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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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 mini muffins
Author Tessa Fisher


  • 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


  1. Preheat the oven to 400 degrees Fahrenheit. Butter a mini muffin pan or 12 standard muffin cups, or line with paper liners.
  2. In a large bowl, whisk millet flour, sorghum flour, oat flour, flaxseed meal, arrowroot starch, baking soda, baking powder, and salt together until combined.
  3. In a medium bowl, whisk non-dairy buttermilk, eggs, butter, honey, and orange zest.
  4. Add the liquid mixture to the flour mixture and stir until evenly incorporated. Fold in goji berries.
  5. 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.
  6. 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.