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Millet & Ginger Muffins

Adapted from Mollie Katzen’s Crunchy Millet Muffins (from Get Cooking)

Category: Breads + Baked Goods Breakfast Dips + Sauces Dips and Sauces Kitchen Tricks Salad Side Dishes Snacks
  • 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


  • 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.