BANANA-DATE MILLET MUFFINS.

This is one of my fave quick muffin recipes to throw together for a quick breakfast or snack! It’s adapted from one of my most used cookbooks, It’s All Good by Gwyneth Paltrow. I add some of my sourdough discard, but if you aren’t about that sourdough makin’ life, just skip it. Try it and let me know how you like it! I tend to double the recipe and freeze half. I also like to make some of these in mini muffin tins!

2 cups flour plus 1 tbsp set aside
2 teaspoons baking soda
2 teaspoons baking powder
Pinch of sea salt (I like using Redmond Real Salt, I get it and all my baking staples from Thrive Market)
1/2 cup millet (uncooked)
2 overripe bananas, mashed up
1/2 cup olive oil
1/4 cup sourdough discard (optional)
2/3 cup maple syrup
2/3 cup almond milk
2 teaspoons vanilla
6 pitted and finely chopped dates
1/2 cup mini chocolate chips

Preheat oven to 350 degrees, line muffin tin with paper liners or grease with coconut oil. Toss dates with a tablespoon flour (this helps them not sink to the bottom!) and set aside. Mix dry ingredients together. In a separate bowl, mix mashed bananas, sourdough discard (if using), olive oil, almond milk, maple syrup, and vanilla. Mix wet and dry ingredients. Add millet, dates, and mini chocolate chips, mix. Fill muffin tins 3/4 of the way full, and bake 18 minutes until a knife comes out clean.

Then tell me how much you love them!!!