Gluten free vegan blueberry millet muffins
Makes approximately 12 muffins
- 3/4 cup millet flour
- 3/4 cup gluten free flour mix (I used this one)
- 1 1/2 tsp guar gum
- 1 tsp corn-free baking powder
- 1/4 tsp sea salt
- 2/3 cup millet seeds
- 1/4 cup unsweetened applesauce
- 1/3 cup oil
- 1/2 cup sucanat OR brown sugar
- 1 cup liquid (I used 1/2 cup seltzer water and 1/2 cup filtered water)
- Lemon zest from one medium lemon OR approximately 1Tbsp lemon juice
- 1/2 cup organic blueberries
- Preheat oven to 425 degrees F.
- Fill a muffin pan with non-bleached parchment cupcake liners.
- In a large bowl, mix millet flour, GF flour mix, guar gum, baking powder, salt and millet seeds.
- In a small bowl, mix applesauce, oil, sucanat, water (or other liquid), and lemon zest.
- Add wet ingredients to dry ingredients and stir to combine.
- Add blueberries and stir.
- Fill muffin cups approximately 3/4 full.
- Bake at 425 for approximately 25 minutes.
- Let cool and enjoy!
Pardon the photos, I didn't have great light. And I was too hungry to save the muffins to take pics in better light, so this is the best I could do before we ate them- yum!
Thoughts and ideas: These were a tad bit heavy/dense. If I used this exact recipe again, I would decrease the guar gum to 1tsp instead of 1.5tsp. Next time I make these, I plan to use less oil and maybe a little more applesauce.
If you eat dairy, you could use buttermilk as the liquid in place of water. These millet muffins would also be very good as a savory muffin- they would be really good with herbs and cheese in place of blueberries. Or- olive and rosemary? Mmm.
Another tip: if you do not want to buy both whole millet and millet flour, just buy one package of whole millet. You can make millet flour by grinding the whole millet in a coffee grinder or a VitaMix. You may be able to make millet flour from whole millet in a regular blender, but I haven't tried that. If you try making millet flour in a regular blender, I'd love to know how it works.