These muffins have been a go-to in our house lately. You guys know that I am a fan of millet and trying to get more VARIETY of foods in our diet. So when I came up with this Banana, Oat and Millet Muffin recipe – it was a perfect combination of nutrition and variety.
Mindfulness and Baking
Baking helps us be mindful with the foods we are eating, and can also bring us joy and be an expression of love when we bake for other people. In times like these – I think all of us would benefit for a little more joy and to care for the ones we love the most through baking.
Work With What You Have
As always, this recipe can be easily tailored to meet any diet and food sensitivity requirement. If you don’t have millet or oat flour – wheat, rice, and all-purpose flour would work well too. This recipe is also totally doable if you are out of eggs. For an egg substitution, simple use 1 TBS of chia seeds (or ground flax seed) in 3 TBS of water (for each egg). Let set for about 10 mins, and then add to the recipe.
Banana, Oat & Millet Muffin
These easy muffins go great with your morning coffee or as an afternoon snack. I love the rich, earthy flavor and the added nutrients Millet brings to baked goods. If you don’t have Millet or Oat flour available, any type of flour will work. Flaxseed or Chia seeds work as a substitution for eggs in this recipe.
Ingredients
- 3 Ripe Bananas
- 2 Eggs
- 1/4 C Maple Syrup
- 3/4 C Millet Flour
- 1/2 C Oat Flour
- 1/4 C Potato Starch
- 1 1/2 tsp Baking Soda
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 Line muffin pan with paper liners or lightly oil.
- Step 3 Combine bananas, eggs, and maple syrup in a large mixing bowl.
- Step 4 Mix with hand or stand mixer on low/medium speed until well blended.
- Step 5 Add dry ingredients and mix together on low speed.
- Step 6 Transfer batter to muffin pan, filling each cup 3/4 of the way full.
- Step 7 Bake 15 – 20 mins. Let muffins cool 5 mins before serving.
