I love how these look and sound, I’ll be bookmarking them for later. Regarding your muffin search – I’m sure you’re probably going to get about 100 reccomendations for new recipes to try out, but I have a feeling you’d like Heidi Swanson’s bran muffins from her Super Natural Every Day cookbook. They are malty, dark, light, and they get the good chewy crisps on the outsides that it looks like these muffins here have (aka the best part).
Wow, it’s like you jumped into my brain. I’ve been jonesing for some sort of quick bread for breakfast, but I wanted to make sure that they were more wholesome than indulgent. Thanks, Tim!
Also, I totally dig the boob pillow from your last post. I’ll be ordering two shortly. :)
These look great and healthy! I’ll definitely be making these soon (my husband loves bananas and apricots) but can I use ground almonds instead of almond flour?
Hey Amanda- They are essentially the same thing, so it shouldn’t be a problem. But I haven’t tried it so I am not sure. I would grind the almonds with a tablespoon of the ww flour so that they can be ground quite finely without turning into a paste. Let us know…
I adore your blog! I am a fellow foodie and cook and I have enjoyed your success story so much. These muffins look utterly amazing. And that salt & honey pie? I was drooling….
Hi Tim! Long-time reader and admirer, first time commenter — thanks so much for this post. Muffins are my favorite thing to bake! Can you just clarify…vanilla bean paste = scrape out a vanilla bean? Seems like you’d have to use up a lot of those precious beans for 1.5 tsp! Thanks for clarifying!!
Healthy muffins are always a challenge as to texture and flavor balance. This may be the perfect blend…will try and see. Millet is an interesting addition (have never used it).
Is it not the strangest coincidence that I was rummaging through search engines yesterday – at midnight of all times – to find a healthy-ish muffin recipe that wasn’t overly sugary but filling so I could take it to work? And this is a rare occurrence. And a gorgeous muffin recipe x
Made these last night with ground almonds instead of almond flour…they turned out perfect! So light and yummy, this will be my staple muffin recipe. I love the crunch of the millet.
Another first time commenter here too. I’ve wanted a good muffin recipe that wasn’t either a brick or dessert. This may do it. I saw the comment above about vanilla paste. I’d been wondering if I could justify ordering it from Beanilla – this recipe pushes that decision. I’ve ordered beans from them; they seem a good source.
I made these with butter, and they turned out great – tender, perfect amount of sweetness, and a textural contrast between the millet and apricots. thanks for sharing!
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Marlena says:
December 5th, 2013 at 8:57 am
You not only picked your friend up at the airport, but *also* made her muffins?! Great friend!
Amy says:
December 5th, 2013 at 9:06 am
I love how these look and sound, I’ll be bookmarking them for later. Regarding your muffin search – I’m sure you’re probably going to get about 100 reccomendations for new recipes to try out, but I have a feeling you’d like Heidi Swanson’s bran muffins from her Super Natural Every Day cookbook. They are malty, dark, light, and they get the good chewy crisps on the outsides that it looks like these muffins here have (aka the best part).
Kristen says:
December 5th, 2013 at 9:39 am
Wow, it’s like you jumped into my brain. I’ve been jonesing for some sort of quick bread for breakfast, but I wanted to make sure that they were more wholesome than indulgent. Thanks, Tim!
Also, I totally dig the boob pillow from your last post. I’ll be ordering two shortly. :)
Tim says:
December 5th, 2013 at 9:40 am
Hey Amy! Thanks! I did try those, but they weren’t my speed. Good, but not exactly what I was looking for. Too dark/bran-y, maybe?
Tim says:
December 5th, 2013 at 9:41 am
Thanks, Kristen! Glad you liked the pillow, let me know what you think of the muffins.
Katie says:
December 5th, 2013 at 11:33 am
These look wonderful. Healthy-ish muffins do seem like a tough thing to get right. I’ll have to try these soon.
Amanda says:
December 5th, 2013 at 11:39 am
These look great and healthy! I’ll definitely be making these soon (my husband loves bananas and apricots) but can I use ground almonds instead of almond flour?
