Indulge your taste buds in a delightful fusion of flavors with our irresistible beetroot muffins! Made with freshness of vibrant colored beetroots and without eggs, these soft and pillowy beet muffins, create a unique culinary experience that will leave you craving for more.
Packed with wholesome ingredients and bursting with earthy goodness, these beet muffins are not only a feast for the senses but also a nourishing choice. Whether you're a seasoned baker or just starting your culinary journey, this easy recipe of beetroot muffins would help you discover a new level of taste and creativity in the world of muffins!
Each element of these muffins is made from scratch and the best thing about this muffins recipe is that it uses fresh yet simple ingredients. This is not the first time I am creating easy recipes using beets. You may check these- Beetroot Smoothie Bowl, Veg Beet Tortillas and Low Calorie Beetroot Soup
Make these decadent treats for your kids on a lazy weekend or for a celebration and enjoy them with a cup of coffee.
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Why Would You Love This Recipe?
- Simple and Elegant Recipe.
- Bursting with rich flavors of fresh beets.
- Easy ingredients.
- Can Be made Vegan and Gluten Free.
- Scalable Recipe.
- Quick Healthy Dessert Recipe for Weekends
- Can Be Made Ahead of Time.
- Kids Friendly.
- The Best Beet Muffins Ever!
Ingredients
- Beets- are the star ingredients of this muffin recipe. I have boiled and blended the beets. Boiling beets may seem an additional step (though you may skip it), but it makes beets less bitter and also helped me create a smooth batter for muffins. If you choose to use raw beets, you may have to add more water/ milk and more sugar to balance off the bitter flavor. This recipe can also use any other fruit pulp or puree- mango, banana, or apple.
- All Purpose Flour- While APF works well for creating soft and airy muffins, you may use gf flours or wheat flours for healthy alternatives.
- Butter- I have used salted Amul Butter at room temperature. Swap it with vegan butter for vegan muffins. If you are using unsalted butter, add a dash of salt while mixing the dry ingredients.
- Milk- I have used low-fat dairy milk. You may swap it with vegan milk for making vegan recipe.
- Leavening agents-I have used baking soda as a leavening agent. You may use baking powder or both.
- Sugar- Normal white sugar works best. You may swap it with sugar-free substitutes for creating low-calorie muffins.
- Cardamom-The fragrant cardamom adds perfect aroma to these muffins. You may experiment with other spices like: ginger powder, cinnamon or vanilla essence.
Variations
- Vegan Beet Muffins- Swap milk with vegan options to make this muffin recipes vegan.
- Add another ingredient- You may add another fruit- banana, mango, berries, carrot and pumpkin.
- Add another sweetener- Fee free to add maple syrup or caramel or an apple sauce.
- Add Toppings- Add creamy glaze, chocolate chips or a nutty garnishing to these pink beauties.
Expert Tips
- Make sure to use all ingredients at room temperature. If you had boiled and pureed beets in advance, you may leave it at kitchen counter to attain room temperature.
- Measure accurately all the ingredients. You might need to factor in the runny puree of beet.
- Don't over-mix as the muffins would lose air pockets and won't be fluffy and soft as expected.
Storage Suggestions
Store the cooled beet muffins in an airtight container at room temperature for a day. If you want them to last longer, you can refrigerate them for about 3 days or freeze them for a few weeks. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe container.
FAQs
Well, You may boil beets for one whistle in pressure cooker. Let it cool and blend it with a fork or in blender for a pulse.
The beet has amazing health benefits including lowering blood pressure and improving gut health. The baked beets are also good for health.
Detailed Recipe With Steps
Step 1 Gather the ingredients
Gather all the ingredients. In a large bowl, mix butter and sugar well. Add little milk, cardamom and mix well. Once sugar dissolves, add beet puree and give it a good mix.
Step 3 Add dry ingredients
In the wet mixture, gradually add all purpose flour and baking soda. Since we are not using eggs, it's recommended to sieve the flour for creating fluffy muffins.
Mix by fold method and don't over-mix.
Step 4 Bake It
Bake the pink beauties in oven or OTG. I have used an old OTG and baked them at 180 degrees C (pre heated for 10 min) for about 10 min. Do perform a clean tooth pick test.
Step 5 Serve It
Begin your day with healthy beetroot muffins and a cup of coffee!
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More Healthy Desserts:
- Air Fryer Fried Bananas {Maple Cinnamon Caramelized}
- Air Fryer Grilled Peaches {Vegan, Gluten Free}
- Sugar Free Pumpkin Muffins Recipe {Eggless, Healthy With Jaggery}
- Easy Whole-Wheat Apple Cobbler {Eggless, Healthy}
- Pumpkin Pancakes Without Eggs {Easy and Healthy}
- Chocolate Biscuit Pudding {Eggless Pudding, No Bake}
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Healthy Beetroot Muffins {Beet Veg and Egg Free Recipe}
Equipment
- 1 large mixing bowl
- 1 cup cake maker
- 1 OTG or Oven
Ingredients
- ½ cup APF All purpose flour or Maida Can use Wheat flour
- ½ cup beet puree can boil and blend a day in advance
- ½ cup sugar can adjust as per taste
- 1 teaspoon cardamom powder
- 1 tablespoon butter
- ½ cup milk
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Gather the ingredients. For beet puree, you may boil the beetroot for 2 whistles. Cool it and blend it. I made it a day in advance.
- Take a large bowl. Add Butter to it. Since I have used salted butter, I have not added any salt in this recipe.
- Add Sugar and mix it well. It takes around 3-5 min. This step is important as we are making an eggless muffin. So more we mix it, softer and fluffy the muffins are.
- Add Cardamom and cinnamon powder, Desi Ghee and Milk.
- Add beetroot puree.
- Sieve APF, baking soda and baking powder in the wet mixture.
- Mix it gently and not over do this step as muffin might lose the air. Use cut and fold method to mix. If need be, you may add more milk at this stage.
- Mixture has the perfect pink color.
- Transfer it to the paper cups and muffin mould.
- Bake it in OTG for 10 min at 180 degrees. You may preheat the OTG at 180 degrees for 5-10 min.You might keep a check and if the knife comes clean after rising of muffins, you may switch off and take them out.
- This is taken about five min of baking.
- Carefully take them out as they would be super hot,. Let them cool for sometime. then gently take out.
- Our delicious and colorful Beetroot Muffins are ready!! Serve them with tea or coffee.
Notes
- Make sure to use all ingredients at room temperature. If you had boiled and pureed beets in advance, you may leave it at kitchen counter to attain room temperature.
- Measure accurately all the ingredients. You might need to factor in the runny puree of beet.
- Don't over-mix as the muffins would lose air pockets and won't be fluffy and soft as expected.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 140 |
| % Daily Value* | |
| Total Fat 4.2g | 5% |
| Saturated Fat 2.6g | 13% |
| Cholesterol 11mg | 4% |
| Sodium 34mg | 1% |
| Total Carbohydrate 25.3g | 9% |
| Dietary Fiber 0.4g | 2% |
| Total Sugars 17.3g | |
| Protein 1.2g | |
| Vitamin D 1mcg | 7% |
| Calcium 3mg | 0% |
| Iron 1mg | 3% |
| Potassium 33mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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