Blackberry Millet Muffins

Blackberry Millet Muffins 2

I purchased some BeAuTiFuL organic blackberries the other day. Large, juicy, and slightly tart. I was contemplating what to make with these babies…jam, tart, crumble. Hmmmm, I know. I wanted a muffin. A soft muffin with juicy blackberries. The kind of muffin where you can’t just eat one because it is so delicious and moist and flavorful…and suddenly you realize that six muffins are gone and you only have six left! Panic ensues and you knew you should have tripled or quadrupled the batch! Or something like that may have happened to me and these muffins. Maybe. (wink-wink)

Blackberry Millet Muffins 3

Blackberry Millet Muffins 4

2 flax eggs (2 tablespoons flax seed meal + 5 tablespoons water)
1/4 cup plant-based milk
3/4 teaspoon apple cider vinegar
1 1/2 teaspoon baking soda
2 tablespoons maple syrup
1/2 cup coconut sugar
1 cup unsweetened applesauce
1/4 teaspoon sea salt
1/4 cup hazelnut meal or almond meal
1 cup millet flour
1 cup gluten-free flour blend
1 cup blackberries, sliced in half

Preheat oven to 350 degrees and line a standard muffin tin with 12 paper liners. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes. Also measure out plant-based milk in a liquid measuring cup and add apple cider vinegar and baking soda. Whisk to combine and set aside. To the flax egg, add maple syrup, coconut sugar, applesauce and whisk vigorously for 1 minute to dissolve sugar. Add salt and whisk to combine. Then add plant-based milk mixture and whisk again to combine. Add hazelnut meal, millet flour and gluten-free flour and whisk until just combined and no large lumps remain. The batter should be quite thick and scoopable. Add blackberries and gently fold into the batter. Scoop batter into muffin liners – fill them about 3/4 full. Bake on a center-positioned rack for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove muffins from the pan and let cool on a cooling rack. Try not to eat the whole batch!

(Adapted from Recipe Source: Minimalist Baker)

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *