Whole Wheat Oatmeal Millet Muffins

“Sweet and delightfully crunchy. I adapted this recipe from one I found somewhere else on the internet - used honey instead of white sugar, wholewheat flour instead of all-purpose, cut down the brown sugar and boosted the millet content. The original recipe didn't contain any baking powder, which I found suspicious (?), so I added that in. I toasted the millet ahead of time, but can't say as it made much difference in the flavour (which is primarily vanilla-y and oaty)--the millet seeds do add a nice cake sprinkle-like crunch to things though. This is half of a recipe that was supposed to make 12 muffins, but the 6 muffins I got out of my version were a little on the large side--for medium-sized muffins, maybe stretch the batter out over 8-10 muffin cups. My muffins took an extra few minutes in the oven and still ended up being a bit moist in the middle, but maybe that's because the muffins were large and because I was using the toaster oven...?”
12 muffins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Pour boiling water over the oats, cover, and let stand 20 minutes; cool.
  3. Sift together the flour, baking powder and baking soda.
  4. In a separate bowl, combine oil, honey and brown sugar. Add the vanilla and the egg and beat until well blended.
  5. Add the cooled oatmeal to the wet ingredients and stir well to blend.
  6. Add wet to dry ingredients and stir.
  7. Stir in the millet.
  8. Spoon the batter into the muffin cups, filling about 2/3 full.
  9. Bake for 15-20 minutes.

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