Top | Breakfast
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.
- 1¼ cups whole wheat pastry flour
- 1 cup raw almond flour/almond meal
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup oat bran
- ¼ cup rolled oats
- ½ cup millet
- 2 large eggs
- ¾ cup plain yogurt
- ⅓ cup canola oil
- ⅓ cup honey
- ⅓ cup light brown sugar
- 1½ tsp. vanilla extract
- ¼ cup buttermilk
- 2 large ripe bananas
- ⅔ cup dried apricots, cut into ¼-inch pieces
- Position a rack in the center of the oven and heat the oven to 350°F. Line a muffin tin with muffin liners.
- 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.
- 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.
- 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.
- 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.
- 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.