These Ragi Banana Muffins are made with wholesome ingredients are sweetened with jaggery. They soft muffins are and free of refined sugar and make a great snack for kids and adults!
1cupmashed banana228 grams, from 2 large ripe bananas
1teaspoonvanilla extract
¼cupoil60 ml/2 oz, I used avocado oil
½cupjaggery powder70 grams, or use brown sugar
½cupmilk120 ml/4 oz, I used whole milk
½cupchocolate chunksor use chocolate chips, walnuts
Instructions
Line a 12 cavity muffin tray with liners and set aside. Preheat the oven to 375 F degrees. In a large bowl, sift together atta, ragi flour, baking powder and salt. Sift the dry ingredients twice to aerate the batter. Set this aside.
In another bowl, add the wet ingredients- mashed banana, oil, vanilla extract and jaggery powder. If you don't have jaggery powder you can use brown sugar in place.
Mix all the wet ingredients together using a wire whisk until jaggery dissolves. You can also do this step using a hand or stand mixer.
Now, add half of the dry ingredients into the wet and mix using a spatula, followed by 1/2 cup milk and then the remaining half of the dry ingredients until you have a smooth batter. Do not overmix the batter, mix until just combined.
Fold in 1/2 cup of chocolate chunks using a spatula. You can also add nuts or dried cranberries. Transfer batter to the prepared liners and fill them until they are 2/3rd full. I got 11 muffins out of this batter.
Bake at 375 F degrees for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely and enjoy.
Notes
Make the recipe vegan by replacing milk with non dairy milk. Rest of the recipe remains same.
Replace whole wheat flour with all purpose flour if you prefer a lighter texture for these muffins. These muffins are a little dense.