So schools have started and as you know I am on baking spree counting this Bajra and Banana Muffins. Thanks to Tasneem for this healthy baking bug . Well I am so hooked on trying these healthy alternative flours that now I can only think of using them in various different recipes. All I try to do is reduce oil and increase more nutritious flavours ,work on reducing sugar but not the sweetness etc etc.
Now this is where all the challenge lies and I so very enjoy it. Ofcourse the alternative bakes taste different than what we have been used to of having. But then they do taste good. The best judge for me are my Tasting Officers who are quite critical if things aren’t as per the taste. You would find many pictures I share don’t really come on the recipe blog..well just because they aren’t cleared by my internal team on two boys 😉
So these Bajra and Banana Muffins are worth trying like the earlier recipe of Bajra Cookies .
However though I have used Bajra with wholewheat in 50:50 ratio so if you want do try it with little lesser wheat n more Bajra summing up to just one cup. Also the mixture here was good for around 12 small muffins or 6 large ones. I have made small ones as you can see.
Bajra and Banana Muffins
Ingredients
- 1/2 cup Bajra Flour
- 1/2 cup Wholewheat Flour
- 1/4 cup Rice Bran Oil
- 1/4 cup Curd
- 1 Banana
- 1/2 cup Jaggery
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1 tsp Vanilla Essense
- 2 tbsp Raisins
- 2 tbsp Chopped Walnuts
- 2 tbsp Cocoa Powder
- 2 tbsp Milk
Instructions
Take big plate all dry ingredients like Bajra flour, Wholewheat flour, Baking Soda, Baking Powder, Salt, Cocoa Powder and then sieve it 4 to 5 times.
Remember all the ingredients have to be on room temperature and while you start mixing set the over for preheat.
Now take another bowl and add mashed banana, oil, jaggery and curd and mix it well till its all even.
Gradually fold the dry sieved mixture into to wet oil and curd mixture without over mixing it. Start from one end and keep folding the dry part into the wet.
Once all is mixed, add vanilla essence and then add little milk to make the batter thick but still to a consistency that it can be poured to the moulds.
Now butter the mould and dust some cocoa over then and then pour the batter only half.
If you are using the muffin tray bake it for 15 mins on 180 degrees and then prick the toothpick and if it comes clear let it rest in over for 10 mins before you take it out for cooling. However if you are using a baking cake tray then the baking time might be something between 20 to 25 mins again depending on the thickness of the batter after pouring.