2- cups millet flour (or other flour)
1/3 cup coconut or avocado oil
¾- teaspoon of salt
1- tsp. baking soda
1- tsp. baking powder
½- cup plus 1 Tbsp. coconut sugar (for sprinkling)
1- Tbsp. lemon juice
1 ½- cup ripe bananas, (about 3- medium sized)
2- eggs, beaten (or ½- cup water plus 1 Tbsp. psyllium husks, stir and allow thicken)
2- tsp. vanilla
½- cup chopped walnuts
½- cup dark chocolate chips or dried cranberries (optional)
½ tsp. cinnamon (optional)
Preheat oven to 375°.
Place the eggs (or water and psyllium husks), banana, ½- cup coconut sugar, salt, baking soda, baking powder, lemon juice, and vanilla (and cinnamon if you choose) in a blender or Cuisinart for 20- seconds.
Add the flours and blend on pulse for 10 seconds or until mixed well.
Fold in the cranberries and/or chocolate.
Pour the batter into lined muffin tins or greased baking pan(s).
Top with crushed walnuts and remaining coconut sugar.
Press the walnuts and sugar down to be even with the batter lining. This will keep the nuts from burning and crumbling off.
12 - 14 lined muffin tins- bake for 30 minutes
1- 9"x5"x3" inch loaf pan bake for 50 – 60 minutes
4- 3”x6” inch small loaf pans bake for 38 – 42 minutes
or until a toothpick or knife inserted in the center comes out clean.
Cool on wire racks, and remove carefully, as they may crumble easily.
Store in the refrigerator.