Banana Millet Muffins
These banana millet muffins combine the natural sweetness of ripe bananas with the nutty crunch of toasted millet, making them a healthy, moist, and protein-packed treat for any time of day.
Equipment
- 12-muffin pan
- Skillet
- Large mixing bowl
- Wire rack
Ingredients
- 125 ml millet (½ cup)
- 375 ml all-purpose flour (1 ½ cups)
- 125 ml wheat germ (½ cup)
- 160 ml white sugar (⅔ cup)
- 5 ml baking soda (1 tsp)
- 4 ripe bananas mashed
- 60 ml vegetable oil (¼ cup)
- 125 ml plain Greek yogurt 0% M.F. (½ cup)
- 1 egg
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 12-muffin pan or line it with paper liners.
- Heat a skillet over medium-high heat and toast the millet for 3-5 minutes, stirring constantly. Once it becomes fragrant and slightly golden, remove it from heat and allow it to cool.
- In a large mixing bowl, whisk together the dry ingredients: flour, wheat germ, sugar, baking soda, and toasted millet.
- In a separate bowl, mash the bananas, then mix in the vegetable oil, Greek yogurt, and egg until well combined.
- Pour the wet ingredients into the bowl of dry ingredients and gently fold until just combined. Avoid overmixing to keep the muffins tender.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Adjustments like using dairy-free yogurt and a flax egg make this recipe vegan-friendly. Other customizations include using almond flour in place of all-purpose flour for a low-carb option or reducing sugar for a healthier treat.