While I really try and avoid New Years resolutions, I do like to set goals for myself.  I like to make plans and jot down ideas I have for the new year.  The definitive date change helps in maybe motivating me to do things a little different.

Almost every year “eat healthier” is somewhere on that goal list and while most years it is just a filler, this year it meant something.

See, before I moved, I was eating out.  A lot.  I had no motivation to cook and once I packed up my kitchen supplies, my eating at home was basically down to nothing.

However, on top of new goals for a new year, I had another life change that actually helped.  I moved.  I moved into my own house, with my own schedule.  The only thing holding me back now is myself.  No excuses.

Since I’ve moved two weeks ago, I’ve only eaten out twice.  I’m okay with that since once was with my grandparents and the other was a “I need to feel good day.”

I’m actually really proud that I stuck to my guns.

So that’s where these muffins come in.  I really like to have a mid-morning snack with my coffee and while I usually turn to yogurt, fruit, or nuts, sometimes I crave carbs.

I don’t know why but a bit fat muffin or delicious scone sometimes taste good.

When I saw Kate (from Cookie and Kate) make this pumpkin bread with millet, I knew I wanted to try and incorporate millet in a baked good.  The extra crunch (and nutrients) made for a perfect pairing with my “not-so-guilty” muffin.

I’m really looking forward to using millet in more dishes!

Spiced Carrot Millet Muffins
 
Prep time

Cook time

Total time

 

Author:
Serves: 12

Ingredients
  • 1¼ cups whole wheat pastry flour
  • ½ cup uncooked millet
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • ¾ cup plain greek yogurt
  • ¼ cup sunflower oil or melted butter
  • 1 egg
  • 2 cups shredded carrots

Instructions
  1. Preheat oven to 350˚ and line 12 muffin tray.
  2. In a large bowl, combine the flour through the salt. Give a quick stir and set aside.
  3. In a separate bowl whisk together the yogurt, maple syrup, egg, and oil. Add the yogurt mixture and carrots to the dry mixture. Stir only until batter comes together- you don’t want to overmix.
  4. Divide batter evenly and bake for 20-25 minutes or until a knife is inserted and comes out clean. These muffins also freeze well after being made!

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  • http://cookieandkate.com Cookie and Kate

    Yum! These muffins look fabulous, Erin. I’ve been tossing millet into quick breads lately and love the crunch!

  • http://www.fromthefirstbite.com Michelle

    I love carrot cake so I should give these a try! What does millet tastes like?

    • http://naturallyella.com/about/ erin

      I didn’t really have a taste in these. It more added just an earthy undertone and a bit of crunch!

  • http://mylittlecelebration.com dana @ my little celebration

    Yum bear. I was just eating carrots with peanut butter and delighting in how refreshing they are. Such a tasty little veg, no?

  • http://fooddoodles.com Heidi @ Food Doodles

    Eating healthier is always a work in progress for me too. I love the look of these muffins. I’ve only used millet in savory recipes, even savory breads, but nothing like these. I love the yogurt and maple syrup along with the carrots – they sound delicious :)

  • Samantha

    These look great! Think I will make them tomorrow! Another millet recipe to try is Heidi Swanson’s Millet muffins from Super Natural Everyday. They are lemony, spelt-y, crunchy and delicious.

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  • Jagna

    Great recipe. I twicked it a bit. I used organic millet four instead the wheat, buttermilk instead of yoghurt, cold pressed rapeseed oil, and added almost 1 cup of cooked millet grains with some amaranth and they came out great. Just the next time I think I will add more maple syrup and spices to give them more character because I think mine came out a little bit too blant… Thanks for the inspiration!