This was inspired by a quinoa muffin recipe in Better Homes and Gardens. The main change is that I swapped out quinoa for millet, which is less expensive and doesn’t have the ethical issues associated with quinoa importation. Millet grains are about the same size as quinoa and have a delicious nutty flavor reminiscent of corn.
This recipe is also completely whole-grain and low in fat. You also have the option of making it without added sugars.