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