We’re a muffin-loving family, and when I made Ragi Maple Muffins, the kids couldn't get enough. It’s a nice twist on the usual muffin recipe, thanks to the addition of finger millet (ragi) and maple syrup. When they came out of the oven, the smell was so amazing that my toddler decided to stand by the oven and chant “muffin, muffin!” like it was her new favorite word. My 7-year-old, who’s a self-declared “muffin expert,” gave them a thumbs-up, and I was secretly high-fiving myself for sneaking something healthy into their breakfast. It’s the little victories, right?
Serving Count: 12 muffins
Calories per muffin: ~150
Macros:
- Protein: 4g
- Carbs: 25g
- Fat: 6g
Ingredients:
- 1 cup ragi flour (finger millet)
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ cup maple syrup
- 1 egg
- ¼ cup unsweetened applesauce
- ½ cup milk (or dairy-free milk)
- 2 tbsp olive oil or melted butter
- 1 tsp vanilla extract
- ¼ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the ragi flour, whole wheat flour, baking powder, baking soda, and cinnamon.
- In another bowl, whisk together the egg, maple syrup, applesauce, milk, olive oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If you're using nuts, fold them in.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool before serving.
Suggested Sides:
- A small bowl of yogurt with a drizzle of honey
- Fresh fruit like strawberries or raspberries
Family Fun Fact:
My toddler stood by the oven chanting "muffin, muffin" like a cheerleader waiting for the final countdown. Once they were out, she immediately devoured her first muffin like it was a competition.
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