Millet has high levels of protein and antioxidants and especially Ragi Millet is one well known healthy millet which is used very wide around the world. I do make Idli Dosa Batter with it either as whole grain or the flour. And also add the flour mildly in waffles, pan cakes and muffins so some traces of millet is there in everyday cooking in any form. Today I am with one such Eggless Ragi Banana Muffins Video Recipe where Ragi and Chocolate are made for each other. I used coarse texture Whole Wheat Flour (do refer video HERE) if not it can be replaced with any regular wheat flour / atta.
Jump to Recipe
Yields : 12 Muffins
Video Tutorial
Ingredients
Ragi Flour / Finger Millet Flour – 1/2 Cup
Whole Wheat Flour – 1/4 Cup
Unbleached All Purpose Flour – 1/2 Cup
Melted Chocolate or Fruit Preserve or Thick Yogurt – 1/3 Cup (refer Notes section)
Mashed Banana – 3/4 Cup (From 2 medium size)
Thick Unflavored Yogurt / Curd – 1/4 Cup
Sugar – 1/2 Cup (Mix of Brown and Regular Sugar, I use Jaggery too)
Cocoa Powder – 1/3 Cup (refer note section)
Flavorless Oil – 1/4 Cup
Melted Butter – 1/4 Cup (Half Stick, 63 grams, replace with oil)
Chopped Walnuts – 1/3 Cup (refer Notes)
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Salt – 1/4 tsp
Optional Milk – 2 Tbsp to attain the muffin consistency as shown in the video
Eggless Ragi Banana Muffins Preparation
- Add the dry ingredients like Ragi flour, Wheat flour, All purpose flour, cocoa powder, baking powder, soda and salt in a mixing bowl and keep aside.
- Chop the Walnuts (refer notes) and keep aside.
- Grease the muffin pan with oil or arrange baking cups or paper, keep aside.
- In another bowl add the banana and brown sugar, mash them with the whisk or any spatula.
- Add Melted butter and oil followed by yogurt/curd.
- Add flour mixture in batches to the wet ingredients mixture.
- Add fruit jam or melted chocolate (refer notes) and if needed the optional milk to attain the consistency as shown in the video.
- Fill each muffin cup with 3/4 of the prepared batter.
- Top it with chopped nuts or you can prepare Streusel crumb topping for this recipe do check it HERE .
- In preheated oven bake them at 375 F / 190.5 C for 15-18 minutes or until toothpick inserted at the center comes out clean.
- Cool them on a wire rack for 30-40 minutes and remove muffins from the muffin pan.
- Can be stored in room temperature for a day and later do refrigerate and consume.
Recipe Card
- Ragi Flour / Finger Millet Flour – 1/2 Cup
- Whole Wheat Flour – 1/4 Cup
- Unbleached All Purpose Flour – 1/2 Cup
- Melted Chocolate or Fruit Preserve or Thick Yogurt – 1/3 Cup refer Notes section
- Mashed Banana – 3/4 Cup From 2 medium size
- Thick Unflavored Yogurt / Curd – 1/4 Cup
- Sugar – 1/2 Cup Mix of Brown and Regular Sugar, I use Jaggery too
- Cocoa Powder – 1/3 Cup refer note section
- Flavorless Oil – 1/4 Cup
- Melted Butter – 1/4 Cup Half Stick, 63 grams
- Chopped Walnuts – 1/3 Cup refer Notes
- Baking Powder – 1 tsp
- Baking Soda – 1 tsp
- Salt – 1/4 tsp
- Optional Milk – 2 Tbsp to attain the muffin consistency as shown in the video
-
Add the dry ingredients like Ragi flour, Wheat flour, All purpose flour, cocoa powder, baking powder, soda and salt in a mixing bowl and keep aside.
-
Chop the Walnuts (refer notes) and keep aside.
-
Grease the muffin pan with oil or arrange baking cups or paper, keep aside.
-
In another bowl add the banana and brown sugar, mash them with the whisk or any spatula.
-
Add Melted butter and oil followed by yogurt/curd.
-
Add flour mixture in batches to the wet ingredients mixture.
-
Add fruit jam or melted chocolate (refer notes) and if needed the optional milk to attain the consistency as shown in the video.
-
Fill each muffin cup with 3/4 of the prepared batter.
-
Top it with chopped nuts or you can prepare Streusel crumb topping for this recipe (do check it HERE)
-
In preheated oven bake them at 375 F / 190.5 C for 15-18 minutes or until toothpick inserted at the center comes out clean.
-
Cool them on a wire rack for 30-40 minutes and remove muffins from the muffin pan.
-
Can be stored in room temperature for a day and later do refrigerate and consume.
- Melted Chocolate or Fruit Preserve enhances the taste of muffins, if not do melt chocolate chips and add or just replace it with thick yogurt or mashed banana of 1/3 cup.
- I have doubled the recipe and made few in baking cups and some directly in the muffin pan and this recipe is perfect for 12 medium size muffins.
- Coming to Sugar if you add sweetened chocolate do reduce sugar quantity anyways i have provided mild sugar level.
- Also Jaggery / Palm Jaggery or Brown sugar works here and I tried several times with them.
- Chopped Walnuts are just for topping up instead use Peanuts or Almonds.
- I didn’t add any extra flavors since Chocolate , Cocoa and Fruit Jam makes it better if you wish do add almond or vanilla extract 1/2 tsp.
- Don’t sift the flours this muffins needs bit coarse texture from any flour, if not no worries..
Notes
- Melted Chocolate or Fruit Preserve enhances the taste of muffins, if not do melt chocolate chips and add or just replace it with thick yogurt or mashed banana of 1/3 cup.
- I have doubled the recipe and made few in baking cups and some directly in the muffin pan and this recipe is perfect for 12 medium size muffins.
- Coming to Sugar if you add sweetened chocolate do reduce sugar quantity anyways i have provided mild sugar level.
- Also Jaggery / Palm Jaggery or Brown sugar works here and I tried several times with them.
- Chopped Walnuts are just for topping up instead use Peanuts or Almonds.
- I didn’t add any extra flavors since Chocolate , Cocoa and Fruit Jam makes it better if you wish do add almond or vanilla extract 1/2 tsp.
- Don’t sift the flours this muffins needs bit coarse texture from any flour, if not no worries..
Preeti has tried this eggless ragi banana muffins recipe and shared the picture with us, such a quick try and a good feedback from her.
Leave a Reply