Almond Vanilla Millet Muffins

1.Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.

2.In a large bowl, whisk together the millet flour, granulated sugar, baking powder, and salt until well combined and lump-free.

3.In a separate medium bowl, whisk together the lightly beaten egg, almond milk, oil (or melted butter), and vanilla extract.

4.Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until the batter is just combined. Be careful not to overmix; a few small lumps are acceptable.

5.Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

6.If using, sprinkle the top of each muffin with a few sliced almonds.

7.Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

8.Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.