Eggless Ragi Banana Choco Muffins - Fiber rich Lunchbox Snacks

Looking for a snack that’s tasty and ticks the health box? These Eggless Ragi Banana Choco Muffins are the perfect lunchbox addition or after-school treat. Made with fiber-rich finger millet (ragi) and naturally sweet banana, they’re soft, chocolatey, and packed with goodness to fuel busy school days. 

These muffins use a combo of whole wheat flour, curd, and jaggery instead of refined sugar or Maida —making them kinder on tiny tummies while still satisfying sweet cravings. Ragi is a powerhouse grain, rich in calcium and iron, and especially great for growing kids.

The best part? They’re freezer-friendly and can be prepped in batches. Just grab, pack, and go! 

Ingredients (Makes approx. 6-8 muffins):

⅓ cup Ragi (Finger Millet) Flour

⅔ cup Whole Wheat Flour

2 tbsp Cocoa Powder

1 medium Ripe Banana (mashed)

½ tsp Baking Soda

1 tsp Baking Powder

3 tbsp Jaggery (adjust to taste)

¼ cup Milk (add 1 tbsp more if needed)

1 tsp Vanilla Essence

2 tbsp Olive Oil / Sunflower Oil

½ cup Curd (room temperature)

🍴 Method:

• Preheat your oven to 180°C for 10 minutes.
• In one bowl, whisk together ragi flour, whole wheat flour, cocoa powder, baking soda, and baking powder.
• In a separate bowl, mash the banana, then add milk, curd, jaggery, oil, and vanilla essence. Mix well.
• Gently fold the wet mixture into the dry ingredients. Do not overmix—a few lumps are okay!
• Line a muffin tray and fill each cup halfway with the batter.
• Bake for 15–18 minutes, or until a toothpick comes out clean.
• Let them cool, then store in an airtight container for up to 3 days—or freeze for longer!

Topping Ideas:

Add crushed nuts, seeds, or chocolate chips on top before baking for an extra boost of texture and flavor.

Serve warm with a glass of milk or tuck into the school lunchbox for a midday treat.
Note - Packing them in high-quality, airtight (click here 👉🏼) stainless steel bento lunchboxes keeps them fresh & moist all the way till lunchtime.

Tips:

If the batter feels too thick, add 1–2 tbsp more milk for a smoother mix.

These muffins stay soft and moist thanks to the banana and curd—no dry bites here!

Air Fryer Instructions:
Temperature: 160°C
Time: 12–14 minutes (Check for doneness by inserting a toothpick around the 12-minute mark.)

• To ensure even cooking, avoid overcrowding the air fryer basket. Use silicone muffin cups or a small baking pan that fits comfortably inside your air fryer.

Simple. Nutritious. And mum-approved. 
Make a batch and let your little ones enjoy the magic of ragi in a form they’ll love. 

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