Superfood Mini Muffins


When it comes to after school snacking, I’m weak.  ‘Can I have a marshmallow?’ ‘Sure’, is usually my response. But with healthy little bites like these Superfood Mini Muffins, I know my children will reach for these instead! You know I’m not a baker, so if I can make these from scratch,  I swear you can too.  We’ve all heard about the benefits of eating quinoa and chia, but there are a couple other ancient grains that are being rediscovered.  Millet and amaranth add yummy crunch to these muffins, in addition to being healthy (see the note below the recipe).  I also slip in a little zucchini and carrot, and use applesauce instead of oil, which also makes them super moist.  And it’s amazing how a little sprinkling of coarse sugar on top makes the kiddos giddy.  Give ’em a try and let me know how yours turn out.  And tell me what snacks you make your own kids, I’m all ears for healthy, yummy snacking.


Superfood Mini Muffins and Other Healthy Snacks


  • 1 1/4 whole wheat flour
  • 1 1/4 tsp baking powder
  • 3/4 cup sugar
  • 1/3 cup millet (rinsed)
  • 1/3 cup amaranth
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 zucchini
  • 1 carrot
  • 1 egg
  • 3/4 cup applesauce
  • coarse sugar for sprinkling
  • Mini Muffin tin
    A note about the ingredients:
    Per serving, Amaranth is higher in protein and calcium than milk! It also contains lysine, an amino acid, which makes it a complete protein, vitamin C, potassium and contains a whopping 82% iron. It’s actually a seed (making it gluten free) and originates from the Aztec.
    Millet is an antioxidant and protein rich grain also high in vitamin B, which aid in energy metabolism and red blood cell production. You’ll also get magnesium, potassium, zinc, copper and manganese when you eat it.


  1. Preheat the oven to 325. 
  2. Meanwhile, grate the zucchini and squeeze in a kitchen towel to remove excess water. 
  3. Grate the carrot and add to the zucchini. 
  4. In a separate bowl, mix together flour, baking powder, salt, cinnamon and sugar. 
  5. In another bowl whisk together egg and applesauce. 
  6. Add the wet ingredients to dry ingredients, mix, then add in amaranth and millet seeds, grated carrot and zucchini. 
  7. Mix to combine, then scoop into a greased mini muffin tin and sprinkle with coarse baking sugar. 
  8. Bake at 325 for 20 minutes. 
  9. Remove and allow to cool before serving.  Makes 24.

Keywords: mini muffins, carrots, zucchini

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