1-First, preheat your oven to 350°F (175°C) to get it nice and hot for baking.

2-Then, place the rolled oats in a food processor or blender and pulse them until they turn into a flour-like consistency. This step helps create a base that’s easy for babies to eat.

3-Next, add the cooked beetroot, chickpeas, peanut butter, ripe banana, baking powder, baking soda, and cinnamon to the blender. Blend everything until it’s smooth and well mixed, which should take just a minute or two. Spoon the batter into a muffin pan, filling each cup about halfway so they don’t overflow.

4-Bake for 20-25 minutes, keeping an eye on them until a toothpick comes out clean from the center. Let the muffins cool in the pan for about 10 minutes before moving them to a rack. These steps ensure the muffins stay soft and moist, great for little ones just starting on solids.