Almost every year “eat healthier” is somewhere on a goal list and while most years it is just a filler, this year it meant something. Before I moved, I was eating out a ton. 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.
That’s where these carrot 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 big muffin or delicious scone sometimes hits the spot. 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” carrot muffin.
- 1¼ cups whole wheat pastry flour
- ½ cup uncooked millet
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground 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 large egg
- 2 cups shredded carrots
- Preheat oven to 350˚F and line a 12 muffin tray with muffins liners.
- In a large bowl, combine the flour, millet, spices, baking powder, baking soda, and 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 over mix.
- Divide batter evenly into 12 muffins and bake for 20-25 minutes or until a knife is inserted and comes out clean. Store muffins in an airtight container for 3 to 4 days or freeze for longer storage.
Featured Ingredient: Millet
If this is your first introduction to millet, be prepared to fall in love. It’s a quick-cooking, gluten-free grain that makes for a great breakfast or replacement for rice.