Great Recipe! I made these Gluten Free by substituting Bob's Red Mill GF mix and they were so light and fluffy. The millet was a nice crunchy surprise. A very different but pleasant muffin. Also, I had to sub yogurt for buttermilk since it was all I had on hand and it was great! Delicious with a little jam!

I adapted this recipe to make a non-gluten version as another reviewer has done. I substituted the flour with equal parts white rice flour, tapioca flour, and oat flour. Instead of buttermilk, I used sour cream and added a few tablespoons of regular milk to thin the mixture a bit. I also added about a cup of fresh blueberries and did not add millet. The muffins turned out very light and airy with a bit of a grainy texture (perhaps from the tapioca flour?). The only thing was that they were a tad dry even though I used sour cream. I would also add more honey/sweetener next time and fill the cups two thirds instead of halfway.

My husband and one year old son loved them. The honey really adds a sweet taste.

I ground my own wheat for these. They turned out wonderfully well - not dense like many whole wheat recipes. I also added chocolate chips to a few as an experiment. It wasn't so great. But what was great was adding a teaspoon of apricot or blackberry jam to the middle of the muffins before baking. They were yummy! I will definitely use this recipe again. It's healthy and delicious and is very versatile.

Made recipe as listed. I really liked these muffins. The added crunch from the millet was nice. Whole family loved them. I got 12 muffins that were a little over the top of muffin pan.

very nice for afternoon & evening snacks. i add a little more millet than stated, b/c i love the little crunchies. the only disappointment was that they're very crumbly & make a mess (which my dog appreciates!)

So good! Even my anti-health food hubby loved them. I did 2 cups wheat flour and 1/4 flaxmeal, and I added a dash of cinnamon. I made them into mini muffins and they took about 10 minutes.

Yum! I AM guilty of changes - half applesauce for the oil, ground oatmeal and seven grains for the millet and part of the flour, and I also added walnuts, raisins, and cranberries. But - excellent whole-grain taste and very moist, tender, and just a little bit of chew; a great base. I'll definitely make again! Thanks :)

Made these this morning, these are more of a cornbread type muffin. The millet was crunchy (I added 3/4 cup based on other reviews). I found them rather bland and thought they would be better with jam. I will make them again but will add more flavoring ingredients such as cranberries/walnuts or an extract. They would however be absolutely excellent with chili just as they are.

I made these muffins today and added some dried fruits and walnuts. I also used applesauce fr the oil. These muffins are really yummy and the millet gives a great crunch.

This makes the best gluten-free muffin I have tasted--light, crunchy, sweet. I made the following changes to make it gluten-free: I used 1 cup of millet flour, then 1/2 cup each of the following: rice flour, white bean or fava bean flour, and amaranth or quinoa flour. Feel free to make other substitutions for these flours if you have other favorites. I also used soy milk instead of buttermilk, adding 1 Tbsp. of vinegar to the soy milk and letting it sit for five minutes. Great recipe--everyone loves it! The honey makes it irresistable to my sweet tooth.

This recipe is really easy. Even my husband--who usually hates whole grains--loves these muffins. The next day they are best served with butter and jelly.

Great muffins! My picky eater of a husband complained only that that the millet made them too crunchy (he doesn't like it when I use medium milled corn meal for corn bread either). I plan to soak the millet for a few hours when I make these again. Thank you for a great and healthy recipe.

Very yummy! I was surprised how light these were with the whole grain. I made the following substitutions: generous with the millet, substituted half the whole wheat flour with millet flour, used powdered buttermilk, substituted half the oil with applesauce, and for extra flavor added a splash of vanilla and mini chocolate chips.

These muffins are very tasty. I made them once at the servings provided. I ate them so fast, the next time I made them, I tripled the batch and froze the extras. They're my favorite muffin to make so far!

These were only good when you consider how good they are for you. And while I suppose anyone looking at a sugarfree millet muffin recipe really values nutritional density in their food, I think that at least one review here should acknowledge that. They're great for you and taste ok too... I also tried making them with only 1/4 c oil, 1 apple grated, some cinnamon, nutmeg and dried cranberries, and they were better.

These were great! When I noticed the recipe had no sugar I was concerned, but my daughter and I loved these. I made them in mini-muffin tins and they're a wonderful snack for my daughter (& me) - yummy yet healthy! My boyfriend ate them with chili and said they remind him of cornbread muffins but (I don't like cornbread) I really liked these... I couldn't find a small jug of buttermilk so I found another recipe with buttermilk to use up the rest of the buttermilk with.