These gluten-free and vegan Blueberry Millet Muffins are a naturally sweetened powerhouse packed with millet, banana, apple sauce, and juicy blueberries. You may also like our Apple Cinnamon Muffins.
This gluten-free recipe is oil-free, nut-free, has no refined sugar, Daniel Fast approved, and is one of our favorite Starch Solution recipes.
Flourless Blueberry Millet Muffins are made with 9 key ingredients
- Millet
- Blueberries
- Unsweetened apple sauce
- Banana (ripe-ish)
- Simple Homemade Date Syrup
- Ground flaxseed
- Ground cinnamon
- Ground cardamom
- Walnuts
How to cook millet
Millet is a wonderful whole grain to meal prep, not only for these muffins, but also to add to salads and porridge, like the Cheesy Millet with Summer Squash Breakfast Bowl. It's naturally gluten-free and makes a wonderful substitute for oatmeal, quinoa and rice.
To make millet, combine 1 cup of millet with 2 cups of water into a pot. Bring to a boil, then cover with a tight-fitting lid. Turn off the heat, but keep it on the stove, covered. Do not lift the lid, or the heat will escape. Wait a minimum of 50 minutes (ideally, longer) to allow the millet to absorb the water. After 50 minutes, remove the lid and fluff with a fork. This yields 3 cups of cooked and cooled millet for this healthy blueberry muffin recipe.
How to prepare these flourless blueberry millet muffins
Preheat the oven to 350 F (175 C).
Using a large mixing bowl, mash the peeled banana with a fork.
Add unsweetened apple sauce, Simple Homemade Date Syrup, ground flaxseed, ground cinnamon, and ground cardamom. Stir well to combine.
Stir in the cooked (and cooled) millet with the mixture.
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Carefully fold in blueberries and chopped walnuts. Go ahead and taste the mixture to make sure it's to your liking. If you want more cinnamon or cardamom, go ahead and add more. If you want, throw in more blueberries (or other fruit like sliced cherries).
Spoon mixture into nonstick muffin cups or silicone muffin tins. Since this muffin mixture is oil-free, it will stick to standard paper muffin liners or muffin tins.
Bake at 350 F (175 C) for 40 to 45 minutes. The tops of the muffins should be golden brown.
Remove blueberry millet muffins from the oven and let cool completely before handling. This allows them to set nicely.
This recipe makes 12 standard-size muffins or 4 servings of 3 muffins.
Enjoy these muffins for breakfast or as a snack with a cup of herbal tea. Or enjoy them as a side dish the Best Veggie Tofu Scramble or Hearty Breakfast Burritos.
Frequently Asked Questions
Yes, these blueberry muffins are one example of baking with millet. These can also be made into bars but require a longer bake time of 55 to 60 minutes in an 8x8 square parchment-lined baking pan.
Because this recipe does not use flour, nor a leavening agent, these millet muffins do not rise. These muffins are hearty, not fluffy.
After these millet muffins have cooled to room temperature, you can store leftovers in a covered container in the refrigerator for up to 4 days, or the freezer for up to 4 months. To reheat from frozen, microwave uncovered at reduced power for 90 seconds. If still cold, microwave at full power for 30 seconds.
This flourless millet muffin recipe is a meal prep favorite! We hope you love them as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Blueberry Millet Muffins
Ingredients
- 1 cup millet
- 2 cups water
- 1 banana ripe is recommended
- ⅓ cup unsweetened apple sauce
- ½ cup Simple Homemade Date Syrup
- ½ tsp ground cinnamon
- pinch ground cardamom
- 1 ½ Tbsp ground flaxseeds
- 1 cup fresh blueberries if using frozen, thaw and drain excess water
- ⅓ cup chopped walnuts
Instructions
- To make millet, combine 1 cup of millet with 2 cups of water into a pot. Bring to a boil, then cover with a tight-fitting lid. Turn off the heat, but keep it on the stove, covered. Do not lift the lid, or the heat will escape. Wait for a minimum of 50 minutes (ideally, longer) to allow the millet to absorb the water. After 50 minutes, remove the lid and fluff with a fork. This yields 3 cups of cooked (and cooled) millet for this healthy blueberry muffin recipe.
- Preheat the oven to 350 F (175 C).
- Using a large mixing bowl, mash the peeled banana with a fork.
- Add unsweetened apple sauce, Simple Homemade Date Syrup, ground flaxseed, ground cinnamon, and ground cardamom. Stir well to combine.
- Stir in the cooked (and cooled) millet with the mixture.
- Carefully fold in blueberries and chopped walnuts. Go ahead and taste the mixture to make sure it's to your liking. If you want more cinnamon or cardamom, go ahead and add more. If you want, throw in more blueberries (or other fruit like sliced cherries).
- Spoon mixture into nonstick muffin cups or silicone muffin tins. Since this muffin mixture is oil-free, it will stick to standard paper muffin liners or muffin tins.
- Bake at 350 F (175 C) for 40 to 45 minutes. The tops of the muffins should be golden brown.
- Remove blueberry millet muffins from the oven and let cool completely before handling. This allows them to set nicely.
Notes
- Yield: This recipe makes 12 standard-size muffins or 4 servings of 3 muffins.
- Leftovers/Meal Prep: After these millet muffins have cooled to room temperature, you can store leftovers in a covered container in the refrigerator for up to 4 days, or in the freezer for up to 4 months. To reheat from frozen, microwave uncovered at reduced power for 90 seconds. If still cold, microwave at full power for 30 seconds.
Judy says
I first tried this using paper muffin cups, and they tasted great but stuck to the paper. So, I decided to buy the silicone muffin tin and remade these, and they came out beautifully. Thanks for this. I miss my morning blueberry muffin, so this gives me a healthy alternative.
Gigi & Sersie says
Yes, since these muffins don't have oil or butter, they will stick to paper muffin cups. Glad you gave it another try with the nonstick silicone muffin cups. They make a huge difference.