Put this gluten-free version of my Honey Buttermilk Millet Muffins together this morning in mind of a friend who is trying to go gluten-less, I also promised to give this option some time ago. This recipe is really versatile, you can create any alternative flour mix you like, each changing the flavour and varying nutritional values just a bit. I have offered quite a few “or” options, please let me know if it’s too confusing. I like the buttermilk version plain, the dairy-free version with apple sauce and vanilla or the pumpkin with cinnamon. Add dried fruit too if you like, after my batch was done I kinda wish I had thrown in some of my juice sweetened cranberries! The flour combination I used below is my favourite for nutrition and taste, some flours like buckwheat and amaranth have distinct strong flavours and can be distracting but follow your taste buds! Only flour/powder you can change out is the Tapioca. Have fun!
This batch filled 6 regular sized and 24 mini cups muffin pans, (would probably make 16 regular). You can fill them with batter just to the top.
If you prefer a sweeter muffin you can add 1/4 cup of brown sugar to any version of the recipe
Muffin pan sprayed with cooking spray
3/4 cup Millet (uncooked)
1/2 cup Sweet Rice Flour
1/2 cup Brown Rice Flour
1/2 cup Millet Flour
1/2 cup Teff Flour
1/2 cup Sorghum Flour
6 tablespoons Tapioca Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 cup Buttermilk or Soy with 1 tablespoon Vinegar or Milk from Rice, Almond, Coconut, Hemp ect.
1/2 cup Sunflower Oil
1 large Egg
1/2 cup Honey or Agave (plus brown sugar if you want a sweet muffin)
1/4 cup Apple Sauce or Pumpkin Puree
1 teaspoon Vanilla or Cinnamon
1/2 cup Dried Cranberries or Raisins, Currents, Blueberries ect.
1 tablespoon Raw Sugar
Combine dry; stir wet. Add wet to dry and mix well. Add dried fruit if using.
Divide by muffin cups and sprinkle with raw sugar.
Bake for 15 minutes for regular sized, 10 minutes for mini cups.