A healthy batch of homemade muffins makes for an easy and nutritious start to the day, and these carrot millet muffins fit the bill!
Morning millet muffins
Serving size 12
Recipe inspired by So Good and Tasty
Millet is a delicious whole grain that is high in manganese and magnesium. Plus, when it's baked into muffins, it adds a delicious crunch. By adding carrots and ginger to the mix, these little treats make for an incredibly healthy start to your day.
Note: If you don't have fresh ginger, substituting with ground ginger is perfectly fine.
- 1-1/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup raw millet
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1/4 cup maple syrup
- 1/2 cup buttermilk
- 1 egg
- 1/4 cup applesauce
- 1/3 cup coconut oil, melted
- 2 teaspoons fresh grated ginger
- Preheat the oven to 400 degrees F.
- Combine the two flours, millet, sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
- In a small mixing bowl, stir together the carrots, maple syrup, buttermilk, egg, applesauce, coconut oil and ginger.
- Fold the wet ingredients into the dry ingredients.
- Divide the mixture among 12 greased muffin tins.
- Bake in the oven for 22–25 minutes. By this time a toothpick inserted in the centres should come out clean.
- Transfer the muffins to a wire rack to cool. Enjoy immediately, or store them in a resealable container in the fridge for up to a week.
More healthy breakfast ideas
Healthy pumpkin spice muffins
Pumpkin granola and yogourt parfait
3 Delicious under-400-calorie breakfasts