Ragi Banana muffins – easy and healthy muffins recipe made with ragi aka finger millet flour, bananas, walnuts and eggs! I wanted to try my hands in baking with millet from long time, but I was not sure how the taste would be. But finally gained courage to try this muffins with ragi flour and it turned out super delicious. Little one at home loved this ragi muffins very much:) This ragi banana muffins can be given to toddlers after one year.
Ragi Banana Muffins Recipe for Toddlers and Kids
- Ragi flour - 1/3 Cup
- Whole Wheat flour - 2/3 cup
- Ripe Banana - 1 medium sized
- Baking Soda - 1/2 tsp
- Baking Powder - 1 tsp
- Salt - 1/8 tsp
- Broken walnut - 2 tbsp
- Brown Sugar - 1/4 cup
- Milk- 1/4 cup + 2 tbsp
- Eggs - 1
- Vanilla essence - 1 tsp
- Olive oil/sunflower oil - 1/8 cup
- Measure and Sieve the ragi flour, whole wheat flour and mix well with baking soda, baking powder and salt. Also preheat the oven to 180 degrees for 10 minutes.
- Take ripe banana and mash it well with a fork. Alternatively you can blend the chopped banana pieces in a blender to puree them.Once the bananas are well mashed, add eggs, oil and vanilla essence.
- Then add milk. Stir it well with a hand whisk until the eggs are whipped well and oil is mixed evenly.
- Then add sugar and mix it again until sugar is completely dissolved. Now add the sieved whole wheat flour and ragi flour mixture to the wet ingredients.
- Gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick. Line up the muffin tray with muffin liners.
- Pour the prepared batter into muffin liners and top it with broken walnuts. Bake in the preheated oven for 15-20 minutes (baking time depends on the size of the muffin tray and oven) at 180° Celsius till tooth pick inserted in the center comes out clean. Allow to cool in tray for 5 minutes once done.
- Dry Roast the ragi flour for 5 minutes in low flame if using store bought ragi flour.
- The final batter consistency should be slightly thick, add milk to adjust the consistency if it is too thick.
- Use over ripe banana for best results.
- For small babies, finely chop the walnuts or powder them in order to avoid choking.
- Don’t over mix after adding the dry ingredients, just fold them for 10-15 seconds.
- This ragi banana muffins stays well for 4 days at room temperature and keeps good for a week if stored in refrigerator.
- Vegetarians can replace egg with 1/2 cup of curd/yogurt.
- You could use walnuts or any nuts of your choice or even chocolate chips.
- Mixing and measurements are most important for the perfect muffins.
- The same recipe can be tried in a cake pan too, but the baking time may vary from 30-40 minutes.