Millet Muffins

These were soooo delicious ! Due to a fast moving bulk container at the market I ended up with way more millet than I intended so I was looking for some ways to use it up. I did make a few substitutions based on what I had available and what others suggested. I was confused on the grind or not grind of the Millet so I did both. I used 1/3 cup whole and then ground about a half cup. I didn’t have any ww flour so I used white flour and added some flax meal. We had some pears in the fridge so I mashed up what I had and added oil to make the difference. Also used soured milk that I made with vinegar. My daughter is allergic to honey so I used white sugar and maple syrup combo. Filled them with some jam that needed using up. Also added a dash of cinnamon and nutmeg. I made a dozen regular sized and 8 minus. These are so good ! Also loved that I could use up what I had. This is my first review of anything. I will definitely make again !! Thanks for a great recipe !

I made the muffins as is, but added chocolate chips and made my own buttermilk with lemon juice. The muffin is somewhat bland. I would make them again, but would add cinnamon and maybe nutmeg. Thanks!

I LOVE these muffins! I‘ve made them dozens of times as written as well as with substitutions, and they always turn out fantastic! For older babies still under the age of one I substitute agave nectar for the honey, and I generally use plain yogurt rather than buttermilk simply because I always have it on hand, whereas I almost never habe buttermilk.

Wonderful flavor and texture! This muffin gets an A+ at our house. I used a coffee grinder to grind the millet. I also added some blueberries my kids weren’t eating because they were getting wrinkly and I must say, this muffin lends itself we

Yum!! Very tasty little muffins! I have some millet my mother-in -law gave me and I have been looking for ways to use it! This is definitely a “have again” my kids loved it!

Sort of boring. They would be good for a quick breakfast with a pat of peanut butter or raspberry preserves, but sort of plain on their own.

I wanted to like these more than I did. They were very rich I thought and you could certainly taste all the honey. It was either the salt, baking powder or baking soda that stood out to me.

Soooo good! My picky young children and husband love these! These are definitely going in my son’s school lunch. They have just the right amount of crunch (that don’t hurt your teeth like those tiny sprinkles) and the sweetness was fabulous. I’m not a fan of straight honey and I couldn’t tell there was honey in these- just sweetness. It will be easy to manipulate to make even healthier: applesauce instead of oil, sprouted wheat flour instead of regular wheat flour, etc. Enjoy!! Thank you for such a healthy recipe! Updated 5/2/16: I have changed this recipe (after making it as written the first time) to make it even healthier. I use sprouted whole wheat flour in place of the regular whole wheat, applesauce in place of the oil, am using only 1/2 honey and adding 1/4 cup sucanat, and have increased the millet to 1/2 cup. The flavor is not even affected. Amazing recipe!

Finding that I didn’t have buttermilk (or milk to make the buttermilk, I used almond milk. I also had to use coconut oil mixed with a bit of grape seed oil for the 1/2c vegetable oil. Because I was trying to use all of the millet, I used a heating 1/3 cup.

Made as per recipe and loved them.

I used millet flour instead of whole millet and I think next time I’ll try these with the whole millet instead. The texture was sort of dry and crumbly so I think it was too much flour. I also added in some raisins and pecans and for me they would have been a little too bland without them. I cut the honey in half because of adding the raisins and that worked out great – they were not very sweet which is what I prefer. I think this is a really great base recipe for a healthy muffin. I’ll definitely make them again and will play around with additions (blueberries, coconut, walnuts, cinnamon, dried cherries…..).

Added maple syrup too, delicious!

I used whole millet and the kids and I really liked the crunch. Tasty as written.

These were surprisingly good! I made them according to the recipe and didn’t change anything, of course they’re not overly-sweet but I thought they went very well with some honey butter for breakfast!

Delicious! We put honey butter on them to sweeten them just a tad more.

These were really good! I noticed that the ingredients list said “millet” but the directions said “millet flour.” I chose not to grind my millet, because I soaked my batter for about 8 hours to break down phytates and figured the millet would be soft enough to eat that way. It still added a nice crunch, somewhat reminiscent of a cornbread muffin. In fact these tasted a lot like corn muffins to me. But since I love corn muffins, it didn’t bother me a bit! Will definitely make again – a good way to use millet! My only change was using coconut oil instead of canola.

Wonderful recipe. I was very impressed by the lightly sweet taste of the muffin. I substituted coconut oil for the vegetable oil. I also added dried cranberries and apricots (about a 2/3 cup total)and it was delicious with the muffin base. My husband was very suspicious of the millet at first, but loved the muffins as well. I will certainly make these again.

Excellent recipe! I followed the review to substitute yogurt for half of the oil and I used coconut oil for the other half. I didn’t have buttermilk so I added a dash of lime juice to 1/2 c. milk. For the other 1/2 c. liquid I used Naked berry juice just to give a little more sweetness. I also used a full cup of dry millet because I really like the crunch! The texture turned out great. They are not overly sweet (I did use the 1/2 c. honey), but I like them that way. Thanks for the recipe!

I added 1 tsp vanilla and about 2 tbsp cinnamon. Delicious!

I loved these!! They are a touch sweet, but not overly so and just a nice neutral muffin. You could easily modify by adding fruit or nuts or whatever, but they are also great as written!! Thanks for this!!

The ingrediant list calls for millet, I assumed whole. As I started making it, the directions clarify millet flour. I didn’t feel like pulling out my grinder, so I just added whole millet instead. We really liked it. It added a little crunch and whole grain millet is more fiber. It was like eating corn stirred into cornbread batter. My kids loved it.