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.

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}