Vegan, Gluten-Free Millet Flour Berry Muffins

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.

printable recipe HERE

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.

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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