I packed these little puppies in my bag for our big move. I can’t get enough of their crunchiness. The crunchy ingredient is raw millet, but I didn’t want to scare you off with millet in the recipe title. No, you don’t have to have a beak to eat millet! When raw millet is stirred into muffin batter, it bakes up with a delicate bite.
I first had millet in a muffin when I worked in Monterey, California. The fields where I grew my crops for my Master’s thesis research were in Salinas, but my professor didn’t mind that I booked a hotel room in Monterey on the ocean. I would wake up at 5am, and drive from Monterey through the strawberry and lettuce fields to Salinas. I passed a Starbucks at the half-way point, and I loved to stop in for my daily venti hot Zen tea and grab a muffin. I bought a bran muffin one day with large chunks of dates and little balls of unidentifiable crunchiness. I couldn’t figure out what gave the muffin such delicious crunch, so I went back the next morning and asked the barista. She told me ‘raw millet’ and I nodded like I knew what that was and had been eating millet all my life—hah! I stopped in the grocery store later that day, and have been stirring millet into my muffins ever since.
Think of the millet as tiny pieces of walnuts, and do not be afraid! Plus, it’s healthy, ok? There, I said it—these are healthy with raw millet and coconut oil instead of butter. Now, wake me when it’s February and you’re ready to eat rich desserts again, mmmk?
- 1/4 cup virgin coconut oil
- 1/2 cup light coconut milk (at room temperature)
- 3 tablespoons granulated sugar
- 1 large egg
- 1/2 cup + 2 tablespoons flour
- 3/4 teaspoon baking powder
- pinch of salt
- 1/4 cup raw millet
- 1/4 cup sweet coconut flakes
- Preheat the oven to 375 and line 4 cups in a muffin pan with liners.
- In a small saucepan (or microwave), melt the coconut oil gently. Stir in the coconut milk, sugar and egg. Stir very well to combine.
- Next, sprinkle the flour, baking powder, salt and millet over the wet mixture. Stir gently to combine (do not over mix).
- Divide the batter between the 4 muffin cups and sprinkle 1 tablespoon of coconut on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Serve warm. They will keep for 2 days wrapped at room temperature.
If you don't have millet, leave it out and enjoy this small batch of coconut muffins.
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Amount Per Serving: Calories: 247Total Fat: 18gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 160mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 3g