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 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