Millet & Ginger Muffins

I am currently in a breakfast phase where all I want to eat is muffins.

Last week they were Meghan‘s Vegan & Gluten-Free Apple Cinnamon Muffins (yum!), and this week I wanted something with even more fall spices: cinnamon, nutmeg, vanilla, and crystallized ginger are my go-to fall baking spices, and they are great in these muffins.

I found this recipe months ago, and added it to my “To Eat” list. Every time I looked over the list, these muffins would pop out at me and say: “Crunchy Millet! You need me!”, and so I had to give them a try this morning.

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The crunchy (uncooked) millet is indeed a great add to muffins. I love the fact that I am getting another serving of delicious whole grains in, and it is a great match to the spicy sweet hit of crystallized ginger. Yum.

See the little crunchy globes of goodness?  That’s the millet:

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I think these muffins would be divine with a schmear of almond hazelnut butter, but I ate two of them plain this morning, fresh out of the oven.  So did the boyfriend, so they’ve got the official seal of approval (although, apparently he “would have eaten three if they had chocolate chips”).  Enjoy!

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Millet & Ginger Muffins
Adapted from Mollie Katzen’s Crunchy Millet Muffins (from Get Cooking), Makes 12 medium-sized muffins

Dry Ingredients

  • 1 c. whole wheat flour
  • 1 c. rolled oats
  • 3/4 c. uncooked millet
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Wet Ingredients

  • 1/3 c. maple syrup
  • 1 c. milk (skim, soy, rice, almond)
  • 1 large egg, beaten
  • 2 tsp vanilla
  • 1 Tbsp. walnut oil
  • 1 ripe banana, mashed

Mix-Ins

  • 1/2 c. crystallized ginger, chopped

Preheat oven to 350F.

In a large bowl, combine Dry Ingredients, and set aside.

In a separate bowl, combine Wet Ingredients , mixing well.

Add Wet Ingredients to Dry Ingredients.  Stir to incorporate evenly.  Add in chopped ginger, and stir to combine.

Grease a muffin pan with coconut oil or butter.  Distribute batter evenly between all 12 muffin cups, so they are all 3/4 full.  I like to use an ice cream scoop for this step.

Bake at 350F for 25 minutes, or until the muffins are golden brown and a toothpick or knife inserted into the centre comes out clean.  Let cool and eat with crunchy joy.

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Categories: Breakfast & Brunch, Snack, Vegetarian

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13 Comments on “Millet & Ginger Muffins”

  1. October 7, 2010 at 2:48 pm #

    I may NEED to adapt these to be gluten free because crystalized ginger is one of my favourite things of life!!

  2. October 7, 2010 at 4:04 pm #

    I didn’t know that!!!! It’s one of mine, too … and I know Louise also loves it!

    I’m thinking that if you did:
    1/2 c. brown rice flour
    1/2 c. buckwheat flour
    1 c. oats (certified gluten free) or quinoa flakes
    3/4 c. millet
    etc.
    They’d work out REALLY nicely (along with a flax substitution for the egg to be vegan).

    My standard gluten-free & vegan muffin base is this one: (also has the ginger… sensing a theme here)
    https://kitchenoperas.com/2010/05/27/gluten-free-rhubarb-ginger-muffins/

    Let me know if you give them a go. They’re worth it!

  3. danielle
    October 30, 2010 at 12:12 am #

    can i sub canola oil for the walnut oil?

    • October 30, 2010 at 8:17 am #

      That would be no problem at all. Enjoy!

  4. December 13, 2010 at 7:44 am #

    These look fantastic Lindsay. I actually feel silly for never having thought to put millet into baking- as a grain it has such a sweet buttery taste that must be so good in muffins!

    • December 13, 2010 at 8:57 pm #

      I think you’d love them!!! Mmmm, the millet gives them this crunchy amazing wonderful texture!!!

  5. April 4, 2011 at 3:51 pm #

    We just tried these the other day and wanted to let you know how well they turned out. My tiny plastic co-writers and I really liked how filling they were. Warmed up with some Earth Balance on ’em? YUM! ‘Glad you shared ’em.

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