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.

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 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.

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

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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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