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Before you jump to Eggless Healthy Beetroot Muffins recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Pick water over other refreshments. Having a soda or a cup of coffee every occasionally isn’t a bad idea. It will be, however, a bad idea to exclusively drink soda or coffee. Choosing water instead of other beverage adds to your body’s health and helps it stay hydrated. This also helps you reduce your caloric intake by hundreds of points without having to buy and eat gross diet foods. Water is often one of the keys to successful weight loss and healthfulness.

There are many things you can do to become healthy. Not all of them necessitate fancy gym memberships or restricted diets. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being intelligent about the decisions you make each day is a start. Looking to get in as much exercise as possible is another. Don’t ignore that health isn’t only about simply how much you weigh. You need to help to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to eggless healthy beetroot muffins recipe. To cook eggless healthy beetroot muffins you only need 12 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Eggless Healthy Beetroot Muffins:

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

Instructions 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.

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