Banana millet muffins are a healthier muffin alternative for breakfast or after-school snacking.
Whenever I bake, I look for ways to put twists on old favorites. Sure, we have our trusty spattered cookbook that holds the family recipes for cookies, cakes, and more, but it’s fun to branch out a little and see if there is something to be the new recipe leader.
I think you guys know that I am obsessed with making muffins. They’re so perfect for any meal and tuck neatly into lunch boxes for home-baked goodness when kids need it most.
We make muffins all the time, but adding millet to baked goods is something that I’ve only just gotten interested in.
Now, don’t start thinking that this is the millet you get down at the feed store and feed to your finches. Millet is an important crop in many parts of the world, and it’s just picking up steam here in the United States.
It can be enjoyed in a wide variety of ways, from a hearty porridge to rounding out stews to making flat breads. can be found in many groceries in the baking aisle, alongside other alternative grains and flours like amaranth and sorghum.
Banana bread is a staple in many homes, and these muffins are sure to be a hit too. The inclusion of millet makes for a great crunch in each bite that isn’t as obtrusive as nuts can be.
Plus, when baking with millet, you don’t even need to cook it beforehand — just fold it right into the batter.
I made some substitutions on the original recipe to ensure a really moist but not-too-sweet muffin, and of course had to put whole wheat flour in instead of white flour.
As school is winding down, put together a batch of these to help your kids get through those last few projects and tests, or enjoy a few over brunch with Mom.
Banana Millet Muffins
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/2 cup millet
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup mashed banana
- 2 eggs , beaten
- 1/2 cup applesauce
- 1/2 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 1 banana , chopped
Preheat the oven to 400°F. Coat bottoms of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, combine flours, millet, baking powder and salt.
In another bowl whisk together milk, mashed banana, eggs, applesauce, brown sugar, and vanilla. Add to flour mixture all at once. Stir just until moistened; do not overmix (batter should be lumpy). Fold in chopped banana.
Fill muffin cups 2/3 full with batter. Bake for 15-18 minutes, or until golden. Cool in tin for 5 minutes, then remove to a wire rack or serve warm.