Banana Millet Muffins
Made with millet, applesauce, and bananas, these heart-healthy muffins will fill you up at breakfast or snack time.
Ingredients
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Nonstick cooking spray
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2 cups all-purpose flour
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1/2 cup millet
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup milk
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1/2 cup vegetable oil
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2 eggs, slightly beaten
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1/2 cup applesauce
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1/2 cup packed dark brown sugar
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1/3 cup granulated sugar
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2 teaspoons vanilla
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1 medium banana, chopped
Directions
1.
Preheat oven to 400F. Lightly coat bottoms of twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl combine flour, millet, baking powder and salt. Make a well in the center of the flour mixture; set aside.
2.
In a medium bowl whisk together milk, oil, eggs, applesauce, brown sugar, granulated sugar and vanilla. Add to flour mixture all at once. Stir just until moistened (batter should be lumpy). Fold in bananas.
3.
Spoon batter into prepared muffin cups, filing each two-thirds full. Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Nutrition information
Calories 279, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 6 g, Cholesterol 36 mg, Sodium 179 mg, Carbohydrate 41 g, Total Sugar 18 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 9%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Crunchy-Munchy Corn & Millet Bread
The outside of this rustic-looking bread is crunchy and the inside is moist and soft, with a smattering of small bits of corn grits and millet or sesame seeds. The loaf's mild corn flavor goes well with chowders, stews and Tex-Mex dishes. The bread calls for millet, which is sometimes hard to find (look for it near other grains); sesame seeds can be substituted with good results. A pot with a 9- to 10-inch diameter, such as a Dutch oven, will produce a nicely domed loaf, while a wider-bottomed pot will allow the dough to spread out and form a relatively flat loaf. Recipe by Nancy Baggett for EatingWell.
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