Eggless Beetroot Muffins – Naturally Pink, Wholesome & Nutty

Name: Eggless Beetroot Muffins – Naturally Pink, Wholesome & Nutty
Total time: 3000 s
Yield: 10 muffins, depending on mould size
Cuisine: Indian
Ingredients: 1 cup beetroot puree (approximately 200 g); 1/2 cup thick curd; 1/2 cup jaggery powder; 1/3 cup oil; 2 tsp vanilla essence; 3/4 cup whole wheat flour; 1/4 cup ragi flour; 1/2 cup oats flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 pinch salt; 3 tbsp chopped pistachios; 3 tbsp dried cranberries; 1–2 tbsp chopped pistachios; 1–2 tbsp dried cranberries

Rosalyn John @rosalyn_kitchen227

#CA26
#Week30
#CookpadApron2026
#ThinkPink
#PinkIngredient
#Beetroot

Soft, moist and wholesome, these Eggless Beetroot Muffins are made with natural beetroot puree, whole wheat flour, ragi flour and oats flour.

Naturally coloured with beetroot and sweetened with jaggery, these muffins are studded with crunchy pistachios and sweet-tangy dried cranberries for a delicious nutty bite.

Baked with simple ingredients and without eggs, they make a lovely teatime treat or a wholesome homemade snack. The natural pink hue may vary depending on the beetroot and baking conditions, making every batch unique!

A pink-inspired bake for Week 30 of the Cookpad Apron Challenge 2026.

#BeetrootMuffins #EgglessBaking #HealthyBaking #WholeWheatMuffins #RagiFlour #OatsFlour #Jaggery #Pistachios #DriedCranberries #HomemadeMuffins #NaturalColour #TeaTimeTreats #BakingLove

Total Time: Approximately 50 minutes, including preparation and baking. Cooling time extra.

#CA26
#Week30
#CookpadApron2026
#ThinkPink
#PinkIngredient
#Beetroot

Eggless Beetroot Muffins – Naturally Pink, Wholesome & Nutty

Soft, moist and wholesome, these Eggless Beetroot Muffins are made with natural beetroot puree, whole wheat flour, ragi flour and oats flour.

Naturally coloured with beetroot and sweetened with jaggery, these muffins are studded with crunchy pistachios and sweet-tangy dried cranberries for a delicious nutty bite.

A pink-inspired bake for Week 30 of the Cookpad Apron Challenge 2026.

#BeetrootMuffins #EgglessBaking #HealthyBaking #WholeWheatMuffins #RagiFlour #OatsFlour #Jaggery #Pistachios #DriedCranberries #HomemadeMuffins #NaturalColour #TeaTimeTreats #BakingLove

Total Time: Approximately 50 minutes, including preparation and baking. Cooling time extra.

Rosalyn John @rosalyn_kitchen227

#CA26
#Week30
#CookpadApron2026
#ThinkPink
#PinkIngredient
#Beetroot

Eggless Beetroot Muffins – Naturally Pink, Wholesome & Nutty

Soft, moist and wholesome, these Eggless Beetroot Muffins are made with natural beetroot puree, whole wheat flour, ragi flour and oats flour.

Naturally coloured with beetroot and sweetened with jaggery, these muffins are studded with crunchy pistachios and sweet-tangy dried cranberries for a delicious nutty bite.

A pink-inspired bake for Week 30 of the Cookpad Apron Challenge 2026.

#BeetrootMuffins #EgglessBaking #HealthyBaking #WholeWheatMuffins #RagiFlour #OatsFlour #Jaggery #Pistachios #DriedCranberries #HomemadeMuffins #NaturalColour #TeaTimeTreats #BakingLove

Total Time: Approximately 50 minutes, including preparation and baking. Cooling time extra.

#CA26
#Week30
#CookpadApron2026
#ThinkPink
#PinkIngredient
#Beetroot

Eggless Beetroot Muffins – Naturally Pink, Wholesome & Nutty

Soft, moist and wholesome, these Eggless Beetroot Muffins are made with natural beetroot puree, whole wheat flour, ragi flour and oats flour.

Naturally coloured with beetroot and sweetened with jaggery, these muffins are studded with crunchy pistachios and sweet-tangy dried cranberries for a delicious nutty bite.

A pink-inspired bake for Week 30 of the Cookpad Apron Challenge 2026.

#BeetrootMuffins #EgglessBaking #HealthyBaking #WholeWheatMuffins #RagiFlour #OatsFlour #Jaggery #Pistachios #DriedCranberries #HomemadeMuffins #NaturalColour #TeaTimeTreats #BakingLove

Total Time: Approximately 50 minutes, including preparation and baking. Cooling time extra.

Saved

Ingredients

Approx. 50 mins including Preparation & Baking

10 muffins, depending on mould size

Wet Ingredients
1 cupbeetroot puree (approximately 200 g)
1/2 cupthick curd
1/2 cupjaggery powder
1/3 cupoil
2 tspvanilla essence
Dry Ingredients
3/4 cupwhole wheat flour
1/4 cupragi flour
1/2 cupoats flour
2 tspbaking powder
1/2 tspbaking soda
1 pinchsalt
Add-ins
3 tbspchopped pistachios
3 tbspdried cranberries
For Topping
1–2 tbspchopped pistachios
1–2 tbspdried cranberries

Saved

Steps

Approx. 50 mins including Preparation & Baking

1

Prepare the beetroot puree
Wash and steam the beetroot until soft. Cool, peel, chop and blend until smooth. Measure 1 cup of puree.
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Mix the wet ingredients
Whisk the beetroot puree, curd, jaggery powder, oil and vanilla essence until well combined.
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Combine the dry ingredients
Sift together the whole wheat flour, ragi flour, oats flour, baking powder, baking soda and salt.
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8

Prepare the batter
Gently fold the dry ingredients into the wet mixture until just combined. Toss the pistachios and cranberries with a little flour from the measured dry mixture, then fold them into the batter. Avoid overmixing.
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Fill and garnish
Grease the muffin moulds or line them with paper cases. Fill each mould two-thirds to three-quarters full. Sprinkle the remaining pistachios and cranberries on top.
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Bake
Oven: Preheat to 170°C for 10 minutes. Bake at 170°C for 20–25 minutes.
Air fryer: Preheat to 160°C for 3 minutes. Bake at 150–160°C for approximately 12–18 minutes, checking early.
Insert a toothpick into the centre. It should come out clean or with a few moist crumbs.
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Cool and serve
Allow the muffins to cool in the tray for 5–10 minutes before transferring them to a wire rack. Cool completely before serving.
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Would you love to try these naturally coloured, eggless beetroot muffins?
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