Blueberry Banana Muffins with Millet

One of the nephews is tactless enough to be allergic to nuts, although he claims he is only allergic to pecans and cashews. How is that possible? I had a couple of old bananas around — plus an aging basket of overly large blueberries (tasteless!), so muffins were imperative. I added a couple of tablespoons of millet (raw, uncooked) to make up for the missing nuts and the result was a pleasant crunch, I’m pleased to report. Millet is coincidentally good for you, although the nephew also insists you shouldn’t be looking to muffins for nutrition. This from a boy who eats Fruit Loops for breakfast!

The other oddity was these coconut crystals that I found in the cupboard that no one will own up to purchasing. It says they have a low-glycemic index which I can’t vouch for, but it tastes like brown sugar so what’s not to like?

We also made normal blueberry muffins — or rather the Nephew did — but everyone liked the hairy, millet ones better!

Blueberry Banana Muffins with Millet (no dairy)


2 large bananas — well mashed
1/2 cup neutral oil such as canola
1/2 cup brown sugar
1/2 cup coconut crystals (or just more brown sugar!)
2 tablespoons vanilla (you read right — it was an error originally but we liked it, so we’re keeping it)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
A pinch of kosher salt
4 teaspoons cinnamon and sugar mixture or just cinnamon
2 tablespoons millet (uncooked)
2 eggs
1 cup blueberries — rinsed with lemon juice squeezed over them

Preheat the oven to 350.

Mash up bananas with half of the cinnamon and sugar, reserving the rest for topping before you put the muffins in the oven. If you don’t want to encounter big lumps of banana in your muffin, ensure the mixture is completely liquified, employing a blender if necessary (I used nephew-power).

Put muffin cups in your muffin tin — or not if you are using a non-stick tin like the great Chicago Metallic muffin pan.

Mix sugars, eggs, oil, and vanilla well with a big wire whisk. Sift together flour, baking soda, and salt. Add millet to wet ingredients.

Add your dry ingredients to wet in thirds, alternating with the banana mixture. Try not to over beat lest you create a tough muffin. Measure the blueberries into the measuring cup that had the flour in it and stir these in last.

Use a big spoon to drop mixture into the muffin tin. Top with a sprinkling of cinnamon sugar on each muffin. Bake for 20 – 25 minutes or until a toothpick to the center of the biggest muffin comes out clean.

Easy to make but they have garnered rave reviews.

Yields a dozen muffins.


About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Baking with fruit, Dairy-free, Lactose-free, Muffins and tagged , , , , , . Bookmark the permalink.

2 Responses to Blueberry Banana Muffins with Millet

  1. Nada says:

    Rave reviews indeed!!! The Big Guy loved the blueberry muffins. I didn’t get a single bite. Waaa

    • The Nephew claimed the normal ones were no good because I forgot to tell him to put salt in the flour. They were good — with Earth Balance which is salty…But next time I will set some aside just for you.

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