These scrumptious vegan Blueberry Millet Muffins are filled with whole grain goodness—even millet, which offers a crunchy, yet fluffy bite. Use fresh berries when they’re in season, or dried berries when they’re not. You can whip them up in minutes with many ingredients you already have in your kitchen. The chia and flax seeds offer a great alternative to eggs in this recipe, and provide a boost of healthy omega-3 fatty acids too.
These muffins showcase the health and versatility of millet flour—a whole grain flour which is an important nutritional staple in many countries around the world. This completely gluten-free grain offers a nice change of pace for traditional baking flours. You can make this recipe entirely gluten-free by swapping out the wheat flour for another gluten-free flour—I really enjoy using the blends for baking. The recipe is also very light on added sugar, oil, and sodium.
Make up a whole batch of these beautiful muffins to enjoy all week long, such as for breakfast, snacks, on-the-run eating, and even as a healthy treat. Kids (of all ages) love them, too. They are excellent frozen, so you can pull them out later to enjoy during the week. If you’d like to switch the flavor profile, try sliced strawberries, or fresh or frozen raspberries instead of the blueberries.