• 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

1. Preheat oven to 350F.
2. In a large bowl, combine Dry Ingredients, and set aside.
3. In a separate bowl, combine Wet Ingredients , mixing well.
4. Add Wet Ingredients to Dry Ingredients.  Stir to incorporate evenly.  Add in chopped ginger, and stir to combine.
5. 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.
6. 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.