Ecodaddy is away for a three day snowboarding trip, so it’s just me and the Ecokids this weekend. What to do? What to do? Hmmm…
Bake something yummy of course!
Today’s kitchen project was borrowed and modified from Mama Pea. These whole wheat banana millet muffins have a hearty, bran-like consistency, with the mellow sweetness of banana. She adds chocolate chips to hers, but I left those out because I’m still trying to lose the pregnancy weight from little Ecobaby. Twenty-eight pounds to go. *Sigh*
We don’t keep a vegan household, but it’s nice to eat super-clean from time to time, with no animal products. Dare I admit: I do love me some organic, pastured butter spread on these muffins warm out of the oven! Mmmm….
Although millet is one of the primary ingredients in bird food, it ain’t just for the birds! Ecogirl will attest to that.
Vegan Banana Millet Muffins
- 2/3 cup millet
- 1/2 cup all purpose (AP) flour
- 1/2 cup whole wheat (WW) flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 2 bananas, mashed
- 1/2 cup turbinado sugar
- 2 Tbsp coconut oil
- 1/2 cup rice milk (can use any non-dairy milk of choice)
- 1 vanilla bean pod, scraped (you can use 1 tsp vanilla extract if you prefer)
- 12 thin slices of banana
- Preheat oven to 375 degrees. Measure millet into a food processor, coffee grinder, spice mill, or high-powered blender like Vita-Mix and pulse into a fine texture. Pour into a large bowl and add AP flour, WW flour, baking powder, baking soda, cinnamon and salt.
- Mash bananas, and add oil, milk, sugar, and vanilla. Fold the wet ingredients into the dry, and DO NOT OVERMIX! This is a cardinal rule for all muffin making.
- Spoon the batter into 12 lined muffin cups and top with banana slices. Bake 17-19 minutes.
Ecomama Says 