Apricot Millet Muffins
Serves 12
15 mins prep
20 mins cook
35 mins total
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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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.
