Ragi Banana Muffins are a tasty and nutritious option for breakfast or snacks. They combine the natural sweetness of bananas with the health advantages of finger millet (ragi), which have been shown to have a number of health benefits.
Not only are these muffins simple to prepare, but they are also an excellent way to incorporate nutritious foods into your diet, something that is especially beneficial for youngsters.
A grain that is high in calcium, iron, and dietary fiber, ragi, also known as finger millet, is a grain that is extremely nutritious. A moist and tasty muffin that is both satiating and healthful is produced when it is combined with bananas that have reached their full maturity.
The fact that these muffins may be prepared with a wide variety of sweeteners and add-ins, such as chocolate chips or walnuts, makes them adaptable to a wide range of preferences and dietary requirements among individuals.
Ingredients
- Ragi Flour: ¾ cup (105 grams)
- Whole Wheat Flour: ¾ cup (97 grams)
- Baking Powder: 1½ teaspoons
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Mashed Ripe Bananas: 1 cup (approximately 2 large bananas)
- Oil: ¼ cup (can use avocado or sunflower oil)
- Jaggery Powder or Brown Sugar: ½ cup (70 grams)
- Milk: ½ cup (120 ml)
- Vanilla Extract: 1 teaspoon
- Optional Add-ins: ½ cup chocolate chunks or chopped walnuts
Also see :- Eggless Kaju Pista Cookies (Cashew Pistachio Cookies) Recipe
Instructions
Line a muffin tin with cupcake liners and preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine the ragi flour, whole wheat flour, baking powder, baking soda, and salt in a large bowl and utilize a sifter to combine the ingredients.
Sifting helps to aerate the flour, which ultimately results in muffins that are lighter. To make a smooth consistency, mash the ripe bananas in a separate basin. You can do this step by using either a blender or a fork. Make sure to add the oil, jaggery powder (or sugar), milk, and vanilla essence to the bananas that have been mashed.
Blend thoroughly until all of the components are included. Adding the dry ingredients to the wet mixture in a slow and steady manner. Use a spatula to gently blend the ingredients until they are barely incorporated. Avoid overmixing; it is acceptable to have a few lumps.
Chocolate bits or walnuts can be incorporated into the batter if that is what you wish. After the muffin liners have been prepped, pour the mixture into them and fill each one approximately two-thirds full.
Bake for 18 to 20 minutes in an oven that has been prepared, or until a toothpick that has been put in the center results in a clean exit. The muffins should be allowed to cool for approximately five minutes in the tray before being transferred to a wire rack to finish cooling at room temperature.
Nutrition
Muffins made with ragi bananas are an excellent source of complex carbohydrates, dietary fiber, and minerals that are necessary for human health. As a result of the fact that each muffin contains a fair amount of macronutrients, they are an alternative for a nutritious snack.
By using jaggery or brown sugar into the recipe, you can provide a touch of sweetness while also supplying trace minerals.
- Calories: 120-150
- Protein: 3 g
- Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 2 g
Tips
In order to achieve a sweeter and more flavorful muffin, it is important to use bananas that are ripe. There are a variety of flavor profiles that can be achieved by substituting jaggery with honey or maple syrup.
Muffins can be kept in an airtight container at room temperature for up to three days, or they can be stored in the refrigerator for up to seven days. These muffins are excellent for freezing. Wrap each one separately and place them in a bag that may be stored in the freezer for up to three months.