Another muffin creation for the muffin addicts in my life. I’ve said before, I will say it again…muffins are great for sneaking all sorts of healthy things into kids. These muffins are no exception!
Contrary to most store-bought varieties that border more on cupcakes, you can feel good about eating these. Very moist, slightly crunchy, and oh so delicious!
What about you? What is your favorite muffin?
LUNCHBOX TIP: These make a great whole grain for a lunchbox. Make a few extra for wrapping individually and placing in the freezer for lunchbox days.
Crunchy Millet Banana Muffins w/ Chocolate Chips
- 2 very ripe bananas (lots of brown or black spots), mashed
- 3 tablespoons almond butter (or any nut/seed butter, I have even used coconut butter for my sons nut & seed free version!)
- ½ cup palm sugar (or cane sugar, or brown)
- 3 tablespoons oil (like light olive oil or melted coconut)
- ½ cup non-dairy milk
- 1 teaspoon vanilla
- ½ cup whole millet, lightly pulsed in a spice grinder to make a chunky meal (or millet flour if you don't want to bother with this step, but the chunks of broken millet give a fun crunchy texture to the muffin. If you can get your hands on millet grits, that would work here too)
- ½ cup tapioca starch (or any starch)
- ¾ cup gluten free oat flour
- ¼ cup teff flour (or more oat)
- 3 T chia meal (optional), you could also use flax meal...this is only for additional nutrition
- ½ teaspoon guar gum
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips (optional)
- Preheat oven to 350 degrees.
- Prepare your 12 muffin tin (grease or liners)
- In a medium bowl, mash the banana with the almond butter, sugar, oil, milk and vanilla. You can also puree the whole bit in a blender or use an immersion blender...all ways work well.
- Put millet into a spice grinder and pulse a few times to partially break the grain up.
- Whisk in the dry ingredients, including the millet grits.
- Mix in the chocolate chips if you like. The batter should look like a typical muffin batter, slightly thick, but still roughly pourable.
- Fill muffin tins ¾ full.
- Bake in the oven for 15 minutes, and check the tops by pressing your finger gently, if they are still doughy, bake for another 2-3 minutes until the top springs back and feels done. Do not over-bake.