1. 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. 
2. Preheat the oven to 350 F (175 C). 
3. Using a large mixing bowl, mash the peeled banana with a fork. 
4. Add unsweetened apple sauce, Simple Homemade Date Syrup, ground flaxseed, ground cinnamon, and ground cardamom. Stir well to combine. 
5. Stir in the cooked (and cooled) millet with the mixture. 
6. 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). 
7. 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. 
8. Bake at 350 F (175 C) for 40 to 45 minutes. The tops of the muffins should be golden brown. 
9. 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. 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.