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Sneaky Millet Morning Muffins

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.
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Author: Amanda Logan

Ingredients 

  • 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
  • ½ cup sunflower oil
  • 1 cup millet
  • cup boiling water
  • 200 grams brown sugar 1 cup + 3 tbs
  • 1  ½ teaspoon ground cinnamon
  • 50 grams grated carrot
  • 50 gram sweet potato grated
  • 1 tbs maples syrup (optional)
  • ½ teaspoon ground cinnamon (optional)
  • 1 teaspoon coconut sugar (optional)

Instructions

  • 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.
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