Crunchy Millet Carrot Muffins (gluten free, vegan)

Hooray hooray, I found my original millet muffin recipe. After posting the Millet Rosemary Muffin recipe the other day, I was on a mission to find my most favorite (but more complicated) millet muffin recipe amongst my recipe sheets. I found it buried among many, and had to share it with ya'll!

So, here it is. It uses a mix of millet, brown rice, quinoa, and garbanzo bean flour, with grated carrot, applesauce, flaxmeal, coconut oil, and a hint of orange zest. Don’t be intimidated by all the ingredients – this recipe really is quick and easy! If you don't want to add all the extra spices or zest, fine! This muffin is moist, light, and flavorful. Whole millet grains add crunch while grated carrot adds just a hint of sweetness. Great for breakfast, or the perfect on-the go-snack!

I bet a bit of shredded coconut thrown in would be awfully tasty. As usual, I have listed ideas for variations at the bottom of the recipe.

CRUNCHY MILLET CARROT MUFFINS (gluten free, vegan)

yield 12 muffins

1 c millet flour
½ c brown rice flour
½ c garbanzo bean flour
½ c quinoa flour
1.5 t baking soda
1.5 t corn-free baking powder
¼ t powdered stevia extract
1 t ginger
½ t ground cloves
⅓ c whole millet grain, rinsed and soaked for 30 minutes
1 flax or chia egg (1 T flaxmeal whisked with 3 T water and sit for 5 minutes)
¾ c rice/soy/hemp/nutmilk, orange juice, or apple juice
½ c water
¼ c coconut oil, warmed to liquid consistency
¼ c unsweetened applesauce
1 carrot, peeled and finely grated
1 T flaxmeal
2 t orange zest

Preheat oven to 400° F. Grease 12 muffin cups.
In a large bowl, sift together flours, leavening agents, stevia, ginger, and cloves to introduce air and make fluffy. If you don’t have a sifter, stir with a whisk until well blended.
To prepare flax/chia egg, put 1 T flaxmeal/ground chia and 3 T water in a small saucepan or microwaveable bowl. Heat for approximately 1 minute, then stir briskly until mixture reaches a think, egg-like consistency. Let cool.
In a small bowl, whisk together cooled flax/chia egg, rice milk, water, coconut oil, and applesauce. Add wet ingredients to dry until just mixed.
Add rinsed whole millet grain, finely grated carrot, flaxmeal, and orange zest. Stir again until just evenly mixed, and transfer to prepared muffin cups.
Bake approximately 15-20 minutes, or until toothpick inserted into middle of muffin comes out clean.
DEVOUR.
Variations...
  • use another variety of fruit or vegetable puree in place of applesauce (peach, pear, squash)
  • substitute a different oil (olive, canola, almond, walnut) instead of coconut oil
  • use other spices or herbs in place of ginger and cloves
  • switch out your flours
  • add ground nuts or seeds
  • add dried fruit
  • use shredded parsnip instead of carrot, and add a touch of nutmeg instead of cloves and ginger. Yum!