Ingredients
Scale
- 1/2 cup millet
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg
- 2/3 cup brown sugar
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 3/4 cup chopped dried apricots
Instructions
1. Toast the Millet
- Preheat oven to 375°F (190°C)
- Spread millet on a baking sheet
- Toast for 5–6 minutes
- Stir/toss for even browning
- Toast another 5–6 minutes
- Cool completely
2. Mix Dry Ingredients
- In a bowl, whisk together:
- All-purpose flour
- Whole wheat flour
- Baking powder
- Baking soda
- Salt
- Stir in toasted millet
3. Prepare Wet Ingredients
- In a separate bowl or mixer:
- Beat butter and brown sugar for ~1 minute
- Add egg and beat another minute
- Mix in:
- Mashed bananas
- Vanilla extract
- Buttermilk
4. Combine
- Slowly add dry ingredients into wet ingredients
- Fold in chopped dried apricots
- Mix until just combined
5. Fill Muffin Tin
- Grease or line muffin cups
- Fill each cup about 2/3 full
6. Bake
- Standard muffins: bake ~20 minutes
- Mini muffins: bake ~14 minutes
- Muffins are done when a toothpick inserted comes out clean
7. Cool
- Let cool in pan for 5 minutes
- Transfer to a wire rack to finish cooling
Notes
- Toast millet fully: Enhances flavor and improves texture
- Use ripe bananas: They provide sweetness and moisture
- Avoid overmixing: Keeps muffins tender
