Healthy toasted millet banana muffins made in one bowl! So delicious, they are vegan, gluten-free, and nut-free.
These crunch-wonderful banana muffins are made with a nutritious, inexpensive, gluten-free alternative to nuts: millet.
What Makes these Millet Muffins so Healthy?
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.
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’s 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.
How Do I Toast Millet?
Toasting millet is quick and easy.
Spread the raw, dry millet out in an even layer on rimmed baking sheet. Bake it in a preheated 350F oven for 8 to 10 minutes, stopping every three or four minutes to give it a careful shake.
The millet is toasted when it has a fragrant toasty smell and has darkened to a light golden brown.
Give these homey muffins a try, they are a perfect introduction to the goodness of millet!
Happy baking!
More Vegan & GF Banana Baked Goods to Try:
Banana Flax & Almond Flour Mini Muffins (4 ingredients)
Vegan Chickpea Flour Banana Bread
Chocolate Chickpea Flour Banana Bread
5-Ingredient Vegan Banana Brownies
Banana Bread Waffles {grain-free, oil-free}
Toasted Millet Banana Muffins (Vegan, Gluten-Free}
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 muffin 1x
Description
Healthy toasted millet banana muffins made in one bowl! So delicious, they are vegan, gluten-free, and nut-free.
Ingredients
- 2/3 cup millet
- 1 and 3/4 cups gluten-free all-purpose flour blend (1:1)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup maple syrup
- 1/4 cup virgin coconut oil, melted (or vegetable oil)
- 1 cup mashed VERY ripe banana (about 3 medium bananas)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line 12 regular size muffin cups with paper or foil liners.
- 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.
- 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.
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.
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 173
- Sugar: 6.8 g
- Sodium: 183.5 mg
- Fat: 5 g
- Saturated Fat: 4.4 g
- Carbohydrates: 29.3 g
- Fiber: 1.5 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Keywords: millet, healthy banana muffins, banana, muffins, vegan, gluten-free, one bowl, easy, healthy
These are the perfect amount of sweetness. Thanks for using banana and real maple syrup for sweetening to help keep it natural. Thanks!
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.
This is a great recipe! I have to admit I make them with chocolate chips and no millet, it is such a good banana muffin recipe!
OK, you’ve made me want to try millet! I’ll get it the next time I see it … then probably forget why I wanted to buy it…
These are FABULOUS!!! Thanks for the great recipe.
I love adding millet to my muffins–it gives them the greatest bit of crunch! These sound just lovely, and I bet toasting it first really brings out the flavor.
Thank you Kelley! Yes, I was defintely a wanderer for awhile; but it really did allow me to figure out what I wanted to do. I wish everyone could have such supportive parents as I have, they were key in encouraging me to take risks early on. Happy baking, Kelly!
I love these, thank you. Do you think this would work as a loaf (like 9×5)?