This is an updated recipe for the Gluten Free Millet Muffins found in the Lunch Box cookbook. They’re still delicious and pair well with soups, stews, and chili-like recipes. This muffin is as close to a plain muffin as we’ll be sharing, and it also doubles as a corn free corn bread option. Millet flour has notes of corn flavour and if you haven’t had corn bread in a while, you’re in for a real treat.
Like all of our other gluten free and egg free muffin recipes, these muffins freeze well for several months, so you can make several batches and enjoy them for months on end.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Apple Free
