Millet & Mango muffins


I’ve had this little pot of millet flour sat in my baking cupboard for ages- I bought it because I was curious, and largely because it was on special offer. I had no idea what its uses were, or what on earth I was supposed to do with it.

Skip to yesterday, when my toddler was having a semi-meltdown because I politely asked her not to get in to the cat litter tray with the cat, yet again. Some days these little people just want it their way, and I’ve found that having a nifty little snack (healthy and sugar free to boot) ready to go, is the perfect thing for these situations…

While said ‘tantrum’ was in semi-full swing, I was already in baking mode, getting everything prepped and warm. I wasn’t too sure how the millet would taste, hold its structure, or even look once baked. The fact that I’m sharing it today, will indicate to the most discerning reader, it was a huge toddler taming success. (And I haven’t stopped eating them either).

These were whipped up in less than five minutes, and baked in just under 20 minutes. Daddy held down the fort and engaged in some Duplo creation and distraction, and before she knew it, the little one was chowing down on one of these lovely little bites in no time at all, and the litter tray was forgotten about. Until tomorrow.


Recipe: (yields 12 muffins)

  • 1 mango
  • 1 banana
  • 130g millet flour
  • 1 tbsp chia seeds
  • 1 tbsp desiccated coconut
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp coconut oil
  • 1 tbsp milk (we use almond)


Preheat oven to 180c and warm muffin tray with cases. NutriBullet/blender, mixing bowl.

  1. Blitz mango pulp and banana in blender.
  2. In a bowl mix flour, baking powder, desiccated coconut, and chia seeds. Add the fruity mixture and coconut oil and combine.
  3. In a small bowl, whisk up the egg so that its nice and fluffy, and gently pour it into the muffin mixture, folding through carefully so as not to deflate it.
  4. The mixture should be loose, but not runny. Only add in a small amount of milk at a time, and see how it changes. My advice is to go with your gut- a slightly thicker mixture than runny and watery is the way to go!
  5. Spoon into muffin cases, then sprinkle more chia and coconut on top.
  6. Pop into oven for 15-18 mins, then check with a toothpick. If its clean, bingo. If not, try in two minute intervals and see how you go. Mine ended up taking about 17 mins, in a fan oven.


You could really play with the additions here, adding chopped nuts, lime zest, hemp seeds…

2 thoughts on “Millet & Mango muffins

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