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Multigrain Millet Muffins

(recipe, Katie Hickey)


Soooooo good. Seriously, these are my favorite breakfast muffin. I even think they would be good with slightly less sweetener- maybe leave out the brown sugar.


  1. 1¼ cups whole wheat pastry flour
  2. 1 cup raw almond flour/almond meal
  3. 2 tsp. baking soda
  4. 1 tsp. baking powder
  5. 1 tsp. kosher salt
  6. 1 cup oat bran
  7. ¼ cup rolled oats
  8. ½ cup millet
  9. 2 large eggs
  10. ¾ cup plain yogurt
  11. ⅓ cup canola oil
  12. ⅓ cup honey
  13. ⅓ cup light brown sugar
  14. 1½ tsp. vanilla extract
  15. ¼ cup buttermilk
  16. 2 large ripe bananas
  17. ⅔ cup dried apricots, cut into ¼-inch pieces


  1. Position a rack in the center of the oven and heat the oven to 350°F. Line a muffin tin with muffin liners.
  2. Whisk together the whole wheat flour, almond flour, baking soda, baking powder, and salt in a large bowl. Stir in the oat bran, oats and millet.
  3. Gently whisk the eggs, yogurt, oil, honey, brown sugar, vanilla, and buttermilk in a medium bowl until just combined. Using a large spoon or rubber spatula, fold the wet ingredients into the dry ingredients.
  4. Mash the bananas in a small bowl, then fold into the batter, along with the chopped fruit, scraping down the sides and bottom of the bowl.
  5. Using an ice cream scoop or a large spoon, scoop about ½ cup batter into each muffin cup. Pick up the muffin tin and knock it firmly against the work surface a couple of times to level the batter and release any air pockets.
  6. Bake the muffins for 25 minutes; do not open the oven door to check before 25 minutes, or the muffins will sink. Then insert a toothpick in the center of a muffin to check, and remove the muffins from the oven when it comes out clean. Cool in the pan on a cooling rack for 15 to 20 minutes.