Banana millet muffinsIt seems like summer vacation sure flew by again this year. Kirstie had her first official day of prep school (Dutch ‘gymnasium’) today, and it was a long one! She was home just a little bit after 5PM. When she took off for school this morning, I packed her with food and drink and sent her away with all sorts of advice: from “remember, this is your fourth year, and you need to work much harder than ever before” to “make sure you eat well, and wash your hands before you do!” OK, so she’s 15, but hey, can I help myself? Not really. She’ll always be my child.
To welcome her back after her first day, I decided to bake some semi-healthy banana-millet muffins.

I really wanted her to come home to a house that smelled sweet and delicious. Create memories, you know? Hope you like them. We sure did! PS: The millet adds a fabulously crunchy touch!

Banana-Millet Muffins
Makes 9 muffins
  • 2 very ripe bananas
  • 50 ml almond milk
  • 50 m sunflower oil
  • 1 egg
  • 1 tsp vanilla extract
  • 100 g raw cane sugar
  • 220 g all-purpose flour
  • 1 tbsp baking powder
  • pinch of salt
  • pinch of nutmeg
  • 5 tbsps millet
Preheat the oven to 200C and either grease a muffin tin or fill it with liners. I used the sturdier type of cases that don’t require a tin. Mash the bananas in a bowl and whisk in the almond milk, oil, egg, vanilla extract and cane sugar. Over the bowl, sift in the flour, baking powder, salt and nutmeg. Add in the millet and gently fold the ingredients. Pour into the cases or tin and bake for 15-20 minutes. Allow to cool slightly.

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