Crunchy Millet Banana Muffins

3 medium bananas very ripe, lots of brown or black spots, mashed 1/2 cup palm sugar or cane sugar, or brown 1/4 cup non-dairy milk 3 tablespoons almond butter or any nut/seed butter, I have even used coconut butter for my sons nut & seed free version! 3 tablespoons oil like light olive oil or melted coconut 2 teaspoons vanilla 3/4 cup gluten free oat flour 3/4 cup tapioca starch or any starch 1/2 cup whole millet lightly pulsed in a spice grinder to make a chunky meal (or millet flour if you don't want to bother with this step, but the chunks of broken millet give a fun crunchy texture to the muffin. If you can get your hands on millet grits, that would work here too) 3 T chia meal optional, you could also use flax meal...this is only for additional nutrition 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan 1/2 teaspoon sea salt 1/2 teaspoon cinnamon optional 1/2 cup chocolate chips optional, or more to taste

Preheat oven to 350 degrees. Prepare your 12 muffin tin (grease or liners) In a medium bowl, mash the banana with the almond butter, sugar, oil, milk and vanilla. You can also puree the whole bit in a blender or use an immersion blender...all ways work well. Put millet into a spice grinder and pulse a few times to partially break the grain up. Whisk in the dry ingredients, including the millet grits. Mix in the chocolate chips if you like. The batter should look like a typical muffin batter, slightly thick, but still roughly pourable. Fill muffin tins 3/4 full. Bake in the oven for 15 minutes, and check the tops by pressing your finger gently, if they are still doughy, bake for another 2-3 minutes until the top springs back and feels done. Do not over-bake.