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MacroTreat Fridays: Macrobiotic Apple Cinnamon Millet Muffins

Who doesn't love a good muffin?

I mean, there's just something wonderful about sitting down to a delicious muffin and a warm cup of tea for breakfast. Especially on a chilly day.

Warning: these breakfast muffins ain't for sissys. Just like all my treats, these guys are vegan and made with real whole food. They are definitely less decadent than last weeks' treat as they are super dense & hearty and sweetened only with apples. So, if you're wanting a cake disguised as a muffin for breakfast, these aren't the ones for you. If you're wanting something super filling and nutritious, then good for you, you just found 'em.

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MacroTreat Fridays: Macrobiotic Apple Cinnamon Millet Muffins

These are super-duper healthy, and taste like it too - in a good way. Completely whole grain, no leaveners, and no sweeteners - just the wonderful taste of apples and cinnamon, surrounded by hearty-whole grain goodness, with a surprising nutty crunch of millet. They are almost like dense apple energy bar biscuits (yah, I don't know, it makes sense to me). For suggestions, substitutions (including a no-millet option), and notes, please check down below after the directions.

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Makes 12 muffins.

Ingredients:

  • 2.5 cups whole grain sprouted spelt flour (regular whole spelt or wheat flour works well too)*
  • 3/4 cup millet (uncooked, but toasted, see directions below) *
  • 2 tsp cinnamon
  • 3 pinches of sea salt
  • 3/4 cup apple sauce
  • 1/4 cup oil of choice - I used grapeseed and olive oil
  • 1 cup water *
  • 2 medium apples, diced (pear would be lovely too!).
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Directions

  1. Preheat oven to 350F.
  2. Combine flour, salt, and cinnamon.
  3. Rinse millet, then drain completely in a sieve. Once drained, toast millet in a pan on the stove-top, over low-heat, stirring frequently, until it's golden brown and smells wonderful (around 5 mins). Remove from heat.
  4. After millet has cooled slightly, add to the rest of the dry ingredients.
  5. Dice the apples into small chunks. You can leave the skin on :)
  6. In a separate bowl, combine the apple sauce, oil, and water.
  7. Add wet to dry, and mix until just combined. I used a fork to mix it together.
  8. Fold in the apples.
  9. Pour into muffin liners, or into a greased muffin pan.
  10. Bake for 25-30 minutes, until the tops are golden brown and a toothpick comes out clean. I let mine bake for 30 mins, as I preferred them to be a bit extra cooked :) Let cool until ready to serve.
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*NOTES:

  • Like I said earlier, these muffins are not very sweet at all...so feel free to add in some maple syrup in place of part of the water- even just a few tablespoons are really nice. I'd recommend 1/4 cup maple syrup 3/4 cup water  if you are new to whole-grain baking or this way of eating, or if you are serving it to regular eaters.
  • The millet definitely has a very noticeable taste & texture in these muffins. It is pretty crunchy, when added in this way, kind of like a seed. So, feel free to replace the millet entirely if you are unsure about it. I would recommend just adding in more flour in place of it (I've successfully done this), or you could try oat flakes as well. Another possibility is replacing the crunchiness of the millet, with sunflower seeds :)
  • If you think these are going to be too dense for you, then you can easily lighten these bad boys up a bit, by using half whole wheat pastry flour, or light spelt flour. You can also add in a teaspoon of baking powder too, if that suits your fancy.
  • Feel free to spice these up a bit too - ginger and nutmeg are amazing with apples or pears, and if you are using pears, cardamon is amazing <3
  • I think these taste better the next day! They are super quick and easy to make, so throw them in the oven the night before, and let them cool on a wire rack overnight on the counter. They'll be ready & waiting for you in the morning!
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I enjoyed mine for breakfast, cut in half, and spread with some almond butter.

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Delicious. Delightful. And a dreamy way to kick off the weekend.
xoxo J