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Apricot Millet Muffins
These light Apricot Millet Muffins are low in sugar and high in deliciousness! I dare you not to eat them all in one sitting. These sweet, delicious gems are truly a treat. They may not be exactly what we buy at the farmers’ market, but if you saw the crumbs left on my family’s plates after I served them the first batch I made, you’d swear I got pretty darn close! They’re packed with antioxidants thanks to the apricots and the millet gives an added fiber boost.
Ingredients
Instructions
- Step 1
Preheat oven to 375 F.
- Step 2
Place millet on a baking sheet and toast for 5-6 minutes. Remove and toss the millet to make sure it is toasted evenly and toast an additional 5-6 minutes. Set aside and cool.
- Step 3
In a bowl, mix the flour, baking powder, baking soda and salt. Stir in the toasted millet.
- Step 4
In a separate bowl or standing mixer, beat the butter and sugar until combined, about 1 minute. Add the egg and beat for another minute.
- Step 5
Add the mashed bananas, vanilla extract and buttermilk and beat until combined.
- Step 6
Slowly add the dry ingredients to the wet and mix in the chopped apricots until just combined.
- Step 7
Grease muffin tins and fill cups 2/3 full with batter.
- Step 8
Bake for 20 minutes if using regular muffin tins (or until a toothpick comes out clean) or 14 minutes if using mini muffin tins (or until a toothpick comes out clean).
- Step 9
Cool muffins for 5 minutes in their tins, remove and continue to cool.
Tips & Tricks
Per serving
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