Sweet Potato Millet Muffins

by jenna on February 11, 2014

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It’s been raining for days here, putting me in a major baking mood!

I love having home baked muffins around the house for easy and quick snacking. Lord knows I eat my fair share of snacks these days. I’d much rather snack on something like this than something processed and packaged from the store! These yummy sweet potato millet muffins taste almost like carrot cake and go perfectly with butter and honey {or…honey butter?}. I’ve been having fun experimenting with new grains and seeds like amaranth and millet lately, and just love the toasty crunch millet gives these muffins.

Next time you make a baked sweet potato to go with your dinner, throw an extra one in the oven so you can make these muffins the next day!

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If millet reminds you of bird food, you’re not alone. It technically is bird food….but don’t let that turn you off! It’s actually great for humans, too, and is especially yummy when toasted! Millet is gluten-free {these muffins are not GF because they contain regular flour} and has a nutty flavor and crunch. Millet is heart healthy and contains many essential nutrients that our bodies need. You can also cook it like couscous for a nice alternative to rice.

These muffins are ready in under thirty minutes and also freeze great, making them perfect for middle of the night pregnancy snack attacks.

Happy baking, friends!

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Sweet Potato Millet Muffins

yields approximately 16 muffins

adapted from Rachel Ray

Print this Recipe!


2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/2 cup millet {look for it in the bulk bins at your local co-op or health food store}

2 eggs

1 average sized sweet potato, baked and mashed {about 1 cup}

1 cup milk

1/4 cup melted coconut oil

2/3 cup brown sugar, packed


Preheat your oven to 400 degrees. Line or grease a muffin tin and set aside.

In a pan over medium high, toast the millet for 4-5 minutes, tossing while you toast. The millet should slightly pop and smell nutty when done. After toasting, remove pan from heat and set aside.

Whisk together the flour, baking powder, baking soda, salt, cinnamon and toasted millet. In another bowl, mix together the eggs, mashed sweet potato, melted coconut oil and brown sugar. Add the dry ingredients to this, along with the milk. Mix until just combined.

Fill prepared muffin tin 3/4th of the way full. Bake for 20 minutes until golden and springy.


30 minutes




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{ 31 comments… read them below or add one }

Maryea {happy healthy mama} February 11, 2014 at 3:51 am

You reminded me of a muffin recipe I used to make years ago that called for millet. I loved it and I’ll bet this one is fantastic, too. I’m going to have to try this when I have some leftover sweet potato. 🙂


Angela @ Happy Fit Mama February 11, 2014 at 4:12 am

I love that you mentioned bird food. The first time I made millet those were the exact words out of my hubs mouth! If it’s good enough for birds, it’s good enough for me. 🙂


Averie @ Averie Cooks February 11, 2014 at 4:28 am

I bet the little bit of crunch is awesome in these from the millet! And I love baking quickbreads with sweet potatoes because they always turn out so moist! Your muffins and photos look so sunny and cheery and bright! I wish mine looked like that if it’s raining. Not even close!


Nicole February 11, 2014 at 4:31 am

I’ve never had millet before but in muffins, it’s worth a shot. It’s been baking weather over here too!


DessertForTwo February 11, 2014 at 5:20 am

I’ve been obsessed with millet lately! I love it in crunchy muffins! I recently made it like rice and am even more in love! 🙂


Chicago Jogger February 11, 2014 at 5:30 am

Ooh, these look so interesting! Beautiful muffin photos too 🙂


Sara @ LovingOnTheRun February 11, 2014 at 5:34 am

These look delicious and so healthy! 🙂 Thank you for sharing – will have to give these a try.


Madison February 11, 2014 at 5:48 am

These are intriguing! Definitely on my list to try. Thanks for sharing!


Camille @ Challenge Mantra February 11, 2014 at 5:48 am

A lot of commenters seem to have heard about millet before, but this is the first I’ve heard of it. I’ll have to look for it the next time I’m at Sprouts or Whole Foods. These look awesome!


