It’s no secret I love a good mid-morning snack. Most of the time it’s fruit, nuts, or yogurt but occasionally I want something hearty. Croissants, muffins, and scones are all the perfect occasional treat in my book. And while I wish I could eat croissants every day, it’s nice to have a slightly healthier option. These carrot muffins are packed full of flavor and have a great crunch thanks to uncooked millet.
Spiced Carrot Muffins with Millet
- 1 1/4 cups whole wheat pastry flour
- 1/2 cup uncooked millet
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon clove
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 3/4 cup plain greek yogurt
- 1/4 cup 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, and salt.. Give a quick stir and set aside.
- In a separate bowl whisk together the yogurt, maple syrup, egg, and melted butter. 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 22-25 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.
Variations for the carrot muffins
These carrot muffins are moist and almost feel like a meal between the shredded carrot and crunchy millet. My favorite swaps in these muffins are with the flour and even the millet.
Spices: I stick fairly close to the list above but when I’m on a ginger kick, I like to toss in fresh minced ginger.
Flour: While you can always fall back on all-purpose flour, spelt or other unique grain flours are great in these muffins.
Grains: Millet isn’t the only grain you can toss in raw. Quinoa and amaranth (other psuedo-grains) can be used in place or with the millet.
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.
|| First published on January 5th, 2012. Last updated on January 17th, 2016.