Sorghum Millet Banana Muffins

These gluten-free and vegan banana muffins are made with organic coconut sugar, smashed ripe bananas, avocado oil, applesauce, cinnamon, millet flour and sorghum flour.

Gluten-Free, Dairy-Free Sorghum Millet Banana Muffins

Homemade Muffins

We love making homemade muffins around here because you can control all the ingredients that go into them. And banana muffins are definitely a favorite.

Some of my early recipes were for banana oat muffins made with Better Batter all purpose gluten-free flour and certified gluten-free rolled oats.

Then I made vegan banana oat muffins using a combo of gluten-free oat flour and sorghum flour to increase dietary fiber in the muffins. #feedthegutbugs

In this recipe I’m using millet and sorghum flours instead and changing up the recipe just a bit. They really turned out delicious, nutritious with really nice texture.

Gluten-Free, Dairy-Free Sorghum Millet Banana Muffins

Clean Eating

One of the things that I think about when I use the term “clean eating” is trying to avoid pesticides in foods (glyphosate/Round Up in particular). As well as trace antibiotics.

Who knows what they might be doing to our gut bacteria and overall health.

So we try to avoid GMO foods that use glyphosate as a weedkiller and usually buy non-GMO and organic – mainly anything derived from corn, sugar beet, canola and soybeans.

So we like to use organic sugar products. We really love the brand and options from Wholesome Sweet.

Our spices are gluten-free and organic as well.

Also, apples are heavily sprayed with pesticides. So we really try to eat organic apples and applesauce when possible. Here is the 2021 dirty dozen list of produce you should try to buy organic when possible.

Over the last few years, the use of glyphosate as a desiccant has really increased. They spray it on wheat and oats before harvesting. And it is showing up in a lot of oat products.

So I needed to find another flour high in dietary fiber to replace the oat flour. Read more about the importance of dietary fiber from food here. #feedthegutbugs

Gluten-Free, Dairy-Free Sorghum Millet Banana Muffins

And millet flour seemed like a great ancient grain for baking.

So we switched to millet flour and sorghum in this recipe for spiced zucchini muffins. And we loved it! The texture and taste were awesome. So we basically copied that recipe to make sorghum and millet based banana muffins, too.

I think this will be our go-to flour combo in all the old muffin recipes that use oat flour from now on.

Want More Recipes Like These Sorghum Millet Banana Muffins ?

The best cranberry orange muffins

Sorghum Millet Banana Muffins | Gluten-Free, Dairy-Free

These gluten-free and vegan banana muffins are made with organic coconut sugar, smashed ripe bananas, avocado oil, applesauce, cinnamon, millet flour and sorghum flour.

Course Breakfast, Snack
Cuisine American
Keyword gluten-free banana muffins, vegan banana muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins


  • 1 cup smashed ripe bananas (about 5 medium bananas)
  • 1 cup organic coconut sugar
  • 1/4 cup avocado oil (or EVOO)
  • 1/2 cup organic applesauce
  • 2 tsp vanilla
  • 3/4 cup millet flour
  • 3/4 cup sorghum flour
  • 1 tsp guar gum
  • 1/2 tsp baking soda
  • 1/2 tsp aluminum free baking powder
  • 2 tsp ground cinnamon
  • 2-3 tbsp organic raw cane sugar, for sprinkling


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. Peel and mash the bananas. Set aside.

  3. In a stand mixer or large bowl, combine the coconut sugar, avocado oil, vanilla and applesauce. Add the flours, guar gum, baking soda, baking powder and cinnamon (but don't add the raw sugar yet). Mix at medium speed until well combined.

  4. Add the smashed banana and beat on medium speed until creamy. 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 30 minutes or until a toothpick inserted in the middle comes out clean.

  6. Let cool completely on a cooling rack and then store in a container in the fridge.

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

You may also like...

4 Responses

  1. Sarita says:

    Hi, fellow Houstonian here! I have a lot of applesauce I need to use up- so you think it would be ok to use only that for both the banana and applesauce?

  2. crazylizardlady1 says:

    Delicious! I subbed lakanto granular monk fruit (1/2 cup) for the sugar. Delicious. I have ibs and follow low fod map diet. I also don’t eat sugar, dairy and grains, so sorghum and millet are staples in my kitchen. They are so good together in this recipe! Thanks again!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.