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Vegan Toasted Millet Banana Muffins (GF)

Vegan toasted millet banana muffins made in one bowl! They are gluten-free, nut-free, and can be made without oil.

banana millet muffin in a metal muffin tin

These crunch-wonderful banana muffins are made with a nutritious, inexpensive, gluten-free alternative to nuts: millet.

Recipe Benefits

As banana muffins go, these are already pretty wonderful. In taste, most definitely, but also because they are:

  • Vegan (no eggs, no dairy)
  • Gluten-free
  • Nut-free
  • Naturally sweetened (banana and a bit of maple syrup)

But the addition of toasted millet makes them extra-nutritious.

a metal measuring cup filled to the brim with uncooked millet.

What is Millet?

Millet is naturally gluten-free, rich in B vitamins (especially niacin, B6, and folacin) and offers calcium, iron, potassium, magnesium, and zinc.

Here is more good news: one half cup (cooked) serving has 11 grams of protein. Wowzers! You can buy it in bags, or in bulk at health food and natural grocery stores.

Use Millet as a Nut Substitute in Baked Goods

Millet can be used to make porridge and polenta, but I learned to love it most in graduate school, as a frugal alternative to nuts in some of my favorite baked goods.  You can use it raw, but if you want the flavor to shine, give it a quick toasting in the oven. Case in point these muffins.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Banana millet muffin on a blue and white plate, split opne and spread with vegan butter

Step by Step Directions

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 350°F (180C). Line 12 cups of a standard size muffin tin with paper or foil liners, or spray with nonstick cooking spray.
  • Spread the millet out on a cookie sheet and bake 8 to 10 minutes. Every three or four minutes, take the sheet out and give it a careful shake (not too hard, or you’ will have millet all over your oven and floor–yes, I’m speaking from experience); this will ensure that every kernel of millet gets toasted. Set aside to cool.
  • Whisk the flour, baking powder, baking soda, and salt in a large bowl. Add the maple syrup, oil, banana, and vanilla, stirring until combined. Stir in the millet.
  • Spoon batter into prepared muffin cups.Bake for 20 to 25 minutes until a wooden pick inserted in center comes out clean.
  • Cool for 5 minutes in pan on a wire rack; remove muffins from pan. Cool completely on wire rack.
banana millet muffins in a metal muffin tin

Happy baking!

FAQ

How Should I Store the Muffins?

Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 3 months.

Can I Make these Without Oil?

Yes. You can replace the oil with an extra 1/4 cup very ripe mashed bananas, or nondairy milk. Keep in mind that eliminating all oil changes the texture of the muffins. Oil gives baked goods like this a soft crumb and tender texture. Without the oil, the muffins will have a firmer, sturdier texture.

What Can I Substitute for Maple Syrup?

You can replace the maple syrup with 1/4 cup of the granulated sweetener of your choice, plus 1 tablespoon water. For example, coconut sugar, brown sugar, or granulated sugar.

Can I Use a Single Gluten-Free Flour in Place of the Flour Blend?

I have only tested this recipe with a gluten-free flour blend. However, 1 and 2/3 cups (200 g) of chickpea flour should work well as a substitute. I do not recommend other gluten-free flours (e.g., almond flour, coconut flour, millet flour) for this particular recipe.

More Vegan & GF Banana Baked Goods:

Yield: 12 muffin

Vegan Toasted Millet Banana Muffins (Gluten-Free}

banana millet muffin in a metal muffin tin

Vegan toasted millet banana muffins made in one bowl! They are gluten-free, nut-free, and can be made without oil.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2/3 cup (147 g) uncooked millet
  • 1 and 3/4 cups (260 g) gluten-free all-purpose flour blend (1:1 replacement)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60 mL) maple syrup
  • 1/4 cup (60 mL) virgin coconut oil, melted (or vegetable oil)
  • 1 cup (237 mL) mashed VERY ripe banana (about 3 medium bananas)
  • 1 teaspoon (5 mL) vanilla extract

Instructions

  1. Preheat oven to 350°F (180C). Line 12 cups of a standard size muffin tin with paper or foil liners, or spray with nonstick cooking spray.
  2. Spread the millet out on a cookie sheet and bake 8 to 10 minutes. Every three or four minutes, take the sheet out and give it a careful shake (not too hard, or you'll have millet all over your oven and floor--yes, I'm speaking from experience); this will ensure that every kernel of millet gets toasted. Set aside to cool.
  3. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
  4. Add the maple syrup, oil, banana, and vanilla, stirring until combined. Stir in the millet.
  5. Spoon batter into prepared muffin cups.
  6. Bake for 20 to 25 minutes until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove muffins from pan. Cool completely on wire rack.

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 3 months.

Nutrition Information

Yield

12

Serving Size

1 muffin

Amount Per Serving Calories 173Total Fat 5gSaturated Fat 4.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 183.5mgCarbohydrates 29.3gFiber 1.5gSugar 6.8gProtein 4.1g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

close up of a toasted,illet banana muffin that is both gluten-free and vegan

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Dr J

Tuesday 6th of September 2022

Hi! Stellar recipe

Could you please provide gluten-free flour alternatives? Thank you

Curried Millet with Raw Apple Relish {vegan. gluten-free} | power hungry

Friday 28th of August 2020

[…] Have you tried millet? It does not have the popularity of grains like quinoa or farro, but it should: it’s naturally gluten-free, high in protein, incredibly versatile, delicious, quick-to-prepare, and inexpensive (about 1/4 the price of quinoa). The cooked texture will remind you of couscous (the small round seeds are about the same size as couscous), but you can also toast it and use it in place of nuts in baked goods like cookies and muffins (like my Vegan Toasted Millet Banana Muffins). […]

Curried Millet with Raw Apple Relish | power hungry

Thursday 5th of December 2013

[...] Have you tried millet? It does not have the popularity of grains like quinoa or farro, but it should: it’s naturally gluten-free, high in protein, incredibly versatile, delicious, quick-to-prepare, and inexpensive (about 1/4 the price of quinoa). The cooked texture will remind you of couscous (the small round seeds are about the same size as couscous), but you can also toast it and use it in place of nuts in baked goods like cookies and muffins (like my Vegan Toasted Millet Banana Muffins). [...]

slowfoodmom

Monday 12th of April 2010

These are the perfect amount of sweetness. Thanks for using banana and real maple syrup for sweetening to help keep it natural. Thanks!

Anonymous

Sunday 24th of May 2009

These are great! They satisfy my urge for something crunchy in my muffins (which usually means nuts or chocolate). I just wanted to add that I tossed some butterscotch chips into several of my muffins, and they were delicious, as well.

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