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.
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.
Whole Wheat Banana Millet Muffins
Ingredients
- 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
Instructions
- 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.
Amanda says
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!
Mary Ann says
These look yummy. I’m bookmarking the recipe to try.
Brenda says
I love these healthy, whole grain recipes
Jenna @ Newlyweds says
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.
Donna says
Oh yummmmmy!
I love millet!!!
Ginger says
Looks sooo good! I’d love to smell those baking. Glad you explained what millet is. I had no idea.
Ginger
Jerri says
I’ve heard of millet but I didn’t really know what it was. Thanks for the explination. These look really good!
Michelle Cox, "Made by Michelle" says
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!
Belinda Mae says
These look and sound wonderful. I’ve been looking for a new muffin recipe for the boys to make. They bake the muffins early in the week to put in the freezer so we have them for breakfasts. Tomorrow this is their afternoon activity. Thanks! Belinda Mae
Jolene says
I just made these this morning and they are super yummy!! I doubled the batch to freeze some for later. Thanks for the awesome recipe!
Justine says
I presume from this that you don’t cook the millet before baking? I bought some from the bulk section recently in an effort to “expand my healthy horizons”, but hadn’t yet figured out what to do with it – so these sound perfect!
Bevin McSorley says
These were very easy to make and they are delicious! My kids (10 and 12) loved them. They were great for breakfast before school and for an afterschool snack. Can’t wait to make more. Thanks so much for sharing the recipe.