Crunchy Millet Banana Muffins with Chocolate Chips
Try this Crunchy Millet Banana Muffins with Chocolate Chips recipe.
Try this Crunchy Millet Banana Muffins with Chocolate Chips recipe.
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
- 1/2 cup non-dairy milk
- 3/4 cup gluten free oat flour
- 1/2 teaspoon guar gum
- 2 very ripe bananas (lots of brown or black spots mashed)
- 3 tablespoons almond butter (or any nut/seed butter, i have even seed free version!)
- 1/2 cup palm sugar (or cane sugar or brown)
- 3 tablespoons oil (like light olive oil or melted coconut)
- 1/2 cup whole millet (lightly pulsed in a spice grinder to but the chunks of broken millet give a fun crunchy texture to th
- 1/2 cup tapioca starch (or any starch)
- 1/4 cup teff flour (or more oat)
- 3 tablespoon l (optional you could also use flax meal...this is only for additional nutri
- Carbohydrate 5.55046847123016 g
- Cholesterol 20.9479166658382 mg
- Fat 9.87125277759552 g
- Fiber 0.47089306057824 g
- Protein 1.0609970826478 g
- Saturated Fat 6.16262694433095 g
- Serving Size 1 1 Serving (37g)
- Sodium 70.2991944226978 mg
- Sugar 5.07957541065192 g
- Trans Fat 0.635165694435126 g
- Calories 110 calories
Step-by-step
- Preheat oven to 350 degrees.
- Prepare your 12 muffin tin (grease or liners).
- In a medium bowl, mash the banana with the almond butter, sugar, oil, milk and vanilla. You can also puree the whole bit in a blender or use an immersion blender...all ways work well.
- Put millet into a spice grinder and pulse a few times to partially break the grain up.
- Whisk in the dry ingredients, including the millet grits.
- Mix in the chocolate chips if you like. The batter should look like a typical muffin batter, slightly thick, but still roughly pourable.
- Fill muffin tins 3/4 full.
- Bake in the oven for 15 minutes, and check the tops by pressing your finger gently, if they are still doughy, bake for another 2-3 minutes until the top springs back and feels done. Do not over-bake.
Crunchy Millet Banana Muffins: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and ensuring everyone gets a healthy and delicious dinner on the table, finding time to bake is often a luxury. However, I've discovered a secret weapon in my quest for quick, nutritious, and kid-approved treats: these Crunchy Millet Banana Muffins with Chocolate Chips.
These muffins are not your average banana bread. The addition of millet adds a delightful crunch, while the chocolate chips bring a touch of sweetness that even the pickiest eaters can't resist. And the best part? They're incredibly easy to make, requiring minimal prep time and readily available ingredients. I often double the recipe, storing half in the freezer for those hectic mornings when a quick breakfast is essential. Simply pop one in the microwave for a warm, comforting treat that fuels my family's busy day.
The recipe itself is remarkably adaptable. I've experimented with various types of flour, substituting oat flour for all-purpose when I need a gluten-free option. The almond butter adds a delightful nutty flavor and healthy fats, but any nut or seed butter works wonders. Even my kids enjoy helping me mash the bananas, a small task that makes them feel involved in the process and encourages them to appreciate the fruits of our labor (quite literally!).
Beyond their convenience, these muffins provide a balanced blend of nutrients. The bananas offer potassium and fiber, the millet provides a good source of protein and minerals, and the oat flour contributes essential vitamins. It’s a guilt-free indulgence that nourishes both body and soul. The slightly crunchy texture from the millet is a surprise hit with my kids, who often find themselves reaching for these muffins over less healthy alternatives.
The beauty of this recipe lies in its simplicity. It requires no specialized baking skills or equipment, making it perfect for novice bakers and seasoned professionals alike. It’s a perfect way to use up overripe bananas that would otherwise go to waste, transforming a potential kitchen mishap into a delicious culinary adventure. And let’s be honest, the aroma of warm banana muffins baking in the oven is enough to brighten even the most stressful day.
So, the next time you're pressed for time but crave a wholesome and satisfying treat, reach for this recipe. It's my secret weapon for conquering busy days and creating happy memories in the kitchen. These muffins are more than just a quick breakfast or snack; they're a testament to the power of simple recipes and the love that goes into making them. They represent a little piece of home-baked goodness amidst the chaos of modern life, a comforting reminder that even amidst the whirlwind, there’s always time for a little sweetness.
Ingredients I often swap in/out:
- Flour: I often swap the oat flour for a gluten-free blend to accommodate dietary needs.
- Nut Butter: Peanut butter, sunflower seed butter – they all work brilliantly!
- Sugar: Coconut sugar or maple syrup are excellent alternatives for a different flavor profile.
- Milk: Any type of milk works! I sometimes use almond milk or even water in a pinch.
Tips for Success:
- Don’t overmix the batter: Overmixing can lead to tough muffins.
- Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they're ready.
- Store properly: Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
These Crunchy Millet Banana Muffins are more than just a recipe; they’re a symbol of efficient baking and happy family moments. Try them, and I’m confident they'll become a staple in your kitchen, too!
