Mini Millet Muffins with Goji Berries (Gluten-Free)

These whole grain mini millet muffins are a healthy way to start the day. Feel free to use regular dairy milk in place of non-dairy.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings mini muffins

Calories 159kcal

Author Tessa

Ingredients

1 cup millet flour
1 cup sorghum flour
½ cup gluten-free oat flour
2 tablespoons flaxseed meal
2 tablespoons arrowroot starch
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup non-dairy buttermilk unsweet almond milk + 1 Tblspn apple cider vinegar*
2 large eggs lightly beaten
8 tablespoons unsalted butter, barely melted 1 stick
½ cup honey
1 teaspoon orange zest
¾ cup organic dried goji berries
Sucanat for sprinkling optional

Instructions

Preheat the oven to 400 degrees Fahrenheit. Butter a mini muffin pan or 12 standard muffin cups, or line with paper liners.
In a large bowl, whisk millet flour, sorghum flour, oat flour, flaxseed meal, arrowroot starch, baking soda, baking powder, and salt together until combined.
In a medium bowl, whisk non-dairy buttermilk, eggs, butter, honey, and orange zest.
Add the liquid mixture to the flour mixture and stir until evenly incorporated. Fold in goji berries.
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.
Cool in muffin pan for 5 minutes on wire rack, then turn muffins out and cool completely on wire rack.

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.

Nutrition