Millet and Oat Muffins | #vegan #breakfast
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Millet and Oat Muffins

A not-too- sweet muffins great for breakfast or a lunch treat. Freezes well.
Prep Time10 mins
Cook Time15 mins
Course: Muffins
Author: Trish Cowper |


  • 1-1.2 cups non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flax seeds
  • 3/4 cups millet
  • 2/3 cups rolled oats
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup brown rice syrup
  • 1/4 cup brown sugar
  • 1/4 sunflower or other vegetable oil


  • Preheat oven to 400 F and line a 12-cup muffin pan with paper liners (muffins are easier to freeze if you bake them in liners)
  • In a small bowl mix together ground flax with non-dairy milk and vanilla. Set aside.
  • In a medium bowl mix together millet, oats, flour, salt and baking soda.
  • To the flaxseed and milk mixture, stir in brown rice syrup, brown sugar and sunflower oil. Whisk well to combine. Add wet ingredients to dry and gently fold to just combine.
  • Spoon batter into prepared muffin cups and bake about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 5 minutes in the muffin time. Then remove muffins and allow to rest on a wire rack until completely cool.
  • For freezing, wrap completely cooled muffins individually in plastic wrap and then store n an airtight container or large freezer bag for up to 6 weeks


recipe adapted from 350 best vegan recipes by Deb Roussou