2/3 cup ragi flour
3/4 cup chickpea flour (Besan flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground cardamom
3 medium-size very ripe bananas
5 tablespoons dairy free butter (you can also use organic shorting, corn oil, or canola oil)
1/2 cup maple syrup (if you want more sweet then put 3/4 cup)
2 tablespoons ground flaxseed meal (egg substitute)
1/2 teaspoon pure vanilla extract
2 tablespoons non-dairy milk
1 cup pumpkin seeds (optional)
1/2 cup blueberries
- Preheat oven to 425 F (180 C) and grease a muffin tin (or line a cupcake pan).
- Mix both flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cardamom in a medium-sized bowl.
- In a large bowl, mash the bananas and whisk them well. Add the butter, maple syrup, flaxseed, vanilla extract, and milk. Whisk until combined. Then add in the dry ingredients and mix until just combined. Add in the pumpkin seeds, if choosing to use them.
This is the finished batter.
- Spoon the batter into the muffin tins (or cupcake pans) until they are about 3/4 full. On top of the batter, place a couple blueberries and a few pumpkin seeds.
Bake the muffins for 7 minutes at the set temperature of 425 F. After 7 minutes, lower the temperature to 350 F and bake them for another 15-18 minutes.
- They are done when a toothpick inserted into the center of a muffin comes out clean. Take them out and let them cool for a few minutes before transferring to a wire rack and cooling them completely. Serve with a glass of milk, tea or just by themselves.
This is the finished product.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, Nut Free.