Millet Almond Poppyseed Muffins

I must admit, usually muffin experiments (especially a gluten free, trying-to-be-healthy muffin experiment like this one) don't have great texture.  Great flavor- yes but usually not amazing crumbly texture. But this one does!  It rose beautifully and tastes like a "real muffin".  And it is one of the only ways to get my husband to eat millet!

And like all muffins, these freeze beautifully. So they make a good lunchbox snack.

Recipe
Pulse in food processor until nuts are ground up:
1/2 C ground nuts (almonds, sunflower seeds)
1/2 C gluten free flour mix or finely ground oats or oat bran
1/4 C  hemp seeds or golden flaxmeal
1 tea baking powder
1/2 tea baking soda
1/2 tea salt


Add to food processor and pulse until are thoroughly combined:
1/2 C mashed bananas (approx 2 bananas)

1/2 C water (or rice/non dairy milk)

2 eggs
2 TB maple syrup (or substitute honey or coconut/palm sugar)

1/2 tea almond extract
1 tea vanilla extract

Finally, stir in 2 TB poppyseeds and 1.75 C cooked millet (or amaranth) and mix just to combine.

Pour into greased muffin pan.

Cook for 30 minutes in 375 F oven or until done in the middle.