Sweet Potato Millet Muffins

It’s been raining for days here, putting me in a major baking mood!

I love having home baked muffins around the house for easy and quick snacking. Lord knows I eat my fair share of snacks these days. I’d much rather snack on something like this than something processed and packaged from the store! These yummy sweet potato millet muffins taste almost like carrot cake and go perfectly with butter and honey {or…honey butter?}. I’ve been having fun experimenting with new grains and seeds like amaranth and millet lately, and just love the toasty crunch millet gives these muffins.

Next time you make a baked sweet potato to go with your dinner, throw an extra one in the oven so you can make these muffins the next day!

If millet reminds you of bird food, you’re not alone. It technically is bird food….but don’t let that turn you off! It’s actually great for humans, too, and is especially yummy when toasted! Millet is gluten-free {these muffins are not GF because they contain regular flour} and has a nutty flavor and crunch. Millet is heart healthy and contains many essential nutrients that our bodies need. You can also cook it like couscous for a nice alternative to rice.

These muffins are ready in under thirty minutes and also freeze great, making them perfect for middle of the night pregnancy snack attacks.

Happy baking, friends!

Sweet Potato Millet Muffins

yields approximately 16 muffins

adapted from Rachel Ray

Print this Recipe!

Ingredients:

2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/2 cup millet {look for it in the bulk bins at your local co-op or health food store}

2 eggs

1 average sized sweet potato, baked and mashed {about 1 cup}

1 cup milk

1/4 cup melted coconut oil

2/3 cup brown sugar, packed

Directions:

Preheat your oven to 400 degrees. Line or grease a muffin tin and set aside.

In a pan over medium high, toast the millet for 4-5 minutes, tossing while you toast. The millet should slightly pop and smell nutty when done. After toasting, remove pan from heat and set aside.

Whisk together the flour, baking powder, baking soda, salt, cinnamon and toasted millet. In another bowl, mix together the eggs, mashed sweet potato, melted coconut oil and brown sugar. Add the dry ingredients to this, along with the milk. Mix until just combined.

Fill prepared muffin tin 3/4th of the way full. Bake for 20 minutes until golden and springy.

Time:

30 minutes