A rich, traditional-meets-modern muffin using sorghum and lebelebele.

Yield: 12 Muffins | Oven Temp: 180°C

1. The Binder (Prepare first)

• 2 tbsp Flax seed powder
• 6 tbsp Warm water

Alternative: 1 Large egg (add this to the wet ingredients later for extra lift and structure).

Method: Whisk the flax and water in a small cup. Let it sit for 5–10 mins until it becomes a thick, jelly-like gel.

2. Dry Ingredients

• 1 cup Sorghum flour
• ½ cup Lebelebele (Millet flour)
• 2 tbsp Maizena (Cornstarch)
• 1 tbsp Whole chia seeds
• 1 tsp Instant yeast
• 1 tsp Baking powder
• Pinch of salt

3. Wet Ingredients

• 3 Normal bananas, mashed (very ripe is best)
• ¼ cup Madila (Sour milk)
• 2 tbsp Honey
• ¼ cup Brown sugar
• ¼ cup Butter, melted
• 2 tbsp Coconut oil, liquid

Instructions

Prep the Base: In a large bowl, whisk together the mashed bananas, Madila, honey, brown sugar, melted butter, and coconut oil.

Add Binders: Stir your thickened flax gel into the wet mixture. If you are using the egg, whisk it in now as well.

Incorporate Dry: Add the sorghum, lebelebele, Maizena, chia seeds, yeast, and baking powder. Fold gently with a spoon until just combined.

The “Yeast Rest”: Cover the bowl with a cloth and let the batter rest for 15 minutes. This lets the instant yeast activate and the flax/chia fully hydrate the heavy grains.

Bake: Scoop the batter into a greased muffin tin. Bake for 25–30 minutes.

The Set: Let the muffins cool in the tin for at least 10 minutes. Because sorghum and millet are gluten-free, they need this “setting time” to avoid falling apart when you lift them out.

Pro-Tip: The combination of Madila and Honey creates a beautiful golden crust. If they look like they are browning too fast, move them to a lower oven rack for the final 5 minutes.