These Eggless Red Velvet Beetroot Muffins are a delicious twist on a classic red velvet recipe, providing a healthier, egg-free option.
These egg-free and moist muffins are rich in taste and contain beetroots, which provide nutritional benefits. These eggless red velvet muffins use beets as a natural food colouring. This recipe has no artificial colours. Beetroot gives these red velvet muffins a colour and provides moisture and softness.
Whether you enjoy baking or are searching for a guilt-free treat, this recipe will surely become a favourite in your kitchen.
Will I get the same bright red colour if I use beetroots instead of red food colour in these red velvet muffins?
Ok, so let us be honest here. The colour will be dark pink, but we can guarantee the taste and texture.
We have done many experiments to make these eggless red velvet beetroot muffins. We tried changing the quantity of many ingredients. This was our best result in taste, texture and colour. Also, this is the best way to consume beetroots.
Can we use whole wheat flour to make these red velvet beetroot muffins recipe?
We haven’t replaced all-purpose flour with whole wheat flour. But if you wish, you can replace it entirely or use the wheat flour and maida in half proportions. A little suggestion here is to start with maida, and then once you like the taste, gradually replace whole wheat flour in the recipe.
Beetroot taste in the recipe
No, you won’t know the muffins are made with beetroots. We have added vanilla essence to the recipe to neutralise the beetroot taste. If you want, you can even decorate the muffins with ganache or cream cheese frosting.
How to make Eggless Red Velvet Beetroot Muffins | Step-by-Step Recipe
To cook beetroot
Combine beetroot cubes and 1 tablespoon of sugar in a bowl. Mix well. Steam cook for 3 whistles.
To steam cook, pour water into a pressure cooker, place a stand on it, and put the bowl with the beetroot on it.
Allow the pressure to release, then allow the beets to cool completely.
To prepare batter
In a mixer jar, combine cooked beetroot cubes along with ¼ cup sugar and blend to a puree.
Combine ¼ cup milk and 1 teaspoon of lemon juice in a small bowl. Mix well and set aside for 10 minutes.
Take the beetroot puree in a mixing bowl. To it add oil and vanilla essence. Mix.
Also, add the curdled milk and lemon juice mixture and mix.
Now sift and add the dry ingredients – maida, corn starch, cocoa powder, and baking powder- mixing gently using a hand whisk to get a lump-free batter.
The batter’s consistency should be such that it easily drops from the spatula. At this stage, you can adjust the quantity of liquid. If you feel the mixture is thick, add a little water. The quantity of liquid will vary according to the quality of the flour.
Line a muffin tray with paper muffin liners. Pour the batter into them. Do not fill them entirely; just pour the batter until they are filled 3/4th.
Bake at 180 degrees Celsius for about 18-20 minutes. Be alert and check after 18 minutes. Baking time will vary for every convection/oven. Remove from the oven. Transfer the muffins to a wire rack and let them cool.
Pro Tips
- You can adjust the quantity of liquid in the batter. If you feel the mixture is thick, add some water. The amount of liquid will vary as per the quality of the flour. If you are using wheat flour, you will need to add water to the batter
- Blending the beetroot yielded ½ cup of puree. We didn’t add extra water during blending but used the water released while pressure cooking the beets
- Baking time depends on your convection. We suggest you remain alert after 18 minutes. You may bake for a few more minutes if the muffins are not ready
- All the ingredients for the muffin batter should be at room temperature
- You may even add chopped white chocolate pieces or white chocolate chips to the muffin batter
Storage
- Once the muffins are cooled completely, store these muffins in an air-tight container lined with kitchen cloth/paper towel
- We recommend transferring the container to the refrigerator the same day you bake them. You can keep this in the fridge for another 3-4 days
- Do not keep the muffins for a long time since they contain fresh beetroot
Serving Suggestions
- Serve plain – at room temperature or warm (micro for 10-20 seconds)
- Serve with a scoop of vanilla ice cream
- Drizzle chocolate or caramel sauce over the muffins and serve
- Go for the classic cream cheese frosting
More Muffins Recipes
Eggless Whole Wheat Chocolate Chip Muffins
Recipe Card
Eggless Red Velvet Beetroot Muffins
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Ingredients (1 cup = 240 ml)
To cook beetroot
- 140 grams beetroot 120 grams after peeling
- 1 tablespoon sugar
Dry Ingredients
- 1 cup maida/all-purpose flour
- 1 tablespoon corn starch
- 1 teaspoon cocoa powder
- 1 teaspoon baking powder
Wet Ingredients
- ¼ cup granulated sugar
- ¼ cup oil
- ½ teaspoon vanilla essence
To be mixed together (to be kept aside for 10 minutes)
- ¼ cup milk room temperature
- 1 teaspoon lemon juice
Instructions
To cook beetroot
- Combine beetroot cubes and 1 tablespoon of sugar in a bowl. Mix well. Steam cook for 3 whistles.
- To steam cook, pour water into a pressure cooker, place a stand on it, and put the bowl with the beetroot on it.
- Allow the pressure to release, then allow the beets to cool completely.
To prepare batter
- Combine ¼ cup milk and 1 teaspoon lemon juice in a small bowl. Mix and keep aside for 10 minutes.
- In a mixer jar, combine cooked beetroot cubes along with ¼ cup sugar and blend to a puree.
- Take the beetroot puree in a mixing bowl. To it add oil and vanilla essence. Mix.
- Also, add the curdled milk and lemon juice mixture and mix.
- Now sift and add the dry ingredients – maida, corn starch, cocoa powder, and baking powder- mixing gently using a hand whisk to get a lump-free batter.
- The batter’s consistency should be such that it easily drops from the spatula. At this stage, you can adjust the quantity of liquid. If you feel the mixture is thick, add a little water. The quantity of liquid will vary according to the quality of the flour.
- Line a muffin tray with paper muffin liners.
- Pour the batter into them. Do not fill them entirely; just pour the batter until they are filled 3/4th.
- Bake at 180 degrees Celsius for about 18-20 minutes. Be alert and check after 18 minutes. Baking time will vary for every convection/oven.
- Remove from the oven. Transfer the muffins to a wire rack and let them cool.
Video
Notes
- You can adjust the quantity of liquid in the batter. If you feel the mixture is thick, add some water. The amount of liquid will vary as per the quality of the flour. If you are using wheat flour, you will need to add water to the batter.
- Blending the beetroot yielded ½ cup of puree. We didn’t add water during blending but used the water released while pressure cooking the beets.
- Baking time depends on your convection. We suggest you remain alert after 18 minutes. You may bake for a few more minutes if the muffins are not ready
- All the ingredients for the muffin batter should be at room temperature
- You may even add chopped white chocolate pieces or white chocolate chips to the muffin batter
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