This is our favorite muffin. Try it, you'll see.
Blueberry Millet Muffins Adapted from Cathy Fisher’s recipe on drmcdougall.com
- 12 dates (Deglet Noor), pitted
- 1½ cups rolled oats
- ¾ cup millet (dry) or millet flour
- 2 tablespoons baking powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- 1 ripe banana
- zest of ½ lemon
- juice of ½ lemon
- 1 cup non-dairy milk
- 1 cup fresh or frozen blueberries (if frozen do not thaw first)
- ½ cup chopped walnuts
Preheat oven to 350º.
Add dates to a food processor and process to a coarse chunkiness, but don’t let them ball up.
Add the oats and millet (or millet flour) and process to a chunkiness you like. The finer the oats, the denser the muffin.
Add the baking powder, cardamom and cinnamon and pulse to mix in.
Add the banana, lemon zest and juice and mix well.
Add the milk and pulse to mix in well.
Pour the batter into a bowl and fold in the blueberries and chopped walnuts.
Spoon the batter into a silicone muffin pan or metal muffin pan lined with parchment paper liners, filling each muffin cup about ¾ full.
Bake for 25 to 30 minutes. The muffins will be done when the tops have begun to brown and when a toothpick inserted comes out pretty clean. (These are hearty muffins, so they will rise but not too much.)
Let cool in the pan for 10-15 minutes before removing.
NOTE: The muffins have a lovely crunchiness when using the dry millet and have more of a traditional texture when using millet flour.