Millet flour, raspberry & apricot muffins

• 🕒 Practical information

🍫 Ingredients

• 260 g millet flour
• 170 g coconut sugar
• 25 ml oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 125 g raspberries
• 125 g apricots (3 small or 1 large)

👨🥞 Preparation steps

1. Preheat the oven to 175°C (350°F).
2. Wash, rinse, and dry the raspberries and apricots. Cut the raspberries in half and peel the apricots before cutting them into small pieces. Set aside.
3. In a large bowl, mix the coconut sugar, vanilla, and eggs until smooth. Then add the flour, baking soda, baking powder, and salt.
4. Half-fill the muffin molds, place a few pieces of fruit, then cover with batter to the top.
5. Bake for about 24 minutes, or until a knife inserted into the center comes out clean. Cooking times may vary, so start checking around 20 minutes.
6. Let cool completely on a wire rack before storing the muffins in an airtight container in the refrigerator. They keep well all week.