Millet muffins are a knock off of the classic meatloaf, without the meat. These small versions of “meatloaf” are not only vegan and gluten-free but also very versatile. Your options are endless. You can serve them as mini millet muffins, slice a millet loaf and serve with gravy, or even try them in fun shapes.
What is millet you ask? Well, it is not birdseed! Millet is a grain with many varieties; the primary types are called pearl, foxtail, proso, and finger. Yellow pros, pictured above, is found at most grocers, prepackaged or in bulk bins. So don’t buy the pet stores version it still has it’s hull on it, not digestible and probably not too tasty.
Millet is gaining recognition for being highly nutritious and gluten-free. This versatile grain contains fiber, iron, B vitamins, magnesium, phosphorus, manganese, alkaline and highly digestible. Serving for serving, millet offers more dietary fiber and antioxidants than most other grains.
Millet “meatless” muffins can be made in all types of pans and flavors. The loaf pan is the traditional option and often considered an Italian dish topped with marinara sauce. Smaller loaf tins will allow for a more consistent and even cooking throughout. Mini muffins tins are great for parties. These muffin loaves are reminiscent of Thanksgiving. They are flavored with sage, thyme, celery, onion, and garlic. These are tasty topped with shallot gravy and a side of cranberry sauce.
They are fun to make, and fun to eat. Mini tins, loaves, shapes, endless options. Once you start working with millet you’ll gain the confidence to try all types of millet recipes and be happy you did.
Millet Meatless Muffins
Millet muffins are a knock off of the classic meatloaf, without the meat. These small versions of “meatloaf” are not only vegan and gluten free but versatile. www.veganglutenfreelife.com/millet-muffins
- 2 cups cooked whole millet
- 1 tablespoon vegan butter
- 1 small sweet onion (diced)
- 4 cloves garlic (minced)
- 1/2-1 cup celery (chopped)
- 1 tablespoon thyme
- 1 teaspoon sage
- 1 cup brown rice (cooked)
- 2 egg substitutes (2 tbsp milled flaxseed + 6 tbsp water, mixed and set aside for 10 minutes)
- 1 cup non-dairy milk
- 1/2 cup vegan broth
- 1/2-1 cup gluten free bread crumbs
- salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Follow the directions on the bag of millet. One cup of dry millet will yield 2 cups when cooked.
- Make flaxseed egg mixture by mixing 2 tbsp flaxseed with 6 tbsp water and set aside to thicken for 5-10 minutes.
- Melt butter on medium heat adds the onion, garlic, and celery to the large saucepan until onions are translucent, 5 minutes.
- Add wine and cook down by half, 3-5 minutes.
- In a large bowl combine millet, brown rice, egg substitute, thyme, sage, salt, and pepper to taste and non-dairy milk.
- Stir in bread crumbs until well combined. The mixture should be sticky.
- Spoon the mixture into greased muffin tins or loaf. When using a loaf tin press the millet mixture firmly into the pan shaping with a slight dome, leave parchment paper over the sides of the pan to remove when cooking is finished. Top with shallot gravy or marinara sauce.
- Cook until golden brown 35-40 minutes. One large loaf can take up to 45-55 minutes.
For another variation, I like to top the muffins with mashed potatoes or sweet potatoes. The mini size is perfect for lunch or parties as bite sized beauties.
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