Banana Chocolate Chip Millet Muffins

Originally found in the cookbook Peas and Thank You by Sarah Matheny (but adapted a bit)

Ingredients:  

2/3 cups millet

1 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 bananas, mashed

1/2 cup organic brown sugar

2 Tbsp olive oil

1 tsp vanilla extract

1/2 cup dark chocolate chips (preferably dairy free)

Directions:

Preheat oven to 375 degrees.  Line a muffin tin with silicone muffin cups if you have them, or paper if you don't.

Place millet into a food processor, spice mill, or high-speed blender.  I used a coffee grinder, though I have no idea why we have one since we don't drink coffee.  Pulse into fine texture.

Pour into a large bowl and then add the pastry flour, baking powder, baking soda, salt, and cinnamon.

In a smaller bowl, combine the mashed bananas, brown sugar, oil, milk, and vanilla.

Add the wet ingredients into the dry and then stir until just combined.  Then add the chocolate chips.  I use the dairy, nut, and soy free Good Life Chocolate Chips.

Spoon batter into muffin cups.  Bake for 17-19 minutes.  Cool on a wire rack and enjoy!  Makes about 18.

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