Lemon Raspberry Millet Muffins

I’m almost embarrassed to show the link to the old recipe for these muffins… However, in the name of progress I think it is good to look back.

When I first started my blog, I posted my lemon raspberry muffin recipe. This one is a winner. It was my go-to muffin. Super flavourful, bursting with lemony flavour and tart raspberries.


I remembered these muffins the other day while trying to come up with recipes to cook with my Children’s cooking class. I logged onto my website, looked up my recipe, and was completely taken aback by my photo. My gosh… I think I have come a long way from those early days in terms of food styling and photography.

It’s always interesting seeing photographic evidence of your progress. Even in the past year I feel like I have a better understanding of light and set up.

If you want to check out the original recipe- check it out here. In this revisited version, I have added millet to the batter, and a cinnamon streusal topping to give them a bit more texture. I think they are welcome additions. The millet adds a tad more texture. And the streusal topping is way more delicious than a simple cinnamon sugar. However, feel free to use the original base recipe if you don’t feel like doing the extra step of cooking the millet!

Lemon Raspberry Millet Muffins

Print Recipe
Serves: 12


  • Dry Ingredients
  • 1 cup cooked millet or quinoa
  • 1 1/4 cups whole wheat flour
  • 1 cup large flake rolled oats
  • 1/2 cup granulated sugar (or coconut sugar)
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • Wet Ingredients
  • 2 eggs
  • zest of 2 lemons
  • 1/3-1/2 cup lemon juice (juice of 2 lemons)
  • 2 tsp vanilla extract
  • 1/4 cup apple sauce
  • 1/2 cup almond milk or milk
  • 1/4 cup oil
  • Streusel
  • 4 tbsp rolled oats
  • 1/4 cup cooked millet or quinoa
  • 2 tbsp whole wheat flour
  • 2 tbsp coconut oil
  • 2 tbsp brown sugar
  • 1 tsp cinnamon



Preheat oven to 375 degrees F. Line a muffin tin with paper liners or grease. Set aside. In a large bowl, combine the dry ingredients and stir to combine.


In another bowl, whisk the eggs until fluffy. Add the rest of the ingredients and mix until combined.


Add the wet ingredients to the dry and stir until just combined. You can stir in the raspberries here, but I like to add them directly to the muffin batter after you have distributed it into the muffin tray (push in about 4 per muffin).


Top the muffins with a bit of the streusel topping and bake for ~25 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Allow to cool before serving.




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