Gluten Free Millet and Date (and some sneaky choc-chip) Muffins

Up your breakfast game with some millet muffins. Serve them warm from the oven and feel like a breakfast Goddess/God.  I really wanted to keep these fully wholesome and opted for deliciously unctuous mejool dates for the adults, but resorted to baking half using some some dark chocolate chips for the kids.  I'll do anything to get some millet and flaxseeds into them.  That's right, I'm a pushover.

Gluten Free Millet and Date (and some sneaky choc-chip) Muffins
slightly adapted from here

makes 12

2 cups gluten free flour blend (recipe here)

1/2 cup millet meal

2 teaspoons baking powder

2 teaspoons baking soda

Big pinch fine sea salt

1 teaspoons ground ginger

1/3 cup ground flaxseeds 

2/3 cup buttermilk (or almond milk if you want to keep it vegan)

2/3 cup coconut syrup (or maple syrup)

2/3 cup extra virgin olive oil

1 cup mejool dates, chopped (some halved for topping) OR (1/2 cup of mejool dates and 1/2 cup dark chocolate chips if you're like me and have kids who refuse to eat dates)

Preheat the oven to 200C.  Line a 12-hole muffin pan with paper liners. Set aside.

Put the flour, millet, baking powder, baking soda, salt, ginger and flaxseeds in a bowl and whisk to combine and break up any lumps.

In a separate bowl, whisk together the syrup, buttermilk and olive oil.  Pour this mixture into the dry ingredients and mix to combine.

If you are just making the fully wholesome date muffins, then add the chopped dates to the batter and stir to combine.  If you are making 6 date muffins and 6 chocolate chi muffins, split the batter in half by pour half the batter into a separate bowl.  Add the chopped dates to one bowl and the chocolate chips to the other bowl.  Spoon the batter into the prepared pan, top with date halves, or chocolate chips for the choc-chip muffins, and bake for 18 - 20 minutes.

Remove from the oven and transfer them to a wire rack to cool slightly before serving.  These muffins are delicious served unadulterated, but I served them with my homemade Orange and Vanilla Bean Marmalade.