It appears I already have 8 muffin recipes on the blog. I went through a major muffin kick last summer – I think I was baking up a new batch each week for breakfasts and snacks, but then somehow ended up repeating the Banana Millet Muffins over and over again because they were so good! Millet seeds are my absolute favorite muffin ingredient – I just love the crunch that they provide and the nutritional boost they add.
When I saw a recipe on Foodbuzz for Banana Bread Muffins with Millet and Chocolate, I knew I was going to have to make some ASAP. I ended up taking quite a few liberties with the recipe to make a healthier final product, and even though they didn’t quite look like a bakery muffin, they were quite tasty. And provided a nice little twist from the Banana Millet Muffins :).
Banana Millet Chocolate Chunk Muffins
- 4 ripe bananas, mashed
- 1/4 cup melted coconut oil
- 1T honey or agave (optional – I left out, but if your bananas aren’t as ripe you may want to consider adding some sweetener)
- 1 egg
- 1 tsp vanilla
- 1/2c oat flour (ground from gluten free oats)
- 1/2c millet flour
- 1/4c sorghum flour
- 1/4c ground flax
- 1 tsp baking soda
- pinch salt
- 1/2 cup millet, toasted
- 1/2 bar chunked dark chocolate
- In a large bowl, mash up the bananas and add in the melted coconut oil, honey or agave, egg and vanilla. Mix well.
- In a smaller bowl, combine the oat, millet, sorghum flours with the flax, baking soda, salt and toasted millet seeds.
- Add the wet ingredients into the dry, and mix.
- Fold in the chunked chocolate.
- Scoop into a prepared muffin pan and bake in a preheated 350* oven for 22-24 minutes.
Looks like muffin recipe #9 is complete!