Carrot Millet Muffins With Currants

I think most of us want to believe we make good choices about our food. Like most people, we try to make proper substitutions when we can and make choices about what we eat based on our activity levels and what type of work we’re doing. This is one of those recipes where I made substitutions where we could, to maximize the nutrition to the best of our ability.

This was a recipe inspired by Mollie Katzen. Her original recipe is for millet muffins. I thought the idea of adding raw millet to a muffin to add a “crunch” sounded like a fascinating idea. I was intrigued. Everything she does ranges from the ranks of good to great and I have yet to have anything I wouldn’t repeat. These are no exception, even with all the substitutions.

The original recipe makes 8 to 10 muffins. I can’t wrap my head around why someone would create a recipe for 8 to 10 muffins. Doesn’t everyone know that a muffin tin has 12 spots? I could not possibly make 8 muffins and leave the other 4 empty. That would seem wrong to me. I am not “full on” type A, but enough so that this would drive me CRAZY!  So I made the necessary changes to oomph the recipe up to 12. I’m sure most of you won’t mind.

Here are a few of the changes I made. I added the carrots and currants for nutritional content. I also substituted some of the flour out for coconut flour. I love the fiber that coconut fiber adds. I used olive oil instead of butter, but melted butter would absolutely work if that’s what you chose to use. I, on the other hand was short on butter. And of course I subbed out the sugar for honey and a tad of maple syrup.

I think you’ll be pleasantly surprised by the crunch of the millet. Oh! Yummy! It’s just so delightful. It truly is just a lovely thing. I new it would be interesting but I was actually thrilled with the results. I just can’t wait for you all to try these.

Carrot Millet Muffins

  • 1 1/2 cups flour (I used spelt)
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 cup raw millet
  • 2 eggs
  • 1 1/2 cup milk
  • 2 tsp vanilla
  • 1/4 cup honey
  • 2 Tbsp maple syrup
  • 7 Tbsp olive oil
  • 1 cup grated carrot
  • 1/2 cup currants
  • Pumpkin seeds as a garnish (optional)

Preheat the oven to 350 F. In a large bowl mix the flour, coconut flour, baking powder, baking soda, salt, cinnamon and millet.

In a separate bowl beat the eggs. Add the milk vanilla, honey, maple syrup and oil.

Add the wet ingredients to the dry ingredients. Fold in the grated carrot and the currants and mix until well combined. Grease 12 muffin tins with butter. Add a scoop of batter to each tin filling them 4/5 of the way full. Garnish with a few pumpkin seeds or sunflower seeds if you like.

Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to sweat in the muffin tins for 5 minutes before inverting them on a cooling rack. Let the muffins cool before storing in the refrigerator or freezing them for later.

280 calories per muffin, over 6 grams of protein and 6 grams of fiber.

If you’re really concerned about calories, the oil can be reduced to 4 Tbsp.

I’m sharing this with Fight Back Friday, Frugal Fridays, Foodie Friday, ,Slightly indulgent Tuesdays, Simple Lives Thursdays, This Weeks Craving, Lunch Box Love and Food Friday.

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18 Responses to Carrot Millet Muffins With Currants

  1. Joanne December 9, 2011 at 1:22 pm #

    Carrots in baked goods are one of my favorite add-ins! The sweet moistness and flavor they add is the best.

    These look delicious! I do love that crunch!

    • France Morissette December 9, 2011 at 4:22 pm #

      Hi Joanne,
      Veggies in baked goods are wonderful that way. I think that now that I have the base recipe and I know the temperature to bake them at without the edges burning (the trick with using honey), I’ll have lots of fun subbing in grated zucchini and walnuts or even adding beets and cocoa. Have a great weekend!

  2. Pat Nissan December 9, 2011 at 3:01 pm #

    What if I wanted to make this recipe into a loaf? Do you think that would work??? Would I just increase the cooking time?

    • France Morissette December 9, 2011 at 4:17 pm #

      Hi Pat. I can’t see why it wouldn’t work. Decrease the temperature to 325 F and increase the cooking time. Decreasing the temperature will prevent the outside burning due to the added cooking time. Honey can be a tricky sweetener that way.Check it after 20 minutes and then make a decision as to how much longer you figure they’ll need.

  3. Kalinda December 9, 2011 at 3:59 pm #

    I have Michael Ruhlman’s Ratio and he does the same thing with his muffin recipe. Tells you the ratio, then the example recipe he gives only makes 8-10 muffins. If it’s a ratio and you can scale it to whatever you want, why not make 12?

    My brother and sister-in-law make millet muffins all the time. I do love the crunch the millet adds.

    • France Morissette December 9, 2011 at 4:15 pm #

      Hi Kalinda, I was a lot less scientific about it.I added the vegetables and fruit to “plump” up the recipe. Thanks for telling me about him though, I’ll go bookmark it for future reference!

  4. Kelly @ Inspired Edibles December 10, 2011 at 1:24 pm #

    These muffins are *so* gorgeous France. I love the carrot and speckles of millet – the currant is a brilliant natural sweet touch. Fabulous ingredients.

  5. Mary December 10, 2011 at 3:14 pm #

    These look wonderfully moist and I love the texture your recipe provides. I’ll wager these are delicious. I hope you have a great day. Blessings…Mary

  6. Mollie Katzen December 11, 2011 at 4:10 pm #

    These look great! Thanks for all your kind words. Insanity of 8 to 10 yield duly noted. Not sure what I was thinking….

    • France Morissette December 12, 2011 at 1:11 am #

      Hi Mollie, It’s probably just because I am type A when it comes to some things. I’m sure it wouldn’t bother most. Your recipe was DELICIOUS! Thanks again for all your inspiration and all your creations.

  7. maiylah December 12, 2011 at 2:28 am #

    love the ingredients you used! silly me, but i have never thought of using honey as a substitute when a recipe calls for sugar (i always use muscovado sugar, which always gives my baked goodies that brown color…making my son ask me one time why my cupcakes are ALWAYS brown! lol). would love to try this recipe real soon!

    thanks for sharing your delicious and crunchy muffins over at Food Friday, France :)

    • France Morissette December 12, 2011 at 10:44 pm #

      Maiylah, I’m glad I could be of help :) Let me know how they turn out for you!

  8. Linda December 15, 2011 at 8:54 pm #

    These look as pretty as they must be delicious! I too would go crazy over a recipe for only 8 – 10 muffins!! If I’m baking, I might as well fill the whole tray! Plus I assume these freeze well.

  9. Kristi @ Veggie Converter January 2, 2012 at 4:05 pm #

    France, these look fantastic. I love carrot muffins and these sound like a really unique version. I love that they have millet. Thanks so much for sharing with This Week’s Cravings.

    Kristi @ Veggie Converter

    • France Morissette January 2, 2012 at 11:11 pm #

      Thanks Kristi. I hope you’ll join us this Wednesday!

  10. kitblu January 5, 2012 at 3:39 am #

    I buy a very dense triangular bun that has millet – crunchy and delicious. Can’t wait to try this muffin!

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