Banana Chocolate Chip Millet Muffins from Peas and Thank You

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Test-driven by Debbie Soares, Assistant Product Manager Nonfiction and her husband Brenton Soares

Banana Chocolate Chip Millet Muffins

Ingredients
2/3 cup millet
1 1/2 cups whole wheat pastry or white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 bananas, mashed plus 1 banana, sliced
1/2 cup organic brown sugar
2 tablespoons canola oil
1/2 cup non-dairy or organic milk
1 teaspoon vanilla extract
1/2 cup dark chocolate chips

Directions
Preheat oven to 375 degrees. Line a tin with muffin papers and set aside.

Place millet into a food processor, spice mill or high-speed blender and pulse into a fine texture. Pour into a large bowl and add flour, baking powder, baking soda, salt and cinnamon.

In a smaller bowl, combine mashed bananas, brown sugar, oil, milk and
vanilla.Add the wet ingredients into the dry and stir until just combined. Fold in chocolate chips.Spoon the batter into muffin cups and top with banana slices.

Bake for 17 to 19 minutes.

Nutrition Information per Serving
115 calories, 6 g total fat, 1 g saturated fat, 4 mg cholesterol, 330 mg sodium, 12 g carbohydrates, 1 g fiber, 4 g protein

Tip from Mama Pea, Sarah Matheny
Make sure to grind the millet in a food processor or blender before adding it to the batter. Whole millet grains won’t soften in the muffin like the homemade “millet flour” does.

***

Our household consists of two urban city-goers from Dubai, myself and my husband. We are used to eating lots of meat, from chicken shwarmas to lamb kebabs to Arabic meat pies. Having lived the busy urban city lifestyle for most of our lives in Dubai, we chose to take a break from the city when we made our home in Canada. Our country living home outside of Toronto, in Halton Hills, consists of 5 acres, 3 dogs, 1 bird, and a personalized 300 high heeled stiletto closet–that describes our home perfectly (in my head anyway.) We both love to cook so, between Brenton’s busy realtor schedule and my two hour daily commute, we make sure we do so together every night. Our two happy tummies = our happy home!

Handsome Hungry Hungry Hippo, I mean Husband (aka HHHH or Brenton Soares ;) )

HHHH is up to eating anything I make- and complimenting it! He helps with all the chopping and cutting–I’ve never seen someone handle a Slap Chop better than he can. The Three Musketeers Jigga, George and Little Henry (aka our puppies), are always around somewhere and Hungry Hungry Jackie is the bird of the house.

HHHH didn’t have any chopping to do for this recipe, so he patiently worked on his Mac Sunday morning, while I whipped up the muffins for breakfast! The muffins were quick and easy to bake–with the longest time being the baking! HHHH and the Three Musketeers milled around the kitchen enjoying the fresh-baked smell of the muffins for a very long time. HHHH even said that I should smell like a muffin all the time–not really sure how I’m supposed to react to that one! Jigga put on a dance sniffing the air trying to eat it! :D Participation of the family members provided entertainment to the chef!

Best Part of the Experience?
Licking the oooeey gooeey melted chocolate chips from the fresh-out-of-the-oven muffins. Banana and chocolate complement each other so perfectly. The not-so-best part was HHHH sneaking Hungry Hungry Jackie some banana–that bird gets too much attention!

I have been requested to make these muffins every Sunday morning for breakfast! The texture of the millet makes the muffins feel healthy and hearty. We used whole wheat flour as well, which we felt tasted better. I made a second batch for work using almond milk (we are trying to cut down on dairy) and we found that we liked the added nut flavour to the chocolate and the banana. We finished off the second batch for dessert after dinner with some ice wine!

For more information about Sarah Matheny, you can visit her blog, Peas and Thank You, find her on Facebook and follow her on TwitterPeas and Thank You the book will be available in bookstores July 26, 2011.

Discussion Question of the Day:

What kind of muffins are the best additions to a healthy breakfast?

Commenters who answer the discussion question are eligible to win our Peas and Thank You prize pack. Only U.S. and Canada residents can win, unfortunately. For full contest details, click here. Good luck everyone!

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22 Responses to Banana Chocolate Chip Millet Muffins from Peas and Thank You

  1. Some type of whole-grain muffin. I like lemon poppyseed, although that doesn’t really qualify. I also like blueberry muffins. I’ve got ideas about making some type of savory, breakfast-casserole muffin, but no recipe yet.

  2. Pingback: » Extra Hour Muffins Sweet Tater | Food | Fitness | Etc.

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