Millet flour is a perfect substitute to traditional wheat flours. Made from stone ground hulled millet.
Millet Flour Pineapple Carrot Muffins
Ingredients: 1 1 /4 cups Millet Flour, 1/4 cup Sugar, 1 tsp Baking Powder, 1 tsp Baking Soda, 2 tsp Ginger, ground, 1 tsp Cinnamon, 1 Ripe Banana, mashed, 1 cup Pineapple (crushed or chopped), 2 cups Carrot, finely grated.
Cooking Directions: Preheat oven to 375F. Combine the mashed banana with the pineapple, grated carrot, ginger, cinnamon, and sugar in a large mixing bowl.
In a separate bowl, combined the flour, baking powder and baking soda. Fold the flour mixture into the wet ingredients until everything comes together. The batter will be very moist.
Spray a mini muffin tin and spoon the batter into wells. Bake 20-25 minutes. Makes 32 mini-muffins.
There are approximately 3 3/4 cups per pound.Read More
Ratings & Reviews
Use it for home made gluten free cookies. I also plan on trying it with my gluten gluten free bread.Robert, Eau Claire, WI
It great for the oatmeal cookies and carrotts and orange muffins I do.Rosa, Del Rio, TX
Need to work this alone. I tried mixing it with a few other flours and things did not turn out as expected. First time using this. Will have to do a follow up.Carol-Anne, Miami, FL
Fantastico!Emma, Highwood, IL
Millet. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Serving size 28g (~1 oz.)
|Amount per serving|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 0g|
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice
Store in a cool dry place for up to 1 year. It is ok to refrigerate.
Country of origin: United States