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Millet Muffins

Applesauce, maple millet muffins

Muffins are a tricky business.

Grocery store varieties and even healthy looking versions from the bakery are usually loaded with processed sugar. And it’s difficult to find one that is made from whole grains.

When I first started baking my own whole wheat muffins they were dense and dry. Barely edible past the first day. Then I discovered whole wheat pastry flour also known as soft wheat flour. I now bake almost exclusively with it.

Whole wheat pastry flour allows me to experiment with traditional recipes and produce a healthier whole grain version that is healthy and yummy :)

These muffins make a great grab-and-go breakfast for days you’re running late (I have them even when I’m not running late)! Or hey, you could savour them as a mid-afternoon snack ;)

I’ve begun to incorporate muffins into my younger kids school lunches as they make a great change-up from the typical sandwich. This particular version of the cupcake look a-like is quite filling and works great in a packed lunch.

In case you’re wondering, the millet in the recipe doesn’t add much in terms of flavour but it gives the muffin a distinctive crunch. Three out of four kids love these. So do I.

Applesauce, maple millet muffins
Prep time: 
Cook time: 
Total time: 
YIELDS: 12 large muffins
  • 21/4 cups whole wheat pastry flour
  • ½ cup dry, uncooked millet
  • ½ cup applesauce
  • ½ cup pure maple syrup
  • ½ cup coconut oil
  • 1 egg
  • 1 cup plain Greek yogurt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp pink Himalayan salt or sea salt
  • ½ tsp cinnamon
  • ¼ tsp ginger powder
  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix together the flour, millet, baking powder, baking soda, salt, cinnamon and ginger.
  3. In a separate bowl, whisk the egg. Stir in the Greek yogurt, maple syrup, apple sauce and coconut oil.
  4. Add the wet ingredients to the dry ingredients and stir together. Do not overmix.
  5. Line the muffin tin with paper.
  6. Fill each muffin liner to just below the rim.
  7. Bake for 15 minutes. The muffins should just start to brown on the top.
  8. Remove from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to finish cooling.
These muffins freeze well. Just warm them in the microwave in 20 second intervals or defrost them overnight.


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