Mar 07, 2024, Updated Apr 09, 2024 I enjoy fuss free baking, where we use simple ingredients, simple techniques and can bake something quickly. Don’t get me wrong, I also do enjoy baking complicated and time consuming stuff like French macarons and sourdough but on a daily basis, I am mostly drawn to quick bakes. And when I bake at home for us, I try to bake something which we can enjoy for breakfast or snack throughout the week. I know you guys love the ragi cookies recipe and so I thought of working on a ragi muffin recipe and came up with these Ragi Banana Muffins. These make a great snack not only for adults but also for kids and toddlers. Check out more wholesome eggless baking recipes:
Ragi Cookies Whole Wheat Jaggery Cake Besan Brownies
Taste & Texture
First, let’s talk about the texture. Since these muffins use ragi (finger millet) flour and atta (whole wheat flour), they are not as light and airy as the muffins made with all purpose flour. So, keep that in mind while baking these muffins. They are a little dense. To help with the texture a little, I recommend sifting the dry ingredients 2 times using a sifter. That seems to help a little. If you prefer lighter muffins, replace the atta with all purpose flour. That will make the muffins lighter in texture. Coming to the taste, these muffins have a slightly “earthy” and “nutty” taste. If you have had ragi roti before then you know ragi has a very different taste from wheat flour. The rotis made with ragi are also drier compared to regular rotis. Since there’s added whole wheat flour, banana and jaggery, these muffins turn out soft and not dry. However because of ragi these muffins definitely taste different than your regular banana muffins made with wheat flour.
How To Make Ragi Banana Muffins
In a large bowl, sift together 3/4 cup atta (97 grams), 3/4 cup ragi flour (105 grams), 1 & 1/2 teaspoon baking powder and 1/4 teaspoon salt. Sift the dry ingredients twice using a sifter, this helps in aerating the dry ingredients and helps make the muffins a little lighter. Set this aside. Meanwhile preheat the oven to 375 F degrees and line a 12 cavity muffin tray with cupcake liners and keep it ready. In another bowl, add 1 cup mashed banana (228 grams). I used 2 large bananas to get 1 cup of mashed banana. Make sure the bananas that you use are ripe bananas. Then add 1/4 cup oil (I used avocado oil), 1 teaspoon of vanilla and 1/2 cup jaggery powder (70 grams) to the same bowl. Now using a wire whisk, mix the wet ingredients until everything is well combined and the jaggery is dissolved. You can do this using a stand mixer or hand mixer as well. If you don’t have jaggery powder, you can use brown sugar or regular white sugar as well. Now, add half of the dry ingredients into the wet ingredients and mix using a spatula. Then add 1/2 cup milk and mix using a whisk. I used whole milk but you can use any milk of choice. Now add the remaining half of the dry ingredients and mix using a spatula. Do not overmix at this point, some streaks of flour are okay. If you want to fold in any add-ins, this is the time. I added 1/2 cup chocolate chunks, you can do chocolate chips, walnuts, pecans etc. Fold the chocolate chunks into the batter using a spatula. Transfer the batter to the prepared liners. Fill each liner up to 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. Let the muffins cool completely on a wire rack and then enjoy.
title: “Ragi Banana Muffins " ShowToc: true date: “2024-10-19” author: “Patrick Armstrong”
Mar 07, 2024, Updated Apr 09, 2024 I enjoy fuss free baking, where we use simple ingredients, simple techniques and can bake something quickly. Don’t get me wrong, I also do enjoy baking complicated and time consuming stuff like French macarons and sourdough but on a daily basis, I am mostly drawn to quick bakes. And when I bake at home for us, I try to bake something which we can enjoy for breakfast or snack throughout the week. I know you guys love the ragi cookies recipe and so I thought of working on a ragi muffin recipe and came up with these Ragi Banana Muffins. These make a great snack not only for adults but also for kids and toddlers. Check out more wholesome eggless baking recipes:
Ragi Cookies Whole Wheat Jaggery Cake Besan Brownies
Taste & Texture
First, let’s talk about the texture. Since these muffins use ragi (finger millet) flour and atta (whole wheat flour), they are not as light and airy as the muffins made with all purpose flour. So, keep that in mind while baking these muffins. They are a little dense. To help with the texture a little, I recommend sifting the dry ingredients 2 times using a sifter. That seems to help a little. If you prefer lighter muffins, replace the atta with all purpose flour. That will make the muffins lighter in texture. Coming to the taste, these muffins have a slightly “earthy” and “nutty” taste. If you have had ragi roti before then you know ragi has a very different taste from wheat flour. The rotis made with ragi are also drier compared to regular rotis. Since there’s added whole wheat flour, banana and jaggery, these muffins turn out soft and not dry. However because of ragi these muffins definitely taste different than your regular banana muffins made with wheat flour.
How To Make Ragi Banana Muffins
In a large bowl, sift together 3/4 cup atta (97 grams), 3/4 cup ragi flour (105 grams), 1 & 1/2 teaspoon baking powder and 1/4 teaspoon salt. Sift the dry ingredients twice using a sifter, this helps in aerating the dry ingredients and helps make the muffins a little lighter. Set this aside. Meanwhile preheat the oven to 375 F degrees and line a 12 cavity muffin tray with cupcake liners and keep it ready. In another bowl, add 1 cup mashed banana (228 grams). I used 2 large bananas to get 1 cup of mashed banana. Make sure the bananas that you use are ripe bananas. Then add 1/4 cup oil (I used avocado oil), 1 teaspoon of vanilla and 1/2 cup jaggery powder (70 grams) to the same bowl. Now using a wire whisk, mix the wet ingredients until everything is well combined and the jaggery is dissolved. You can do this using a stand mixer or hand mixer as well. If you don’t have jaggery powder, you can use brown sugar or regular white sugar as well. Now, add half of the dry ingredients into the wet ingredients and mix using a spatula. Then add 1/2 cup milk and mix using a whisk. I used whole milk but you can use any milk of choice. Now add the remaining half of the dry ingredients and mix using a spatula. Do not overmix at this point, some streaks of flour are okay. If you want to fold in any add-ins, this is the time. I added 1/2 cup chocolate chunks, you can do chocolate chips, walnuts, pecans etc. Fold the chocolate chunks into the batter using a spatula. Transfer the batter to the prepared liners. Fill each liner up to 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. Let the muffins cool completely on a wire rack and then enjoy.
