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Millet Muffins

Millet Muffins


"A lightly sweetened, extremely yummy muffin."
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25 m servings 176 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
  2. In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
  3. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

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Read all reviews 95
  1. 116 Ratings

Most helpful positive review

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 followi...

Most helpful critical review

Utterly tasteless. Unusually bland even for healthy muffins. I had to make subs, but no different than anyone else. I subbed barley malt syrup for honey, almond milk and lemon juice instead of...

Most helpful
Most positive
Least positive

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 followi...

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 - excel...

i am the baker for a whole foods co-op in northern minnesota and i have to make muffins every morning. just on a whim, i tried these this morning and i was so pleased! they are delicious and i ...

I really love this recipe. I add extra millet for the crunch. It works perfectly as is, and also doubles very well. My kids eat these faster than I can make them, and it's so healthy for them...

Yummy. I made 4 dozen mini-muffins, baked for 10 minutes. I manufactured "buttermilk" by adding a T of lemon juice to a cup of milk. I subbed 1/4 c non-fat vanilla yogurt for half the oil. Th...

I'm a novice when it comes to millet, and when people talked about the 'crunch' in the muffin, I almost got scared off. That didn't sound good. But it is! It's delicious! I didn't have quite...

One question - is it millet flour or millet seeds that are used? Just confused by the ingredient list and the instructions. The picture looks like seeds, and some members mention crunch, but ...

These were so good! I may never make cornbread muffins with a meal again - I'll make these! The millet was such a yummy crunchy addition. I subbed some wheat bran and flaxseed meal for about ...

WOW! I loved this recipe! Very healthy due to the 100% whole wheat and the millet, but still light and fluffy enough to entice my taste-centric family. I had already eaten breakfast this morning...

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