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Spiced Carrot Muffins with Millet

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

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Ingredients

  • 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.