Banana Chocolate Chip Millet Muffins have a delightfully crunchy twist packed into each bite. Millet is a nutrient-rich whole grain with plenty of fiber and a satisfying texture that adds a subtle layer of nutty flavor. Combined with naturally sweet bananas and rich dark chocolate, these ultra moist muffins have all the right ingredients to start your day off on a high note.
Yields12 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
Chia Egg
2tbspchia seeds
6tbspwater
Dry Ingredients
2cupsorganic oat flour
½cuporganic millet (dry)
2tspbaking powder
2tspground cinnamon
¼tspsalt (optional)
Wet Ingredients
¾cupplant-based milk (unsweetened)
2tbsptahini
¾cupripe banana (mashed)
½cupapplesauce (unsweetened)
½cupdate paste (link in Chef’s Notes)
2tspvanilla extract
¾cupwalnuts (optional, chopped)
½cupvegan dark chocolate chips (fair or direct trade)
Directions
1
Preheat oven to 400 degrees F. Set aside a silicone muffin mold or add muffin papers to a muffin tray (will make 12 regular size muffins or 24 mini muffins).
2
Add the chia and 6 tablespoons of water to a small bowl. Mix and set aside.
3
In a large bowl, combine the dry ingredients and set aside.
4
In a medium bowl, whisk together the milk, tahini, banana, applesauce, date paste and vanilla extract. Small pieces of banana are okay (doesn’t need to be completely blended).
5
Add the wet ingredients to the flour mixture and stir until just combined (don’t overmix).
6
Mix the chia and water once more and fold the chia eggs into the batter.
7
Fold in the walnuts, if using, and chocolate chips.
8
Spoon batter into the muffin cups, filling them about ¾ full.
9
Bake for 15–17 minutes or until golden. Let cool for 5 minutes before enjoying. Now enjoy your Banana Chocolate Chip Millet Muffins!
Chef's Notes
Substitutions Use flax meal in place of chia seed for the “egg.”
Instead of oat flour use whole wheat, buckwheat or other flour of choice. Or, you could use a blend of flours.
Use almond butter in place of tahini.
Use maple syrup in place of date paste.
Flour-free We’re sorry, BLE friends. We don’t have a flour alternative for this recipe.
Prep Ahead Make the date paste ahead of time if you plan to use homemade.
Storage Store banana chocolate chip muffin leftovers in an airtight container in the refrigerator for up to seven days. Reheat in the oven at 375 degrees F for 10 minutes.
Ingredients
Chia Egg
2tbspchia seeds
6tbspwater
Dry Ingredients
2cupsorganic oat flour
½cuporganic millet (dry)
2tspbaking powder
2tspground cinnamon
¼tspsalt (optional)
Wet Ingredients
¾cupplant-based milk (unsweetened)
2tbsptahini
¾cupripe banana (mashed)
½cupapplesauce (unsweetened)
½cupdate paste (link in Chef’s Notes)
2tspvanilla extract
¾cupwalnuts (optional, chopped)
½cupvegan dark chocolate chips (fair or direct trade)
Directions
1
Preheat oven to 400 degrees F. Set aside a silicone muffin mold or add muffin papers to a muffin tray (will make 12 regular size muffins or 24 mini muffins).
2
Add the chia and 6 tablespoons of water to a small bowl. Mix and set aside.
3
In a large bowl, combine the dry ingredients and set aside.
4
In a medium bowl, whisk together the milk, tahini, banana, applesauce, date paste and vanilla extract. Small pieces of banana are okay (doesn’t need to be completely blended).
5
Add the wet ingredients to the flour mixture and stir until just combined (don’t overmix).
6
Mix the chia and water once more and fold the chia eggs into the batter.
7
Fold in the walnuts, if using, and chocolate chips.
8
Spoon batter into the muffin cups, filling them about ¾ full.
9
Bake for 15–17 minutes or until golden. Let cool for 5 minutes before enjoying. Now enjoy your Banana Chocolate Chip Millet Muffins!
