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Millet muffins are a knockoff of the classic meatloaf (without the meat or gluten). Your options are endless with these millet muffins. You can serve them as millet muffins or sliced millet loaf served with gravy.

What the hell is millet? Well, it’s not birdseed! Millet is a grain with many varieties. The primary types are pearl, foxtail, proso, and finger. Yellow pros (pictured above) are found at most grocery stores either prepackaged or in bulk bins. So don’t buy the pet store version it still has a hull and is thus not digestible and likely not all that tasty. Leave the birdseed variety for the birds.

Millet is gaining recognition for being highly nutritious and gluten-free. This versatile grain contains fiber, iron, B vitamins, magnesium, phosphorus, manganese, alkaline, and is highly digestible. Per serving, millet offers more dietary fiber and antioxidants than most other grains.

You can make this recipe in lots of different types of pans. The traditional option is a loaf pan. Muffin tins and/or mini muffin tins are perfect for parties and unches.

This recipe is perfect for Thanksgiving. It is flavored with sage, thyme, celery, onion, and garlic. Try topping the millet muffins with shallot gravy and a side of cranberry sauce.

Millet Muffins

Millet muffins or millet loaf is a vegan gluten-free version of “meatloaf.” This recipe is so versatile you won’t believe it. Try this easy recipe today!

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Prep Time: 30

Cook Time: 45

Course: Appetizers & Snacks, Main Dishes

Servings: Servings

Calories: 241kcal

Author: Vegan Gluten Free Life

Ingredients

2 cups whole millet cooked
1 tablespoon vegan butter
1 small sweet onion diced
4 cloves garlic minced
1/2-1 cup celery chopped
1 tablespoon thyme
1 teaspoon sage
1 cup brown rice cooked
2 egg substitutes 2 tbsp milled flaxseed + 6 tbsp water, mixed and set aside for 10 minutes
1 cup non-dairy milk
1/2 cup vegan chicken broth
1/2-1 cup gluten-free breadcrumbs
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees F.
Follow the directions on the bag of millet. One cup of dry millet will yield 2 cups when cooked.
Make flaxseed egg mixture by mixing 2 tbsp flaxseed with 6 tbsp water and set aside to thicken for 5-10 minutes.
Melt butter on medium heat adds the onion, garlic, and celery to the large saucepan until onions are translucent, 5 minutes.
Add wine and cook down by half, 3-5 minutes.
In a large bowl combine millet, brown rice, egg substitute, thyme, sage, salt, and pepper to taste and non-dairy milk.
Stir in bread crumbs until well combined. The mixture should be sticky.
Spoon the mixture into greased muffin tins or loaf. When using a loaf tin press the millet mixture firmly into the pan shaping with a slight dome, leave parchment paper over the sides of the pan to remove when cooking is finished. Top with shallot gravy or marinara sauce.
Cook until golden brown 35-40 minutes. One large loaf can take up to 45-55 minutes.