Tim says:
December 5th, 2013 at 1:21 pm
Hey Amanda- They are essentially the same thing, so it shouldn’t be a problem. But I haven’t tried it so I am not sure. I would grind the almonds with a tablespoon of the ww flour so that they can be ground quite finely without turning into a paste. Let us know…
Tina Marie says:
December 5th, 2013 at 1:37 pm
I adore your blog! I am a fellow foodie and cook and I have enjoyed your success story so much. These muffins look utterly amazing. And that salt & honey pie? I was drooling….
Jenny says:
December 5th, 2013 at 1:42 pm
Hi Tim! Long-time reader and admirer, first time commenter — thanks so much for this post. Muffins are my favorite thing to bake! Can you just clarify…vanilla bean paste = scrape out a vanilla bean? Seems like you’d have to use up a lot of those precious beans for 1.5 tsp! Thanks for clarifying!!
Tim says:
December 5th, 2013 at 2:04 pm
Thanks, all, for the nice comments.
Jenny! Yes, so vanilla paste must not be as common as I thought. It is its own third thing, and is quite nice. You can substitute the same amount of vanilla extract. More info on all three here: http://www.thekitchn.com/whats-the-difference-vanilla-extract-vanilla-bean-vanilla-paste-169336
Dan from Platter Talk says:
December 5th, 2013 at 2:37 pm
Great looking muffins, and what a lucky friend you have! (Can you pick US up at the airport, sometime? :-)
Louise says:
December 5th, 2013 at 3:39 pm
Those muffins look and sound really tasty. I just put those on my list to bake for the upcoming holiday. : ) Thanks.
ItalianGirlCooks says:
December 5th, 2013 at 4:04 pm
Healthy muffins are always a challenge as to texture and flavor balance. This may be the perfect blend…will try and see. Millet is an interesting addition (have never used it).
Tess @ Tips on Healthy Living says:
December 5th, 2013 at 4:04 pm
This sounds terrible, but what would you recommend baking them in if you don’t have a muffin pan?
Tim says:
December 5th, 2013 at 4:06 pm
Tess, you gotta get yourself a muffin pan! You can find them at thrift stores for as little as $1, or at a kitchen store for $10. : )
Rachel @ Bakerita says:
December 5th, 2013 at 10:13 pm
These look so good!! Your friend is one lucky lady. Definitely must try these soon. The ingredients list sounds like nothing but good things.
Tess Ward says:
December 6th, 2013 at 2:54 pm
Those look like the perfect breakfast/ tea dunking muffins. :)
Eva says:
December 7th, 2013 at 11:56 am
Is it not the strangest coincidence that I was rummaging through search engines yesterday – at midnight of all times – to find a healthy-ish muffin recipe that wasn’t overly sugary but filling so I could take it to work? And this is a rare occurrence. And a gorgeous muffin recipe x
jenny says:
December 7th, 2013 at 5:13 pm
anything with apricots is a win, and I love the crunch that millet adds. I’ll definitely be making these to sustain me on my holiday travels!
Amanda says:
December 10th, 2013 at 6:09 am
Made these last night with ground almonds instead of almond flour…they turned out perfect! So light and yummy, this will be my staple muffin recipe. I love the crunch of the millet.
naomi says:
December 10th, 2013 at 9:29 am
Another first time commenter here too. I’ve wanted a good muffin recipe that wasn’t either a brick or dessert. This may do it. I saw the comment above about vanilla paste. I’d been wondering if I could justify ordering it from Beanilla – this recipe pushes that decision. I’ve ordered beans from them; they seem a good source.
Kiyo says:
December 10th, 2013 at 9:55 am
Aloha Tim! These muffins look absolutely scrumptious. I love that it includes millet which adds a nice crunch to to the muffin. Yum. Mahalo!
Vahtikoira says:
December 12th, 2013 at 12:29 pm
I love the ingredients…great idea. Can’t wait to give it a try!
Kristen says:
December 19th, 2013 at 8:42 pm
Tim! I just yanked these from the oven and they are beautiful! They have the best texture. We’re currently shoveling them with some homemade jam. :)
Thanks for bringing out attention another amazing recipe. Hope you enjoy the holidays. xx
April says:
December 29th, 2013 at 7:05 pm
Wow! These have the most amazing texture, prefectly sweet and what a beautiful muffin. Thanks for sharing. Just what I was looking for.
rb says:
March 15th, 2014 at 10:44 am
I made these with butter, and they turned out great – tender, perfect amount of sweetness, and a textural contrast between the millet and apricots. thanks for sharing!