Here’s a vegan, gluten-free millet flour berry muffin recipe that’s moist, slightly nutty from the millet flour, and bursting with berries. I’ve included both metric and imperial measurements.
Vegan Gluten-Free Millet Flour Berry Muffins
Makes: 12 regular muffins
Prep time: 10 minutes
Bake time: 22–25 minutes
Ingredients
*1 ½ cups (180 g) millet flour
*½ cup (60 g) almond flour (or ground almonds)
*½ cup (60 g) tapioca starch (or arrowroot starch)
*1 tbsp (12 g) baking powder
*½ tsp baking soda
*½ tsp salt
*½ cup (100 g) coconut sugar (or brown sugar)
*1 cup (240 ml) unsweetened non-dairy milk
*⅓ cup (80 ml) light olive oil (or melted coconut oil)
*2 tsp apple cider vinegar
1* tsp vanilla extract
*1 ½ cups (200 g) fresh or frozen berries (blueberries, raspberries, or a mix)
SHOP for ORGANIC MILLET HERE
Instructions
1l Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Mix dry ingredients: In a large bowl, whisk together millet flour, almond flour, tapioca starch, baking powder, baking soda, salt, and coconut sugar.
3. Mix wet ingredients: In another bowl or large measuring cup, whisk non-dairy milk, olive oil, vinegar, and vanilla.
4.Combine: Pour wet mixture into the dry mixture and stir until just combined. The batter should be thick but scoopable.
5. Fold in berries: If using frozen berries, toss them in 1 tsp millet flour before adding to prevent bleeding. Gently fold into the batter.
6. Scoop & bake: Divide batter evenly among muffin cups. Bake 22–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
*For extra texture, sprinkle the tops with a little coconut sugar or chopped nuts before baking.
*Millet flour can taste slightly bitter if overbaked—remove muffins as soon as they test done.
*These freeze well; thaw at room temperature or reheat briefly in a low oven.
🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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