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.

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 240 kcal per serving

Ingredients

½ cup - millet
1 cup - all purpose flour
¾ cup - whole wheat flour
1 tsp - baking powder
½ tsp - baking soda
½ tsp - kosher salt
1 cup - buttermilk
1 - egg
⅔ cup - brown sugar
¼ cup - unsalted butter
1 tsp - vanilla extract
2 - ripe bananas
¾ cup - dried apricots

Instructions

Preheat oven to 375 F.
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.
In a bowl, mix the flour, baking powder, baking soda and salt. Stir in the toasted millet.
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.
Add the mashed bananas, vanilla extract and buttermilk and beat until combined.
Slowly add the dry ingredients to the wet and mix in the chopped apricots until just combined.
Grease muffin tins and fill cups 2/3 full with batter.
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).
Cool muffins for 5 minutes in their tins, remove and continue to cool.

Nutrition