Boy was I happy to find this recipe this week. I altered the recipe to make it allergy friendly for my kids and they came out delicious and because I did not use rice flour they did not have the gritty texture. Instead, they had a nutty quality because of the taste of the millet seeds.

Click here for MILLET MUFFIN RECIPE

My substitutes:
Silk Coconut Milk plus 1 tsp vinegar
1 tb Egg Replacer mixed w/ 1/4 cup warm water
I only used Millet Flour
Additions:
After juicing I added 1/2 cup carrot pulp
1 tsp of vanilla
I also cooked them 5 degrees lower for about 18 minutes.
Do Not overcook, should be only slightly firm to touch when you are checking them and golden brown.