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Banana-Millet Muffins

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Banana-Millet Muffins



12 servings


20 min


40 min


60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


Amount Measure Ingredient Features
2 cups whole-wheat flour
¼ cup soy flour
plus 1 tbs
* Camera
2 teaspoons baking soda
½ teaspoon salt
cup millet
½ cup applesauce
2 large liquid egg substitute
2 cups bananas
mashed over-ripe
¼ cup golden raisins


Amount Measure Ingredient Features
473 ml whole-wheat flour
59 ml soy flour
plus 1 tbs
* Camera
1E+1 ml baking soda
2.5 ml salt
79 ml millet
118 ml applesauce
2 large liquid egg substitute
473 ml bananas
mashed over-ripe
59 ml golden raisins


Preheat oven to 350℉ (180℃) . In a large bowl, mix together flours, baking soda, salt, and millet. Set aside.

In blender, purée on high speed the applesauce, egg or equivilent, bananas and raisins. Add wet stuff to dry, moisten evenly.

Spoon batter into non-stick 12 muffin tin deviding evenly and bake 40 to 50 minutes at 350℉ (180℃) or until browned.

Remove muffins from pan, cool to room tempeerature.

Wrap and chill. Or eat on the spot.

* not incl. in nutrient facts Arrow up button



there is no mention of whether the millet is to be cooked or soaked at least before adding to the batter. I don't think the millet is going to cook this way!


I have made this recipe for several years, because of the healthy benefits, I always just wash the millet in a fine sieve, then dry them in a kitchen paper towel, and these muffins always turn out delicious!



Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 1355% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 192mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 9%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

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