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Vegan toasted millet banana muffins made in one bowl! They are gluten-free, nut-free, and can be made without oil.
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.
- 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 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}
Vegan Toasted Millet Banana Muffins (Gluten-Free}
Vegan toasted millet banana muffins made in one bowl! They are gluten-free, nut-free, and can be made without oil.
Ingredients
- 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
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 Information
Yield 12 Serving Size 1 muffinAmount Per Serving Calories 173Total Fat 5gSaturated Fat 4.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 183.5mgCarbohydrates 29.3gFiber 1.5gSugar 6.8gProtein 4.1g
Brigitte
Wednesday 8th of November 2023
The recipe is very good , I used whole wheat flour I also added a few chopped up dates , it’s plenty sweet . First time baking with millet and it must be an acquired taste because I don’t really care for the crunch in the muffin it feels funny . I guess I won’t be making them again , thank you .
Camilla
Saturday 11th of November 2023
Hi Brigitte,
Glad you were brave and gave these a try! Did you test the millet? It should be light and crunch once toasted (not good added raw). But perfectly understandable if the taste/texture does not suit your tastes :)
Dr J
Tuesday 6th of September 2022
Hi! Stellar recipe
Could you please provide gluten-free flour alternatives? Thank you
Camilla
Wednesday 7th of September 2022
Hi Dr J,
You might be able to use chickpea flour or millet as a sub. But I have not tried it. GF recipes do not always have simple alternatives without re-testing the recipe to make sure it will work.
Curried Millet with Raw Apple Relish {vegan. gluten-free} | power hungry
Friday 28th of August 2020
[…] Have you tried millet? It does not have the popularity of grains like quinoa or farro, but it should: it’s naturally gluten-free, high in protein, incredibly versatile, delicious, quick-to-prepare, and inexpensive (about 1/4 the price of quinoa). The cooked texture will remind you of couscous (the small round seeds are about the same size as couscous), but you can also toast it and use it in place of nuts in baked goods like cookies and muffins (like my Vegan Toasted Millet Banana Muffins). […]
Curried Millet with Raw Apple Relish | power hungry
Thursday 5th of December 2013
[...] Have you tried millet? It does not have the popularity of grains like quinoa or farro, but it should: it’s naturally gluten-free, high in protein, incredibly versatile, delicious, quick-to-prepare, and inexpensive (about 1/4 the price of quinoa). The cooked texture will remind you of couscous (the small round seeds are about the same size as couscous), but you can also toast it and use it in place of nuts in baked goods like cookies and muffins (like my Vegan Toasted Millet Banana Muffins). [...]
slowfoodmom
Monday 12th of April 2010
These are the perfect amount of sweetness. Thanks for using banana and real maple syrup for sweetening to help keep it natural. Thanks!