Blueberry Millet Muffins

5 from 1 vote

These flourless blueberry millet muffins are vegan, gluten-free, oil-free, and super healthy. Made with whole food, plant-based ingredients, these muffins are delightfully sweet, hearty, and great for breakfast, snack or side.

Prep Time1

Cook Time40

Total Time1 40

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 116kcal

Author: Gigi & Sersie

Ingredients

1 cup dry millet
2 cups water
1 banana (ripe is recommended)
⅓ cup unsweetened apple sauce
½ cup 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 the millet, Combine 1 cup of millet with 2 cups of water in a pot. Bring to a boil, cover tightly, then turn off the heat and let sit covered for at least 50 minutes. Fluff with a fork and cool completely.
Preheat the oven to 350 F (175 C).
Using a large mixing bowl, mash the peeled banana with a fork.
Add cooked and cooled millet, apple sauce, ground flaxseeds, cinnamon, cardamom, blueberries, and chopped walnuts.
Gently stir to combine.
Spoon batter into a silicone muffin pan or non-stick muffin cups.
Bake for 40 to 45 minutes until the tops are lightly golden.
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 allow them to cool fully before removing from the pan. This helps them firm up and hold together beautifully.

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.

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