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Home » Recipe Index » Breakfast

Blueberry Millet Muffins

Modified: May 5, 2025 · Published: Jul 4, 2022 by Gigi & Sersie · This post may contain affiliate links.

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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.

side view close up of 2 whole and 1 partially eaten flourless blueberry millet muffin cups on a white plate with a fork, cup of tea and napkin blurred in the background

Flourless Blueberry Millet Muffins are made with 9 key ingredients

  1. Millet
  2. Blueberries
  3. Unsweetened apple sauce
  4. Banana (ripe-ish)
  5. Simple Homemade Date Syrup
  6. Ground flaxseed
  7. Ground cinnamon
  8. Ground cardamom
  9. Walnuts
top view of the ingredients for flourless millet muffins: unsweetened apple sauce, millet (cook and cooled), banana, fresh blueberries, ground flaxseeds, cinnamon, cardamom, simple homemade date syrup, chopped walnuts
ingredients for flourless blueberry millet muffins: unsweetened apple sauce, cooked and cooled millet, banana, fresh blueberries, Simple Homemade Date Syrup, cinnamon, cardamom, ground flaxseeds, chopped 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.

top side view close up of perfectly cooked millet in a medium pot being fluffed with a fork

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.

top view of a fork smashing a banana in a stainless mixing bowl
mash the banana with a fork
top view of apple sauce, date syrup, mashed banana, and spices  combined in a mixing bowl with cooked millet on the side
combine apple sauce, date syrup, ground flaxseeds and spices; stir in cooked millet
top view of mixing bowl with millet muffin batter, blueberries and walnuts being added
fold in blueberries and walnuts
top view of 12 blueberry millet muffins in a red silicone baking muffin tin before going into the oven
spoon mixture into nonstick muffin cups or a silicone muffin tin
top side view of 12 blueberry millet muffins in a red silicone baking muffin tin baked and coming out of the oven
bake at 350 F (175 C) for 40 minutes or until golden on top

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

Can you bake with millet?

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.

Are these millet muffins fluffy?

Because this recipe does not use flour, nor a leavening agent, these millet muffins do not rise. These muffins are hearty, not fluffy.

How do I store leftovers?

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!

top view of 3 blueberry millet muffins on a white plate with a fork and cup of tea on the side

Flourless Blueberry Millet Muffins (VEGAN, GLUTEN-FREE)

5 from 1 vote
Course: Breakfast
Prep Time: 1 hour hour
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 12
Calories: 116kcal
Author: Gigi & Sersie
Print Pin Rate
These flourless blueberry millet muffins are vegan, gluten-free, oil-free, and super healthy. Made with 9 key ingredients, these muffins are delightfully sweet, hearty, and great for breakfast, snack or side.

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
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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

  1. Yield: This recipe makes 12 standard-size muffins or 4 servings of 3 muffins.
  2. 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. 

Nutrition

Calories: 116kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 4mg | Potassium: 124mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Judy

    September 29, 2022 at 11:03 am

    5 stars
    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.

    Reply
    • Gigi & Sersie

      September 29, 2022 at 11:07 am

      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.

      Reply
5 from 1 vote

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