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!
- 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
- Preheat oven to 350˚ and line 12 muffin tray.
- In a large bowl, combine the flour through the salt. Give a quick stir and set aside.
- 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.
- 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!