Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spiced Carrot Muffins with Millet

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x

Ingredients

Scale
  • 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 (see note)

Instructions

  1. Preheat oven to 350˚F and line a 12 muffin tray with muffins liners.
  2. In a large bowl, combine the flour, millet, spices, baking powder, and salt.. Give a quick stir and set aside.
  3. 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.
  4. 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.

Notes

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.