Eggless Healthy Beetroot Muffins

I love making healthy, eating healthy and encouraging everyone to eat and cook healthy.

Nowadays my son hates eating beetroot in salads. So then instead of forcing him to eat the beetroot, I thought of making muffins out of it. He was thrilled and happy and enjoyed eating the muffins and has requested me to make more.

Yes, these beetroot muffins came out very well. The milk powder gave a rich creamy flavor to the muffin. Beetroot gave the natural red color to the muffin.

These muffins are healthy as they do not have any maida(all purpose flour) or butter. I have used whole wheat flour and oats. I have ground the quick oats to a powder in a grinder. I have used oil in place of butter. This also helps to keep the muffin moist and soft even if they are refrigerated. The oil, unlike butter, does not get hard after refrigeration. Always use any flavorless refined oil for baking.  It does not give a smell to the baked products.

Since the muffins are eggless, I have added vinegar to it. I had apple cider vinegar and hence used it. You can use normal white vinegar. I have used raw sugar to make the muffin healthier. You can use regular sugar. Vanilla essence enhances the aroma of the muffins.

I have used around 3/4 cup of water to make the batter. However, you may require adding a couple of tablespoon of water to adjust the batter consistency since some wheat flours absorb more water. So adjust the consistency of batter by adding little more water if required. The batter should be of dropping consistency.

The muffin came out soft and moist. The taste of the muffin is very delicious and kids will not find out that it is made from beetroot.

I have made the muffins again. This time I did not have oats in the house. I did not want to use plain flour or maida. So I have used the sorghum (jowar) flour in place of oats. The rest ingredients and procedure remains the same. Below is the picture of muffin made from sorghum flour. The muffins came out so nice with a soft and moist texture.

Including beetroot in my son’s diet is easier now. The muffins can be packed in the lunch boxes and are a delicious healthy treat with a cup of tea or coffee.  Decorate them with icing of your choice and they will be the ultimate crowd-pleaser.

So dear friends, do try out this healthy recipe and please share your comments and experience.

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Eggless Healthy Beetroot Muffins

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. Kids love it in their lunchboxes. 

Course Breakfast, cupcake and muffins, Dessert, hightea, Snack, sweet

Cuisine Global

Keyword beetroot, eggless, healthy, hightea, kids, lunchbox, oats, wholewheat

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 muffins

Calories 194kcal

Ingredients

• 1 cup whole wheat flour
• 1/2 cup powdered oats I have ground the quick oats in a grinder
• 1/2 cup milk powder
• 1/2 cup sugar I have used raw sugar
• 2 beet root boiled and grated
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt a pinch
• 1/2 cup refined oil any flavorless oil
• 1 tsp vanilla extract
• 1 tsp vinegar I have used apple cider vinegar
• 3/4 cup water or a tbsp more to adjust the consistency of batter

Instructions

• In a bowl sift dry ingredients - whole wheat flour, powdered oats, salt, baking powder and baking soda three to four times. 
  
• 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.
  
• Add vinegar to it and let it stand for 5 minutes. In the meantime line the muffin tray with liners.
  
• Now add the boiled and grated beetroot and vanilla essence.
  
• 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.
  
• Pour the prepared batter into the liners. Pour 1/4 cup of batter into each liner or fill with the spoon.
  
• Bake in a preheated oven @180C for 20-25 minutes or till the toothpick, when inserted, comes out clean.
  
• 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.
  
• The muffins look so beautiful and bright in color.
  
• They are so moist and soft.
  

Nutrition

Calories: 194kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 160mg | Potassium: 184mg | Fiber: 1g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 1.2mg | Calcium: 65mg | Iron: 0.7mg