Apricot Millet Muffins
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Apricot Millet Muffins
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These Apricot Millet Muffins are low in sugar but high in deliciousness! Make these for your next snack or breakfast and try not to eat them all in one sitting.
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Ingredients
- 1/2 cup millet
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg
- 2/3 cup brown sugar
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 3/4 cup dried apricots, chopped
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 Information
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Calories
210kcal
(11%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
4g
(6%)
Cholesterol
10mg
(3%)
Sodium
220mg
(9%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Cholesterol | 10mg | 3% |
| Sodium | 220mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
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