Both corn and millet are gluten free grains that can be used for a variety of recipes. My Millet-Corn Muffins are a quick and easy option for breakfasts, snacks, or desserts. I sometimes have them for breakfast with a side of turkey bacon or a little yogurt. Other times, they really hit the spot as a mildly sweet treat. They have a corn muffin feel to them, but because they are made from millet as well, they have more of a neutral flavor and texture.
When I serve these as a dessert, I will drizzle some vegan chocolate over the tops of each muffin. It adds a hint of indulgence, but it still isn’t overly sweet. Kids seem to like these for the same reasons that I do…mild-neutral flavors, snack-like, a little sweet, and sometimes drizzled with chocolate!
If you are allergic to corn, you can substitute another gluten free grain for the cornmeal in this recipe. I would suggest something similar in flavor such as sorghum; just be aware that the texture may be different. Enjoy!
- ¾ cup of millet flour
- ¼ cup of cornmeal, yellow
- ¼ tsp of salt
- 1 tsp of xanthan gum
- 1/3 cup of canola oil
- 1/3 cup of water
- 1/3 cup of unsweetened applesauce plus 2 Tbsp of coconut sugar
- 1 Tbsp of vanilla
- Optional: ½ cup of vegan chocolate chips, melted
- Preheat your oven to 350 degrees and prepare muffin tins with liners.
- Combine all of your dry ingredients in a medium mixing bowl.
- Add in your wet ingredients and mix until it forms a thick and creamy batter.
- You can add a little extra water if the batter feels too dry or overly thick.
- Scoop about 2 Tbsp of batter into each muffin liner. They should be about 3/4 of the way full so they have room to grow in the oven.
- Bake for about 10-15 minutes on your center rack in the oven at 350.
- You’ll know these are done when they puff up and a toothpick inserted into the muffin comes out dry.
- Let them cool for about 10 minutes.
- If you want to add a little sweetness to these millet-corn muffins, melt your vegan chocolate chips in the microwave 10 seconds at a time until they are starting to melt. Do short segments of time so you don’t burn your chocolate. You can also use a double boiler, but it is a little more mess to clean up and a little extra time to the recipe. Once the chocolate is starting to melt, stir it with a spoon and then the chocolate will become smooth and creamy. Drizzle a ½ teaspoon or so over each muffin.
- *This recipe is nut free if you substitute another sugar for the coconut sugar.
- When serving these for dessert, I always add the chocolate drizzle (you can see what it looks like in the picture here).