Recipe: Gluten-Free Vanilla Muffins

August 11, 2015 Updated: September 7, 2015

Sneak some healthy gluten-free whole grains into your diet with this delicious dessert or mid-morning treat. Easy-to-make millet is the secret ingredient in this muffin recipe, and it is an excellent source of protein. It’s also great for remineralization—containing high levels of iron, magnesium, and potassium. 

Makes: 12

1 egg
1/4 cup melted coconut oil (for a buttery taste, use Ellyndale Organics butter-infused coconut oil)
1/2 teaspoon vanilla extract
1 1/2 cups organic millet, cooked
1/3 cup organic sugar
1 teaspoon baking powder

Heat oven to 350 degrees F and lightly grease a muffin tin.

In a bowl, combine egg, coconut oil, and vanilla extract.

In a blender on medium speed, combine cooked millet, organic turbinado sugar, and baking powder.

Slowly pour egg mixture into the blender with the millet mixture. Blend until all the liquid is fully incorporated and a smooth batter has formed. Scoop batter into prepared muffin tin and bake in preheated oven for 30 minutes, until lightly browned.

Remove to a rack and cool for 10 minutes.

Serve warm and enjoy! 

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