Quinoa Carrot Muffins

I first stumbled upon this recipe here:

http://www.joyoushealth.ca/2011/09/20/quinoa-carrot-spice-muffins-gluten-free/

So far I've only made it once and only slightly changed it but am certainly putting this one aside as a keeper, you know when the kid devours one and asks for another that it was a hit!

Quinoa Carrot Muffins
1 1/3 cup quinoa flour (now, I screwed up and dumped in Kamut flour - next time will use the Quinoa since I love the stuff, but the Kamut was equally pleasing!)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
2/3 cup soaked raisins (to plump them back up - soak for 10-20 minutes and then pour off the water before using)
(at this point I also added a few things of my own: 1/2 tsp nutmeg and 1/3 cup sesame seeds)
Mix all of the dry ingredients
In a separate bowl mix:
2 eggs (or 2 tsp chia with 6 tbsp water - let sit for 5 minutes to gel)
2/3 cup coconut sugar (next time I may slightly decrease this amount)
2/3 c plain yogurt or 1/2 cup of almond milk (I used 1/2 cup rice milk since it was open)
2 1/4 cup grated carrot

Mix the dry and the liquid ingredients together and pour into greased muffin tins (makes 12-15 muffins)
Bake at 350 for approximately 20-24 minutes

Enjoy!

Being kid approved means I just scored one more item that I can put into her lunchbox and know that she will eat it.

Banana Chocolate Chip Millet Muffins

I was in search of some more healthier snack/breakfast/lunch options for the kids. You know, the kind that they may actually eat.

Turns out that the Pumpkin Chia Muffins that I have been making are a hit with the teenager so I thought I would seek out some more options to try.

I did a google search for millet and banana (or something like that) and found one on the http://www.thecleaneatingmama.com/ site called Banana Chocolate Chip Millet Muffins. I have some millet in the cupboard that I need to use up. It really is a tasty grain, I just haven't experimented much with it, so thought I'd try this.

Reasons why I have adapted the original recipe are:
a) to use a few healthier options than what were listed
b) to use ingredients that I had on hand, since I tend to improvise
c) and simply because I could

Ingredients:
2/3 cup millet
1 1/2 c kamut flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t sea salt
1 tsp cinnamon
3 bananas, mashed
1/2 honey
2 T grapeseed oil (or coconut or olive oil)
1 c coconut milk (or almond, rice, soy, dairy, your choice)
1/2 c carob chips (dark chocolate or cacao would be other options, however I find if there are chocolate chips or any chocolate in the house it calls my name, I used to be able to leave the carob chips alone, however seem to be developing a taste for them as well....what to do!)

• Preheat oven to 375
• Measure the millet into a food processor or coffee grinder or blender and pulse into a fine flour texture. Pour into a medium bowl.
• Add the remaining dry ingredients, stir with a fork (because this is how I sift!).
• Add the bananas, honey, oil, milk alternative and chocolate chips, stir until mixed well, but don't over stir.
• Grease a muffin tin, fill up each one and bake for approximately 20 minutes depending on your oven. 17-22 minutes to be safe.

 Makes approximately16 muffins.
Note - since you will have empty muffin spots in your pan simply fill the empty ones half way with water so you don't burn those open areas.

Nutritional Highlights:
Millet - another great gluten free grain (under debate as to whether or not this is a safe for those suffering from Celiac disease) which has a higher protein content than wheat, corn and rice. It is hypoallergenic and a good source of fibre.

Kamut - an ancient wheat, with a higher protein content and nutritional value than regular wheat products.

Note - these were a hit with the kids! Bonus! Next time I think I may reduce the honey to 1/4 cup though, I find with carob chips that they tend to have a sweeter taste, therefore I will attempt these again with less added sweetness next time.

Happy Baking!