1¼ cup wholewheat flour ½ cup cooked millet 2 teaspoons ground cinnamon 1 teaspoon ground ginger pinch ground nutmeg pinch ground cloves 2 teaspoons baking powder ¼ teaspoon salt ½ cup maple syrup ¾ cup Greek yoghurt 1 egg ¼ cup melted butter 2 cups grated carrots ½ cup crushed pineapple, drained
1. Preheat oven to 180º C and line a 12-hole muffin tin with silicone or paper muffin liners.
2. In a large bowl, combine the flour, millet, spices, baking powder and salt. In a separate bowl, whisk together the maple syrup, yoghurt, egg and melted butter.
3. Mix the yoghurt mixture, carrots and pineapple into the flour mixture, stirring until just combined.
4. Divide the mixture evenly between the 12 muffin cups and bake for 25 minutes or until a skewer inserted into one of the muffins comes out clean.