So I have news – good news and bad news.. and more good news!
Good news first: Today is National Peanut Butter & Jelly Day – whoohoo! Now I actually have an excuse to eat like a kindergartner 😉
The bad news is… I didn’t get my act together to share an epic PB&J recipe with y’all today.
BUUUUT I do have a different delicious recipe to share with you! And heck, I’m sure they’d make the perfect vehicle for a big ol’ spoonful of PB&J.
Enter Whole-Wheat Banana Millet Muffins
These sweet, golden, slightly nutty babies have long been in the works and are made with whole wheat flour, crunchy raw millet, and ripe nanners – one of my favorite baking staples. A little bit of brown sugar adds a sweet touch, making them ideal to grab for a mid-afternoon treat or a quick on-the-go breakfast or snack.
The inspiration behind these gems came from my favorite sandwich bread baked by the Great Harvest Bread Company, called Dakota. Dakota is a whole wheat loaf studded with sunflower seeds, pumpkin seeds, sesame seeds and raw millet. The raw millet gives the bread a fantastically nutty taste and a slight crunch that I just cannot get over. #obsessed.
So naturally I had to buy some millet and get to experimenting in the kitchen myself!
I decided to go the muffin route – I mean y’all know I am a muffin girl. And banana just seemed like a classic choice, not to mention my stash of ripe nanners on the counter aaand in the freezer 😮
So after a bit of research, a few afternoons in the kitchen, and the help of some hungry taste testers these Whole Wheat Banana Millet Muffins were born. And much to my delight they had that same nuttiness and bit of crunch of my beloved Dakota.
These slightly sweet, whole grain muffins take no time at all to whip up and can be mixed in a single bowl – I say the less dishes the better.
Whole Wheat Banana Millet Muffins
These slightly sweet, made with whole grain, nutty muffins make for a perfect on-the-go breakfast or a satisfying afternoon snack – especially with a smear of nut butter. Look for raw millet in the bulk bins (buy only what you need!) or grain aisles at local grocery stores and food co-ops.
Prep Time: 10 minutes – Bake Time: 15-17 minutes – Yields: 12 muffins.
- 3 overripe bananas, mashed
- 1/3 c brown sugar* – I’ve also had success using 1/4 c of honey in place of the sugar!
- 1/3 c unsweetened applesauce
- 1 egg, beaten
- 1 t vanilla
- 1 1/2 c whole wheat pastry flour**
- 1 t baking powder
- 1 t baking soda
- 1 1/2 t cinnamon
- 1/4 t salt
- heaping 1/4 c raw millet***
- Preheat oven to 350 degrees and coat a 12-cup muffin tin with non-stick spray or line with non-stick muffin liners.
- In a large bowl whisk together the mashed bananas, brown sugar, applesauce, egg and vanilla.
- To the wet ingredients add the flour, baking powder, baking soda, cinnamon and salt.
- Stir dry ingredients into wet ingredients until just combined.
- Fold in raw millet taking care to not over mix.
- Spoon batter into muffin tin wells; distribute evenly.
- Bake at 350 degrees for 15 – 17 minutes or until a toothpick inserted comes out clean.
- Cool muffins in pan for 5 minutes then remove from pan and let cool completely on a cooling rack.
These guys also freeze great, although mine never last long enough to make it to the freezer!
* If you or your family like a sweeter muffin increase brown sugar up to 1/2 cup.
** Can substitute white whole wheat flour or all-purpose flour; regular whole wheat flour will result in a much more dense muffin.
*** Not digging millet? No worries, stir in a handful of your favorite dried fruit, seeds, or chopped nuts.
Recipe adapted from Cookin Canuck’s Banana Nut Muffins.
So tell me…
What’s your favorite kind of muffin?
How are you celebrating National Peanut Butter and Jelly Day?
I am scheming up an epic PB&J sammie for dinner…I’m thinking PB&J panini style!