Wheat-Ragi Banana Muffins

Once again lots of over ripe bananas in my kitchen. After using ragi in my bread yesterday, I am getting tempted to use it in cakes too. Also used some portion of my soaked dty fruits ( the one which was soaked in grape juice, so they were quite sweet ). Plus some cocoa powder to lure Neha to eat these 🙂 ( she will try anything chocolatey). Amazed at the texture. Previously, I would never get such soft n fluffy texture with 100% wheat flour. But now I think I have become better than before with my cakes 🙂 My cup is 240 ml.

Ingredients:

• Whole wheat flour 75 gm
• Ragi 25 gm
• Cocoa powder 25 gm
• Baking powder 1/2 tsp
• Baking soda 1/2 tsp
• Salt a pinch
• Powdered sugar 1/4 cup or 3-4 tbsp 
• Vanilla extract 1/2 tsp
• Small ripe bananas 4-5
• Chopped almonds 1 tbsp
• Soaked dry fruits 1/4 cup
• Oil 3 tbsp
• Milk 120 ml
• Apple cider vinegar 1 tbsp

Method:

• Preheat your oven at 160 degree Celsius for atleast 10 minutes.
• Grease a cupcake mould and keep it ready.
• Mix milk and vinegar and keep it aside for 5 minutes.
• Sieve the whole wheat flour, ragi, salt, sugar and the rising agents fot 7-8 times. This will ensure softer cakes. So please do not skip this step.
• Mash the bananas in a big mixing bowl. Add the oil and the curdled milk to it and mix well with a whisk. Add the vanilla extract. 
• Now add the soaked dry fruits mixture into it and mix well. 
• Slowly add the flour mixture and fold it gently.
• Fold in the chopped almonds too.
• Pour a tablespoon of the mixture into your cupcake mould or pour the entire batter into a greased 6 inch round cake tin. 
• Tap the tin on the counter to remove  air bubbles if any.
• Bake for 25-30 minutes or till a toothpick inserted into the center comes out clean.
• Let it cool in the tin for 4-5 minutes.
• Transfer onto a wire rack and cool well.

• Serve it warm or store it in air tight containers after it is fully cooled.