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.
0 Preheat oven to 375 F.
1 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.
2 In a bowl, mix the flour, baking powder, baking soda and salt. Stir in the toasted millet.
3 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.
4 Add the mashed bananas, vanilla extract and buttermilk and beat until combined.
5 Slowly add the dry ingredients to the wet and mix in the chopped apricots until just combined.
6 Grease muffin tins and fill cups 2/3 full with batter.
7 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).
8 Cool muffins for 5 minutes in their tins, remove and continue to cool.
