Sorghum Millet Apricot Raspberry Muffins

These delicious healthy gluten-free and dairy-free apricot raspberry muffins are made with coconut sugar, olive oil, sweet white sorghum and millet flour.

healthy gluten-free and dairy-free apricot raspberry muffins are made with coconut sugar, olive oil, sweet white sorghum and millet flour

Sorghum Millet Muffins

I love baking muffins with sorghum and millet flours. The combo made wonderful spiced zucchini muffins and banana muffins that were gluten and dairy free! This time we are changing out the fruit and trying it with raspberries and apricots while they are in season.

Sorghum is naturally gluten-free and high in fiber, protein, minerals and antioxidants.   Millet is an ancient grain that is really good for you, too. It is gluten-free and a great source of protein, fiber, vitamins and minerals.

We want to feed those gut bugs lots of dietary fiber and to improve your health and help limit inflammation.

Summer product from our Imperfect Foods Delivery includes 6 oz raspberries and little apricots we are going to use to make muffins

Imperfect Foods Delivery

About a month ago we signed up for food delivery from Imperfect Foods. We get a box filled with seasonal fruits and veggies that would otherwise be directed to a landfill because they don’t live up to what people expect in the grocery store.

I love summer fruit and I’m so happy about our delivery today.  Honestly, most of the imperfection is just food that is smaller than what you would find at the grocery store.  I’ve been super impressed with the quality of avocados and the fruit.

Brett says it is so much easier to go pick up supplies at the store when he can avoid picking through the produce section.   A harder place to social distance. And I love that I can customize the box and make a menu so we don’t waste anything.

If you want to try it out, and save me $10 on my next order, here is my referral link to sign up!

About 5 ounces raspberries cut in half and 2 small apricots cut into small pieces after removing the skin

Summer Fruit

Two weeks ago we got a bunch of peaches while they were in season. I made a cobbler but the recipe for the gluten-free topping was not that great so I didn’t post it. I’m still trying to find a good gluten-free cobbler recipe.

But for now I’ll stick to these amazing muffins that I know will work. We got some raspberries that were nice and ripe and lovely little apricots. I love the idea of those flavors together so we decided to make some healthy delicious muffins.

closer view of apricot raspberry muffins are made with coconut sugar, olive oil, sweet white sorghum and millet flour

I’m so glad we did!!! They turned out awesome. Look at that beautiful fruit inside. And they are also dairy-free but still nice and moist. We use clean ingredients like:

  • high-quality olive oil or avocado oil
  • organic coconut sugar
  • Bob’s Red Mill gluten-free millet and sweet “white” sorghum flours
  • Vital Farm’s eggs
  • organic raw cane sugar
  • guar gum instead of xanthan gum
a look inside the gluten-free and dairy-free apricot raspberry muffins

Sorghum Millet Apricot Raspberry Muffins

These delicious healthy gluten-free and dairy-free apricot raspberry muffins are made with coconut sugar, olive oil, sweet white sorghum and millet flour.

Course Breakfast, Snack
Cuisine American
Keyword apricot raspberry muffins, healthy, muffins
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 12 muffins
Author Deana Larkin Evans

Ingredients

  • 1 cup organic coconut sugar
  • 1/2 cup high-quality olive oil
  • 2 tsp homemade vanilla extract
  • 2 large eggs
  • 3/4 cup millet flour
  • 3/4 cup sweet “white” sorghum flour
  • 1 tsp guar gum
  • 1/2 tsp baking soda
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp pink Himalayan salt
  • 5 oz raspberries
  • 5 oz apricots pieces (2 small or 1 large)
  • 2-3 tbsp organic raw cane sugar

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. Wash, rinse and dry the raspberries and apricots. Cut the raspberries in half. Peel off the skin of the apricots. Cut into small pieces. Set aside.

  3. In a stand mixer or large bowl, combine the coconut sugar, EVOO, vanilla and eggs. Add the flours, guar gum, baking soda, baking powder and salt (but don’t add the raw sugar yet). Mix at medium speed until well combined.
  4. Gently fold in the fruit. Use an ice cream scoop to divide the batter into the wells of the muffin tin (about 2/3 full). Sprinkle with the raw cane sugar (this is optional but it does add a nice little crust).
  5. Bake for 24 minutes or until a toothpick inserted in the middle comes out clean. Oven temperatures vary so start checking around 20 minutes. Smell really is a great indicator of doneness.
  6. Let cool completely on a cooling rack and then store in a container in the fridge for the week.
  7. Nuke for a few seconds in the morning and you have a wonderful, moist, healthy and delicious breakfast! Enjoy!

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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