Banana Chocolate Chip Millet Muffins
|Millet||2⁄3 Cup (10.67 tbs)|
|Whole wheat pastry flour/White whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Bananas||3 , mashed, 1 banana, sliced|
|Organic brown sugar||1⁄2 Cup (8 tbs)|
|Canola oil||2 Tablespoon|
|Non dairy milk||1⁄2 Cup (8 tbs) (Organic Milk)|
|Vanilla extract||1 Teaspoon|
|Dark chocolate chips||1⁄2 Cup (8 tbs)|
Preheat oven to 375 degrees. Line a tin with muffin papers and set aside.
Place millet into a food processor, spice mill or high-speed blender and pulse into a fine texture. Pour into a large bowl and add flour, baking powder, baking soda, salt and cinnamon.
In a smaller bowl, combine mashed bananas, brown sugar, oil, milk and vanilla.Add the wet ingredients into the dry and stir until just combined. Fold in chocolate chips.Spoon the batter into muffin cups and top with banana slices.
Bake for 17 to 19 minutes.
NUTRITION INFORMATION PER SERVING: 115 calories, 6 g total fat, 1 g saturated fat, 4 mg cholesterol, 330 mg sodium, 12 g carbohydrates, 1 g fiber, 4 g protein
This recipe is excerpted from the book Peas and Thank You by Sarah Matheny. To learn more about her or to purchase this book, please visit: PeasandThankYou.Com.