Rasoisaga is the passion project of Pratibha who aspires to document the diversity that exists in our kitchens.

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Raw Banana Muffins – The story of Nafisathul Misriya

Nafisa did not make a shift to healthy baking, she started with it from the very beginning, keeping her family’s health in mind. You can look forward to her baking posts to find unique and out of the box bakes everytime. She is truly innovative when it comes to healthy baking, making it gluten free, savoury, vegan or sometimes, healthier! A mother of two boys and a homebaker, Nafisa believes in keeping her bakes for customers and family, free of chemicals, preservatives, maida and refined sugar. She uses this philosophy in her day to day cooking as well. Since her son is allergic to a few items, she prefers avoiding outside junk food, and tries to give him the healthiest snacks, food or bakes to consume.

Her baking venture, ‘Pure and Precious’ is based out of Bengaluru. It will deliver healthy snacks, baked goods to you, based on customization. Be it gluten free cookies, crackers, cakes, icecreams, Nafisa experiments occasionally in order to develop innovative recipes to share and use for her business. ‘I am inspired by Ovendurful Mom Bakers Community (OMBC) to take my interest in healthy baking further and truly learn more each day’, says Nafisa, during our Youtube video shoot. For the video on our channel, she shows us her recipe of Raw Banana Muffins, which is gluten free. Let us learn how to make this at home:


Chickpea flour 1cup (125g)

Rice flour 1/2 cup (50g)

Ghee/sesame oil 1/2 cup (120ml)

Eggs 2

Yogurt 1 cup

Water 1/2 cup

Salt 1tsp

Moringa powder 2 tbsp

Ginger powder 1/4 tsp

Greenchilli paste 1 tbsp

Raw banana 1 large

Cane sugar 1 tbsp

B.p 1 1/4 tsp


1.Mix the dry ingredients chickpea flour, rice flour, salt, moringa powder, ginger powder and baking powder well in a bowl till all are well combined.

2. In a large mixing bowl beat the eggs nice and fluffy.

3. Add sugar and yogurt beat again till both comes together and become creamy. Add water, chilli paste and oil and mix well.

4. Add the dry ingredient mixture to the wet ingredients bowl and gently combine together just until all the dry ingredients are mixed up with the liquid.

5. Add the finely chopped raw bananas to the final batter and mix gently.

6. In a 12 cup muffin pan arrange the paper cups. Fill them with the batter. Decorate the top with sliced raw bananas!

7. Bake them in a preheated oven at 190 degree celcius for 10 minutes and continue at 170 degree celsius for another 10 minutes. Enjoy when it is still warm.

Notes: Baking in high temperature for first 10 minutes allow them to rise well and gives soft fluffier muffins.

Ghee or oil or combination of both in any proportion can be used. I used ghee 100 ml and sesame oil 20 ml. It can be modified according to your preference. I used freshly ground dried moringa leaves.

We hope you enjoy making these gluten free, healthy and savoury Muffins at home!




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