Ragi Flour Chocolate Chip Banana Muffins


Blogging Marathon #40: Week 1/ Day 1
Theme: Kids Delight: Fat free Kids Friendly Recipes
Dish: Ragi Flour Chocoloate Chip Banana Muffins

I am so very happy to once again join the ‘Blogging Marathon’ community this month. This is an event that keeps me focused and motivated to blog – and given how my life has been over the past few weeks, I definitely need this motivation and support from fellow members. For this first week of Blogging Marathon #40, the theme that I have picked is ‘Kid’s Delight: Fat Free Kids Friendly Recipes’.


To start off the series, I have Ragi Flour Chocolate Chip Banana Muffins. Which Kid doesn’t love muffins? Maybe it is the compact size that fits so perfectly in kids hands – muffins are always a favorite with my little one. His favorite is blueberry muffin, but he also likes banana muffins. The downside of offering muffins for a snack – is that they are high in fat and refined flours and sugar. This recipe is bookmarked from Uma’s kitchen, and has no refined flour, no butter and very less sugar.

2/3 cup whole wheat pastry flour(I have used chapati flour)
1/3 cup ragi flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1 egg
1/4 cup + 2 tbsp brown sugar
1 medium ripe banana, mashed
1 tsp vanilla extract
1/4 cup milk
2 tbsp canola oil
2 tbsp mini chocolate chips


Preheat oven to 350 degrees. Line a 6 cup muffin pan with paper muffin liners. Set aside.

In a bowl, whisk together all the dry ingredients: wheat flour, ragi flour, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, beat the egg, canola oil, brown sugar togehter. Add in the banana and beat for another minute. Whisk in the milk.

Pour the wet ingredients into the dry, and mix until just combined, do not over mix. Mix in 1 tbsp min chocolate chips into the batter, scoop the batter into the prepared muffin liners. Scatter the remaining one tbsp of chocolate chips on top. Bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.


Verdict: I was a bit skeptical if this would taste good and also be liked by my little picky eater. I am still surprised at how he liked it – it is a very moist and tender muffin. It is a little less sweet compared to other muffins, but I think it may depend on how sweet your banana is. My son is not a big fan of nuts, so I have skipped using it here, you can add nuts in addition to the chocolate chips.

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  1. Looks so good and I can’t make out any difference from chocolate chip muffins from the outside, would have loved to see the inside texture. Nonetheless its a lovely recipe and healthy too…..

  2. Denise, it’s great to have you back in BM..I confess I would love to dig into your treat!..so wonderful that you were able to create such a beauty with ragi flour..fantastic!..can’t wait to make this for my kids..

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