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Sorghum Muffins

Quiche 'n' Tell
Eggless, whole grain healthy breakfast muffins with the goodness of bananas.
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 6 muffins


  • 75 g sorghum (jowar) flour
  • 75 g whole wheat flour
  • 32 g extra light olive oil
  • 80 g raw sugar or light brown sugar
  • 150 g very ripe bananas, mashed
  • tbsp flax seeds ground and soaked in 3 tbsp water for 10 minutes
  • ¼ tsp baking powder
  • ¼ tsp soda bicarb(baking soda)
  • ½ tsp vanilla extract
  • 35 g walnuts, chopped
  • 85 g milk
  • ½ tsp salt


  • Lightly grease 6 moulds in a muffin tray and preheat the oven to 200°C.
  • Sift together the flours, salt, baking powder and soda bicarb in a bowl.
  • In a separate bowl, lightly whisk together the olive oil and sugar followed by the flax mixture, mashed bananas, vanilla essence and milk.
  • Now using a spatula, gently fold in the dry, flour mixture into the wet mix until almost combined. Put in the chopped walnuts and in just a few strokes, fold them into the batter taking care not to over-mix.
  • Rest the batter for 10 minutes and then fill the greased molds till three fourths full.
  • Bake in the centre of the oven for 16-18 minutes till the muffins are tall and golden. A toothpick inserted into the centre of the muffin should come out clean with no traces of wet batter. Cool in the tray for 5 mins before transferring them onto a wire rack to cool fully. Store in an air-tight container at room temperature for a couple of days. Refrigerate to keep for longer.