The following is a guest post from Amanda who blogs At Better is Little. On her site you’ll find ramblings about her life, passions, homeschooling, recipes, and the good things in her life (and sometimes the bad). Visiting her site is like stopping by and chatting with an old friend.
When I first began baking with whole wheat most of my recipes were a flop. My baked goods turned out too dry, too harsh, too bitter or just plain yuck. A good friend of mine came to the rescue and gave me several of her tried and true recipes and saved me many hours in the kitchen.
One of the recipes that has stayed on the top of my recipe folder is a muffin recipe that I have tweaked to make it my own. My family love these muffins so much that I always make a double batch & freeze them for the week’s breakfast and if asked is one of their favorite breakfast foods.
Whole Wheat Banana Millet Muffins
- 2 1/4 cup wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup millet
- 1 egg
- 1 cup buttermilk
- 1/2 cup canola oil
- 1/2 cup honey
- 2 ripe bananas, mashed
- Non-stick cooking spray
Pre-heat oven to 400 degrees. In a large bowl combine the dry ingredients. Lightly beat egg, add to dry ingredients. Continue to add wet ingredients in order listed (the honey will slide right out after the canola oil).
Spray muffins tins with the non-stick cooking spray. Fill muffins cups 3/4 full. Bake for 15 minutes.
Yields about 15 muffins.
Variations:
*Add 1 cup blueberries
*Add 1 medium apple, chopped
You can play around with this recipe. I don’t recommend leaving the banana out, however as I think it is what makes the muffin so moist!
Millet: Is a cereal grain rich in the B-vitamins (especially the cancer fighting vitamin B-17), calcium, folic acid, iron, potassium, magnesium & zinc. It can usually be found in the organic food department in your local grocery store.
This post is linking to the Scrumptious Sunday Swap , Tasty Tuesday, and Tempt my Tummy Tuesday.
{ 8 comments… read them below or add one }
Looks good
Will be making some tomorrow when my grain comes in Woo hoo!!! Thank you for asking to be your guest…you’re a great hostess 
Happy Sunday!
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These look yummy. I’m bookmarking the recipe to try.
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I love these healthy, whole grain recipes
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Looks so good, and what’s up with Millet, first time I have ever heard of cooking with it, and now this is the second recipe I’ve seen! I am so going to have to find it.
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Oh yummmmmy!
I love millet!!!
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Looks sooo good! I’d love to smell those baking. Glad you explained what millet is. I had no idea.
Ginger
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I’ve heard of millet but I didn’t really know what it was. Thanks for the explination. These look really good!
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I made these last week and the whole family loved them! The millet was crunchy, as if there were nuts — we liked it that way, but I wondered if they were supposed to be? I have been wanting to find more ways to use millet because of its great nutritional value. Thanks for posting this recipe!
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