Sweet Potato Millet Muffins


2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/2 cup millet {look for it in the bulk bins at your local co-op or health food store}

2 eggs

1 average sized sweet potato, baked and mashed {about 1 cup}

1 cup milk

1/4 cup melted coconut oil

2/3 cup brown sugar, packed


Preheat your oven to 400 degrees. Line or grease a muffin tin and set aside.

In a pan over medium high, toast the millet for 4-5 minutes, tossing while you toast. The millet should slightly pop and smell nutty when done. After toasting, remove pan from heat and set aside.

Whisk together the flour, baking powder, baking soda, salt, cinnamon and toasted millet. In another bowl, mix together the eggs, mashed sweet potato, melted coconut oil and brown sugar. Add the dry ingredients to this, along with the milk. Mix until just combined.

Fill prepared muffin tin 3/4th of the way full. Bake for 20 minutes until golden and springy.


30 minutes