For a tasty and nutritious breakfast on the go, these Sneaky Millet Morning Muffins are packed with the goodness of oats, millet, sweet potato and carrot. Like any good sneaky recipe, the vegetables are completely hidden within the sweet spice of cinnamon and toasty baked millet crunch.
It’s no secret that I sneak vegetables in to the Elf’s food on a regular basis. Since the day she turned her small nose up at my greens I have been tweaking recipes to hide nutritional evidence. More recently we have stepped up our game in this dinnertime war. Depending on how you look at it, we, the Husband and I, have either hit a parenting high or a parenting low.
For ages we have called green peas “fairy peas” to entice our little one to eat them. That has worked great so now we have created a Fairy Garden where, if we plant it, the fairies will come and tend it for us. The caveat is that if we don’t eat the veggies, the fairies will stop coming. They won’t tend the garden if we don’t eat the produce; they’ll move on to another family that does eat their vegetables. We may have stepped in to a grey parenting area.
Whether the ruse works is yet to be seen but we have had some lovely hours planting radishes, lemons and potatoes. We are waiting for warmer days to plant the heirloom tomatoes, raspberries, blueberries and of course green peas. If nothing else, the garden is a lovely place for us to spend family time. Even the Dane pays her role digging up as much soil as she can, bless her socks.
As we wait for the fruits of our garden, I continue to sneak vegetable’s in to the Elf’s diet. I find baked goods the perfect culinary hidey-hole. These Sneaky Millet Morning Muffins work a treat in getting her day started off right and she loves them what’s more. Perfect.
Alexandra from Alexandra’s Kitchen has a lovely millet muffin recipe that inspired this more vegetable laden, vegan version.
With oatmeal for energy, millet for fibre, B6 laden sweet potatoes and carotene rich carrots, these muffins are little baked powerhouses. And they’re portable making them so convenient for park time lunches.
Best of all, they are so dang tasty. With coconut sugar and lovely warming cinnamon, sneaky millet morning muffins are sweet little bites of goodness with a side of toasted crunch from the baked grains. Perfect for breakfast on the go, my favourite kind, or sweet enough to serve with a lovely cup of tea. Enjoy.
Sneaky Millet Morning Muffins
- 230 grams quick oats 3 cups minus 1 tbs
- 135 grams spelt flour 1 cup + 1.5 tbs
- 2 teaspoon baking soda
- 1 cup vegan buttermilk 250ml - 1 tbs apple cider vinegar and 1 cup soy milk
- 1 flax egg 1 tbs flaxseed mixed with 3 tbs water and set aside for 3 minutes
- 1/2 cup sunflower oil
- 1 cup millet
- 1/3 cup boiling water
- 200 grams brown sugar 1 cup + 3 tbs
- 1 1/2 tsp ground cinnamon
- 50 grams grated carrot
- 50 gram sweet potato grated
- 1 tbs maples syrup (optional)
- 1/2 tsp ground cinnamon (optional)
- 1 tsp coconut sugar (optional)
- Preheat oven to 180 degrees C and line or grease 12 muffin moulds.
- In a large bowl mix together the oats, flour, baking soda, sugar and cinnamon.
- To make the buttermilk put the vinegar in a measuring cup and fill up to a cup with soy milk. Set aside for 5 minutes.
- Place the grated carrot and sweet potato in a clean cloth or paper towel and press to release as much liquid as you can.
- When the buttermilk is thick, add it, the flax egg, sunflower oil, carrot, sweet potato and millet to the dry ingredients.
- Fold to combine.
- Add boiling water and stir to combine. Allow mixture to sit for 5 - 7 minutes.
- Evenly spoon the batter in to the muffin moulds and bake in the oven for 25 minutes or until cooked through.
- Combine maple syrup, cinnamon and sugar in a small bowl and brush over the top of each muffin.
- Allow muffins to sit for 10 minutes before turning out on to a cooling rack.
- Store in a covered container for up to 4 days.