Liz @ Tip Top Shape February 11, 2014 at 5:53 am

I just saw that my grocery store has millet! Now I think I have to buy some because these muffins look delicious!!


Erin | The Law Student's Wife February 11, 2014 at 6:32 am

Millet: It’s not just for the birds! I keep a big bag on hand and stir it into all sorts of quick breads. So fun to see it featured here, and I can’t wait to try these sweet potato breakfast goodies 🙂


shelly@ohshellsbells February 11, 2014 at 6:48 am

i luurrrve sweet potatoes so I always make extra when i bake them cause i know i will find a way to use it. this will be a fun new way to utilize my extra potato! thanks!


Kim @ Hungry Healthy Girl February 11, 2014 at 7:07 am

Pregnant or not, these look like the perfect snack! I have never tried either amaranth or millet, but I’ve wanted to for awhile now. I think this would be the perfect recipe to give millet a try!


Aishah @ Coffee, Love, Health February 11, 2014 at 7:07 am

These sound so delicious. I love sweet potato and the idea of a healthy muffin with my coffee sounds delish!


Dixya @ Food, Pleasure, and Health February 11, 2014 at 7:44 am

i need to get some millet again, I like it as a salad but never tried it on baked goods. happy baking and eating to you too 🙂


Tiffany February 11, 2014 at 8:36 am

I was wondering if you could use whole wheat flour instead. If so would you keep it the same amount?


jenna February 11, 2014 at 9:41 am

You can. They will be denser (whole wheat products are much denser than white flour products) but it will work!


Bryony @ Bryony Cooks February 11, 2014 at 9:06 am

I’ve never used millet before, but these look great! Thanks for sharing!


Fitness Girl February 11, 2014 at 9:14 am

These look yummy and such a great idea. Oven is going on now.




Julianna @ Julianna Bananna February 11, 2014 at 9:37 am

yum! these look so good- remind me of my favorite pumpkin millet bread that’s served in our new healthy dining hall. can’t wait to have an apartment (which means a kitchen) in a couple of months so i can try all the recipes i’ve been bookmarking all year!


allie @ 6000 miles to home February 11, 2014 at 11:00 am

that looks so hearty and tasty – bet it would go wonderfully with some beef stew or veggie soup. I always have extra sweet potatoes around – thanks for the recipe!



Live Love Yum February 11, 2014 at 12:31 pm

Yum. I need to start baking more!


Amy February 11, 2014 at 2:02 pm

These look great, but I absolutely hate coconut and can always taste in in things even way people swear I won’t. Any suggestions for a substitute? Can I use an equal amount of canola oil? Thanks!!!


Emily @ Life on Food February 11, 2014 at 3:57 pm

I love baking when the weather is bad. These muffins look super delicious! I haven’t baked with millet before. My brother ate a lot of it when in Africa and I have been intrigue ever since.


Danica @ It's Progression February 11, 2014 at 5:34 pm

Millet is a favorite at our house, especially for mexican food recipes, but I’ve never thought to put it in baked goods. Love it!


dishing up the dirt February 11, 2014 at 7:49 pm

These sound fantastic! Thanks for the wonderful recipe. Happy late night snacking mama!


Joshua Hampton February 11, 2014 at 11:02 pm

I don’t think I’ve had millet before, but these muffins sure look scrumptious.


Corina February 12, 2014 at 1:13 pm

These look lovely. I’ve only had millet in savoury dishes as a rice alternative and haven’t been that keen but I love the idea of it in something sweet.


Luv What You Do February 12, 2014 at 7:33 pm

I love sweet potato muffins! YUM!


Sherri@ The Well Floured Kitchen February 12, 2014 at 8:26 pm

I make a honey millet muffin that the kids love, I love the idea of a sweet potato millet muffin. I experiment constantly with millet, because my family doesn’t care for it plain. It adds a nice little crunch to baked goods. These look yummy!


Allison February 20, 2014 at 5:59 am

I just made these last night and they came out great! I subbed quinoa for the millet (because it’s what I had) and used whole wheat flour. Thanks for the great recipe, Jenna 🙂


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