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
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 1x
- 1 ¼ cups whole wheat pastry flour
- ½ cup uncooked millet
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon clove
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup maple syrup
- ¾ cup plain greek yogurt
- ¼ cup melted butter
- 1 large egg
- 2 cups shredded carrots (see note)
- 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.
If the carrots seem moist, place in a colander and press out as much of the liquid as you can.
Recipe inspired from this pumpkin bread.
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.