Apricot Millet Muffins

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Apricot Millet Muffins

These Apricot Millet Muffins are low in sugar but high in deliciousness! Make these for your next snack or breakfast and try not to eat them all in one sitting.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Calories: 210kcal

Author: Catherine McCord

Ingredients

1/2 cup millet
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
1 large egg
2/3 cup brown sugar
1/4 cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 ripe bananas, mashed
3/4 cup dried apricots, chopped

Instructions

Preheat oven to 375 F.
Place millet on a baking sheet and toast for 5-6 minutes. Remove and toss the millet to make sure it is toasted evenly and toast an additional 5-6 minutes. Set aside and cool.
In a bowl, mix the flour, baking powder, baking soda and salt. Stir in the toasted millet.
In a separate bowl or standing mixer, beat the butter and sugar until combined, about 1 minute. Add the egg and beat for another minute.
Add the mashed bananas, vanilla extract and buttermilk and beat until combined.
Slowly add the dry ingredients to the wet and mix in the chopped apricots until just combined.
Grease muffin tins and fill cups 2/3 full with batter.
Bake for 20 minutes if using regular muffin tins (or until a toothpick comes out clean) or 14 minutes if using mini muffin tins (or until a toothpick comes out clean).
Cool muffins for 5 minutes in their tins, remove and continue to cool.

Nutrition

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