Along with breakfast pancakes, I often make these vegan millet muffins.
I use this recipe by Sharon Palmer. In her recipe, she uses blueberries, but I do not. I also do not add sugar. I serve this with a jelly / tart jam and our family has gotten used to sugarless stuff!
The muffins are crunchy and fluffy and I use chia and flax seeds instead of egg so that works out perfectly for me! I used a plant-based milk, and a mix of whole wheat, millet and all purpose flour. See my recipe below, or visit Sharon's site by clicking on her name above!
¾ cup plant-based unsweetened plain milk
1 teaspoon vanilla extract
1 tablespoon chia seeds
1 tablespoon flax seeds, ground
1/3 cup oil
½ cup whole wheat flour
½ cup millet flour
½ cup all purpose flour
2 teaspoons baking powder
Pinch salt
Add sugar if you wish.
INSTRUCTIONS
Preheat oven to 375 F.
In a bowl, mix plant-based milk, vanilla, chia, flax, and oil
Stir in flours, baking powder and salt
Line muffin liners in your muffin pan, and fill them half-way
Bake for about 30 minutes
Naval oranges as sides and an almond milkshake with fresh mango, red beet powder and a teaspoon of agave.
