Vegan Toasted Millet Banana Muffins (Gluten-Free)

banana millet muffin in a metal muffin tin

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4.67 from 6 votes

Vegan Toasted Millet Banana Muffins (Gluten-Free)

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

Prep Time15

Cook Time25

Total Time40

Course: Muffins

Cuisine: American

Keyword: banana, easy, gluten-free, healthy, healthy banana muffins, millet, muffins, one bowl, vegan, vegan gluten-free banana millet muffins, vegan gluten-free millet muffins

Servings: muffin

Author: Camilla

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

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'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.

Nutrition