Ragi Banana Muffins

11 standard portions

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Ingredients

• ¾ cup atta (97 grams, whole wheat flour)
• ¾ cup ragi flour (105 grams, finger millet flour)
• 1 & ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup mashed banana (228 grams, from 2 large ripe bananas)
• 1 teaspoon vanilla extract
• ¼ cup oil (60 ml/2 oz, I used avocado oil)
• ½ cup jaggery powder (70 grams, or use brown sugar)
• ½ cup milk (120 ml/4 oz, I used whole milk)
• ½ cup chocolate chunks (or use chocolate chips, walnuts)

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.