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.