Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, eggless healthy beetroot muffins. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Eggless Healthy Beetroot Muffins is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Eggless Healthy Beetroot Muffins is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have eggless healthy beetroot muffins using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Eggless Healthy Beetroot Muffins:

1. Take 1 cup whole wheat flour
2. Make ready 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. Get 2 beetroot boiled and grated
6. Make ready 1 tsp baking soda
7. Get 1/2 tsp baking powder
8. Get 1/8 tsp salt a pinch
9. Get 1/2 cup refined oil any flavorless oil
10. Take 1 tsp vanilla extract
11. Make ready 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

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.

So that’s going to wrap it up for this exceptional food eggless healthy beetroot muffins recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!