remaining diced roasted beets and orange zest into the batter.

10. Fill the muffin cups. Reduce oven temperature to 350°F (180°C). Line a muffin pan with paper liners and divide the batter evenly, filling each cup approximately ¾ full.

11. Add the toppings. Top each muffin with pieces of rosemary goat cheese or feta, then generously sprinkle the cinnamon oat crumble over the top.

12. Bake. Bake for approximately 25–30 minutes, or until the tops are golden and the centers are set. Insert a toothpick into the muffin portion, avoiding the cheese and beet chunks, to check for doneness. Larger muffins may need a few extra minutes.

13. Cool and enjoy! Let the muffins cool in the pan for 10–15 minutes before transferring to a wire rack. These muffins are especially moist, so allowing them to cool helps the crumb set.

Enjoy them on their own as a snack or alongside scrambled eggs, a fried egg, or an omelet for a hearty breakfast.

MAMA EATS FIRST!