Vegan Toasted Millet Banana Muffins (GF)

Vegan toasted millet banana muffins made in one bowl! They are gluten-free, nut-free, and can be made without oil.

Want to save this recipe?

Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

These crunch-wonderful banana muffins are made with a nutritious, inexpensive, gluten-free alternative to nuts: millet.

Recipe Benefits

As banana muffins go, these are already pretty wonderful. In taste, most definitely, but also because they are:

• Vegan (no eggs, no dairy)
• Gluten-free
• Nut-free
• Naturally sweetened (banana and a bit of maple syrup)

But the addition of toasted millet makes them extra-nutritious.

What is Millet?

Millet is naturally gluten-free, rich in B vitamins (especially niacin, B6, and folacin) and offers calcium, iron, potassium, magnesium, and zinc.

Here is more good news: one half cup (cooked) serving has 11 grams of protein. Wowzers! You can buy it in bags, or in bulk at health food and natural grocery stores.

Use Millet as a Nut Substitute in Baked Goods

Millet can be used to make porridge and polenta, but I learned to love it most in graduate school, as a frugal alternative to nuts in some of my favorite baked goods.  You can use it raw, but if you want the flavor to shine, give it a quick toasting in the oven. Case in point these muffins.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• uncooked millet
• gluten-free all-purpose flour blend (1:1 replacement)
• baking powder
• baking soda
• salt
• maple syrup
• coconut oil, melted (or vegetable oil of choice)
• mashed VERY ripe banana
• vanilla extract

Step by Step Directions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350°F (180C). Line 12 cups of a standard size muffin tin with paper or foil liners, or spray with nonstick cooking spray.
• Spread the millet out on a cookie sheet and bake 8 to 10 minutes. Every three or four minutes, take the sheet out and give it a careful shake (not too hard, or you’ will have millet all over your oven and floor–yes, I’m speaking from experience); this will ensure that every kernel of millet gets toasted. Set aside to cool.
• Whisk the flour, baking powder, baking soda, and salt in a large bowl. Add the maple syrup, oil, banana, and vanilla, stirring until combined. Stir in the millet.
• Spoon batter into prepared muffin cups.Bake for 20 to 25 minutes until a wooden pick inserted in center comes out clean.
• Cool for 5 minutes in pan on a wire rack; remove muffins from pan. Cool completely on wire rack.

Happy baking!

FAQ

• How Should I Store the Muffins? Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 3 months.
• Can I Make these Without Oil? Yes. You can replace the oil with an extra 1/4 cup very ripe mashed bananas, or nondairy milk. Keep in mind that eliminating all oil changes the texture of the muffins. Oil gives baked goods like this a soft crumb and tender texture. Without the oil, the muffins will have a firmer, sturdier texture.
• What Can I Substitute for Maple Syrup? You can replace the maple syrup with 1/4 cup of the granulated sweetener of your choice, plus 1 tablespoon water. For example, coconut sugar, brown sugar, or granulated sugar.
• Can I Use a Single Gluten-Free Flour in Place of the Flour Blend? I have only tested this recipe with a 1:1 all purpose gluten-free flour blend. However, 1 and 2/3 cups (200 g) of chickpea flour should work well as a substitute. I do not recommend other gluten-free flours (e.g., almond flour, coconut flour, millet flour) for this particular recipe.

More Vegan & GF Banana Baked Goods:

• Banana Flax & Almond Flour Mini Muffins (4 ingredients)
• Vegan Chickpea Flour Banana Bread
• Chocolate Chickpea Flour Banana Bread
• Chickpea Flour Banana Cake
• 3-Ingredient Banana Flax Bars
• 5-Ingredient Vegan Banana Brownies
• Banana Bread Waffles {grain-free, oil-free}

Want to save this recipe?

Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

SaveSaved Pin Print

4.67 from 6 votes

Vegan Toasted Millet Banana Muffins (Gluten-Free)

By: Camilla

Vegan toasted millet banana muffins made in one bowl! They are gluten-free, nut-free, and can be made without oil.

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 muffin

Ingredients 

1x2x3x

• ▢ 2/3 cup 147 g uncooked millet
• ▢ 1 and 3/4 cups, 260 g gluten-free all-purpose flour blend (1:1 replacement)
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1/4 cup 60 mL maple syrup
• ▢ 1/4 cup 60 mL virgin coconut oil, melted (or vegetable oil)
• ▢ 1 cup 237 mL mashed VERY ripe banana (about 3 medium bananas)
• ▢ 1 teaspoon 5 mL vanilla extract

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350°F (180C). Line 12 cups of a standard size muffin tin with paper or foil liners, or spray with nonstick cooking spray.
• Spread the millet out on a cookie sheet and bake 8 to 10 minutes. Every three or four minutes, take the sheet out and give it a careful shake (not too hard, or you'll have millet all over your oven and floor–yes, I'm speaking from experience); this will ensure that every kernel of millet gets toasted. Set aside to cool.
• Whisk the flour, baking powder, baking soda, and salt in a large bowl.
• Add the maple syrup, oil, banana, and vanilla, stirring until combined. Stir in the millet.
• Spoon batter into prepared muffin cups.
• Bake for 20 to 25 minutes until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove muffins from pan. Cool completely on wire rack.

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 173kcal | Carbohydrates: 29.3g | Protein: 4.1g | Fat: 5g | Saturated Fat: 4.4g | Sodium: 183.5mg | Fiber: 1.5g | Sugar: 6.8g

Like this recipe? Rate and comment below!