Preheat the oven at 180 degrees Celsius for 5 minutes. Line the muffin tray with liners.
Sift the whole wheat flour, sprouted ragi malt powder, Choco dates smoothie powder, salt and baking powder together in a bowl. Keep these dry ingredients aside until use.
Next in another mixing bowl, take the jaggery powder. Add water and lemon juice to it. Stir well until all the jaggery dissolves in the liquid. If there are undissolved particles or impurities in the solution, strain it. Next add oil to it and give a quick mix.
Now add the liquid ingredients to the bowl of dry ingredients. Blend well using a spatula to a lump free batter. Do not over mix.
Lastly add the orange zest and give a quick stir.
Spoon the batter into each muffin liner up to 3/4 of its capacity.
Tap the muffin tray 2-3 times to remove the trapped air bubbles.
Transfer it to the preheated oven and bake for 25 minutes at 180 degrees Celsius.
Insert a toothpick in the center of the muffin to check for the doneness. If it comes out clean, the muffins are done. If it is sticky, bake for another 2-3 minutes.
Allow the muffins to cool down on a wire rack.
Serve the delicious muffins to your loved ones. Keep the remaining in an air tight container. The muffins stay good at room temperature in an air tight container for 2-3 days.
To take out the orange zest, scrape the outer skin of an orange with a peeler, taking care you do not scrape out the white bitter part.
Keep a watch after 20 minutes of baking as temperature varies from oven to oven.