Whole-grain Mini Millet Muffins with Goji Berries are a healthy and satisfying way to start your morning. Naturally gluten-free!
Spending lazy Saturday mornings together are not something that happen for us often. From August through February I coach, and most Saturdays I am out the door early and home late in the afternoon. Last weekend, though, was totally wide open. After seeking out one of our favorite breakfast spots, Heath and I found ourselves wondering through the West Bottoms of Kansas City. One of the oldest areas of the city and former industrial hub and stockyard exchange, the warehouses that have sat empty there for so many years have now been transformed into an antique and vintage mecca.
Buildings and buildings and floors and floors of everything you need, want, and never knew you should have. We stumbled across a man selling all shapes and sizes of cast iron, and I couldn’t walk away without this little heart pan.
For it’s inaugural bake I wanted to make a nutritionally packed whole grain muffin. Using a blend of millet flour, sorghum flour, gluten-free oat flour, and flaxseed meal for good measure, the result is a satisfying muffin with a light crumb. I sprinkled a bit of sucanat on top of each muffin before baking, but they are equally as good without. I made a batch in a standard muffin cup pan as well and was so pleased in how they baked up. I’m currently kicking myself for not taking any photos of those, but that pretty much sums up how this week has gone.
These muffins are fantastic warm out of the oven or rewarmed, and quite good with a drizzle of honey. A Valentine treat to be sure. xo.
Mini Millet Muffins with Goji Berries (Gluten-Free)
Ingredients
- 1 cup millet flour
- 1 cup sorghum flour
- 1/2 cup gluten-free oat flour
- 2 tablespoons flaxseed meal
- 2 tablespoons arrowroot starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy buttermilk unsweet almond milk + 1 Tblspn apple cider vinegar*
- 2 eggs lightly beaten
- 8 tablespoons 1 stick unsalted butter, barely melted
- 1/2 cup honey
- 1 teaspoon orange zest
- 3/4 cup organic dried goji berries
- Sucanat for sprinkling optional
Instructions
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Preheat the oven to 400 degrees Fahrenheit. Butter a mini muffin pan or 12 standard muffin cups, or line with paper liners.
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In a large bowl, whisk millet flour, sorghum flour, oat flour, flaxseed meal, arrowroot starch, baking soda, baking powder, and salt together until combined.
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In a medium bowl, whisk non-dairy buttermilk, eggs, butter, honey, and orange zest.
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Add the liquid mixture to the flour mixture and stir until evenly incorporated. Fold in goji berries.
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Fill muffin cups up three-fourths of the way. Sprinkle with sucanat if desired. Bake for about 13-15 minutes or until muffins tops have slightly browned and a toothpick comes out clean.
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Cool in muffin pan for 5 minutes on wire rack, then turn muffins out and cool completely on wire rack.
Recipe Notes
Adapted from Super Natural Every Day by Heidi Swanson.
*To make non-dairy buttermilk, place 1 tablespoon apple cider vinegar in 1 cup unsweetened almond milk or non-dairy milk of choice. Allow to sit 10 minutes before using in recipe.
Valerie says
Just came across your blog (its title captured my imagination on Pinterest!). I’m already smitten, especially since your drawn to vintage bakeware, too.
Lovely muffins! Gorgeous photos; I shall stalk this site often. :-)
Tessa says
Thanks so much, Valerie! So, confession – I recently found your blog and am a total admirer of your recipes, photos, and writing. :) Very glad you found me here!
Christina @ Bake with Christina says
Mmm those are such delicious and beautiful looking muffins!! And I love the heart shape, too adorable!! Pinned :)
Tessa says
Thanks, Christina! I’m a little obsessed with the heart shaped pan. ;) Happy belated valentine’s day!
Amanda Paa says
is it not the best to find unique artisans who are so passionate about their little pieces of work? this pan is just lovely. i would have had to have bought it too. i’m sure many delicious things will be made in it, especially after an inaugural bake as perfect as these muffins. i haven’t experimented much with goji berries yet but i’ve heard they’re fantastic. happy valentine’s day! xo
Tessa says
One of the best impulse buys ever. :) I keep daydreaming about the things I could make in it. I haven’t used goji berries a whole lot before, but I really like their slight tartness and they bake up so well. Happy valentine’s day to you!!
Thea @ Baking Magique says
OMG! That heartshaped muffin pan is so cute! I want one :)
Tessa says
Definitely cute overload! :)
eRIKA says
Oh my GOSH I’m so loving your antique score!! That pan is beyond adorable. And the muffins you made look/sound so so delicious!! You’re inspiring me to get my muffin game on. LOVE your photos/style/light/everything!!!
Tessa says
Oh my goodness, thank you, Erika!! Probably my proudest antique score to date. ;)
Kathryn says
Whilst I do absolutely love that adorable pan, I think I’m more in love with the sound of these muffins! So many of my favourite flavours + textures in one delicious treat <3
Tessa says
Thanks, Kathryn! Wish I could share one with you! :)
Sarah @ SnixyKitchen says
Gah! I definitely couldn’t have turned down this perfect heart pan either! The flavors in these muffins sound so so good – I bet the orange zest just takes it over the top.