Carrot millet and oats muffins

By Reshma Seetharam. Prepping healthy snacks on weekdays for working parents are a lot of pressure. Try these make ahead breakfast muffins. They are packed with all the goodness and healthier than store bought baked goodies. They work well on-the-go and are great in kids lunch boxes too.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Yield: About 18 muffins

1 cup organic mixed millet flour (bajra or/and ragi flour)
1 cup organic wheat flour
1/2 cup rolled oats
2 cups carrots, grated
1 cup raisins
1/2 cup yogurt
1 cup warm water
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 tsp vanilla
4 eggs
1 cup vegetable oil
1 cup organic brown sugar/jaggery or 1 and ¼ cup sugar

Sift the millet flour, wheat flour, soda, baking powder, cinnamon and salt together. Set aside. Preheat the oven to 350 degrees F/175 degrees C. Soak the raisins in 1 cup warm water for about 10 minutes.

In a mixing bowl, add in the eggs, oil, and brown sugar. Whisk for 2 minutes until they are light and fluffy. Gradually mix small amounts of the flour mixture and beat on low. Wait till the mixture is combined before you add in your next flour batch. Gently fold in carrots and raisins with a wooden spoon or whisk.

Top it with yogurt and mix gently to form a uniform mixture. Scoop out equal portions into paper lined muffin cups.
Sprinkle whole oats on the muffins. Bake for 18 to 20 minutes. Cool completely before serving. Enjoy!