makes 12-15 muffins
2 cups whole wheat pastry flour 1/3 cup raw millet 1/2 cup sugar teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 2 eggs 1/2 cup almond milk 1/3 cup coconut oil, melted 1 teaspoon fresh grated ginger 2 cups grated carrots, about 3 large carrots
Preheat the oven to 400˚F. Line a muffin tin with paper muffin liners. In a large bowl whisk together the flour, millet, sugar, baking powder, baking soda, ground ginger, and salt. Set aside. In a medium bowl combine eggs, almond milk, coconut oil and fresh ginger. Stir in the carrots, then pour all the wet mixture into the dry. Fold the wet into the dry just until combined. This may take a few strokes as the batter is very thick.
Scoop out batter into prepared muffin tins, filling roughly level with the top of the pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly. Serve warm or room temperature. Store covered for about 2-3 days or freeze for a month.