Eggless Healthy Beetroot Muffins. 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.

Learn how to make weightless muffins which is sugar free. Todays video is different from other videos because its a weightloss muffin recipe video. you can. Instead of using red food colouring, it's the fresh beetroot that gives these Chocolate and Beetroot Muffins their pinkish hue. You can have Eggless Healthy Beetroot Muffins using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Eggless Healthy Beetroot Muffins

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

It's a high fibre and delicious muffin recipe that is great to store and have on hand for when you need a healthy snack. Eggless blueberry muffins recipe with step by step photos. Moist and soft are these yum blueberry muffins made without eggs. A healthy variation of a blueberry muffin recipe was requested by a few readers. i have made blueberry muffins before also.

Eggless Healthy Beetroot Muffins 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. 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..

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