(23 votes, average: 4.26 out of 5)
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These scrumptious vegan Blueberry Muffins with Millet Flour are filled with whole grain goodness—even millet, which offers a crunchy, yet fluffy bite.
Ingredients
Scale
- 3/4 cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
- 1 teaspoon vanilla
- 1 tablespoon chia seeds
- 1 tablespoon flax seeds, ground
- 1/3 cup organic expeller-pressed canola oil
- ½ cup white whole wheat flour
- ½ cup millet flour
- ½ cup all purpose wheat flour
- 2 teaspoons baking powder
- Pinch salt
- 1/3 cup coconut palm sugar (or brown sugar)
- 1/2 cup dried blueberries (or small fresh)
Instructions
- Preheat oven to 375 F.
- Mix together plant-based milk, vanilla, chia seeds, flax seeds, and oil and let stand 5 minutes to create a thick mixture.
- Stir in whole wheat and millet flours, baking powder, salt, and coconut palm sugar (or brown sugar), combining only until moistened. (Do not overstir, as it toughens batter.)
- Stir in blueberries.
- Spray muffin pans with nonstick spray (or may use muffin liners).
- Fill muffin tins with 1/3 cup batter (makes 6 muffins).
- Bake for about 25-30 minutes, until tender and golden.
- Remove muffin pan from oven and let rest for 5 minutes. Remove muffins from muffin pan and serve immediately.
Notes
To make this recipe gluten-free, swap whole wheat flour for a gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 14 g
- Sodium: 22 mg
- Fat: 13.5 g
- Saturated Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
