Millet Muffins

Millet Muffins


"A lightly sweetened, extremely yummy muffin."

Ingredients 25 m {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
  2. In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
  3. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
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Reviews 89

  1. 109 Ratings

Edi B.

This makes the best gluten-free muffin I have tasted--light, crunchy, sweet. I made the following changes to make it gluten-free: I used 1 cup of millet flour, then 1/2 cup each of the following: rice flour, white bean or fava bean flour, and amaranth or quinoa flour. Feel free to make other substitutions for these flours if you have other favorites. I also used soy milk instead of buttermilk, adding 1 Tbsp. of vinegar to the soy milk and letting it sit for five minutes. Great recipe--everyone loves it! The honey makes it irresistable to my sweet tooth.


Yum! I AM guilty of changes - half applesauce for the oil, ground oatmeal and seven grains for the millet and part of the flour, and I also added walnuts, raisins, and cranberries. But - excellent whole-grain taste and very moist, tender, and just a little bit of chew; a great base. I'll definitely make again! Thanks :)


i am the baker for a whole foods co-op in northern minnesota and i have to make muffins every morning. just on a whim, i tried these this morning and i was so pleased! they are delicious and i am certain they will fly off the shelves. i make muffins in the big tins, so for this recipe i doubled it and ended up with 8 muffins. i also added more millet...a good choice. i am now enjoying one of the extras with a cup of coffee.