Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, eggless healthy beetroot muffins. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Eggless Healthy Beetroot Muffins are made from whole wheat flour and oats. It has no all purpose flour (maida), no butter, no eggs. It is packed with the goodness of beetroot and is perfect to have with a cup of tea or coffee.

Eggless Healthy Beetroot Muffins is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Eggless Healthy Beetroot Muffins is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have eggless healthy beetroot muffins using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Eggless Healthy Beetroot Muffins:

1. Make ready 1 cup whole wheat flour
2. Take 1/2 cup powdered oats I have ground the quick oats in a grinder
3. Prepare 1/2 cup milk powder
4. Prepare 1/2 cup sugar I have used raw sugar
5. Prepare 2 beetroot boiled and grated
6. Take 1 tsp baking soda
7. Make ready 1/2 tsp baking powder
8. Prepare 1/8 tsp salt a pinch
9. Make ready 1/2 cup refined oil any flavorless oil
10. Make ready 1 tsp vanilla extract
11. Get 1 tsp vinegar I have used apple cider vinegar
12. Get 3/4 cup water or a tbsp more to adjust the consistency of batter

It has no all purpose flour (maida), no butter, no eggs. It is packed with the goodness of beetroot and is perfect to have with a cup of tea or coffee. If you're looking for healthy muffins for babies and kids, make these egg-free beetroot baby muffins today! Made entirely with healthy ingredients, like beans, peanut butter, and no added sugar, these blender muffins can be enjoyed as breakfast, snack, or added to lunchboxes!

Steps to make Eggless Healthy Beetroot Muffins:

1. In a bowl sift dry ingredients - whole wheat flour, powdered oats, salt, baking powder and baking soda three to four times.
2. In another bowl add oil, sugar and milk powder. Beat them well with a hand whisk till the sugar dissolves and the mixture becomes lighter.
3. Add vinegar to it and let it stand for 5 minutes. In the meantime line the muffin tray with liners.
4. Now add the boiled and grated beetroot. Mix them well. Add the sifted dry ingredients into batches and gently mix. Add water and mix. The batter should be of dropping consistency. Add a tbsp of more water if required.
5. Pour the prepared batter into the liners. Pour 1/4 cup of batter into each liner or fill with the spoon.
6. Bake in a preheated oven @180C for 20-25 minutes or till the toothpick, when inserted, comes out clean.
7. The muffins are ready. Cool them on a wire rack and serve. They can be refrigerated for a week or frozen up to 2 months.

I have used this recipe for both cupcakes and a cake. This recipe is really forgiving and has a great taste. I used shredded beetroot (squeezed dry) in the batter. It is a fairly easy recipe and very quick. Roundly slice one of the beets and set aside.

So that’s going to wrap this up with this exceptional food eggless healthy beetroot muffins recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!