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Soaked Zucchini Carrot Millet Muffins

Soaked Zucchini Carrot Millet Muffins

This recipe was created to meet the needs of an adorable little boy that is transitioning off a grain-free diet and is in need of a soaked, gluten-free, lower-histamine and lower-oxalate grain-based recipe. I also made it egg-free with the needs of my egg-sensitive clients in mind. I avoided flax as the egg replacement and opted to use apple instead, for those with sensitive digestion. The reason this recipe is somewhat innovative, like my Soaked Zucchini Millet Pancakes, is because the whole grain is soaked as opposed to ground flour, so that the acid soaking medium can be rinsed off before blending up the grain. This is really helpful for those that are sensitive to histamines and acid.


  • 2 cups uncooked millet
  • warm water for soaking
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/2 cup water
  • 4 cubes of applesauce (I keep applesauce frozen in cubes from these handy Mumi & Bubi Trays – I measured and this equates to just under 1/2 cup applesauce)
  • 1/3 cup butter or ghee
  • 1 tsp baking soda
  • 1 tsp salt
  • Optional: 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla, sweetener of your choice – I left these out to accommodate the truly sensitive and they came out great without them but I suspect they would be great additions! Chocolate chips would make a really awesome addition too! 🙂
  • 1 medium zucchini, shredded in the food processor
  • 1 medium carrot, shredded in the food processor
  • Baking cups (I use If You Care brand because they are unbleached and have better non-stick performance.  You also don’t need to use a muffin pan with them if you don’t have one!)


1. Cover millet with warm water + 1 tbsp apple cider vinegar and leave for 12-24 hours in a warm place.
2. Rinse and strain millet. Make sure you drain it well, preventing thin batter from sticking to the baking cups.
3. Throw soaked millet in your Vitamix along with the 1/2 cup water, applesauce, ghee/butter, baking soda and salt.
4. Blend thoroughly.
5. Add shredded zucchini and carrot (or any other fruit or vegetable of your choice) and stir.
6. Fill baking cups to 3/4 full and bake at 350 for 20 minutes or until golden & inserted toothpick comes out clean.
7. Enjoy! We like them with butter and jelly on top. Honey would be nice too. 🙂



This recipe was featured at Adorned From Above.


  1. Desiree says:

    This sounds so yummy!!! I think I have some millet in my cabinet that would be perfect for some muffins. We just harvested the rest of our wintered over carrots so I’ll throw some of those into the mix! 🙂

  2. Heather says:

    I haven’t ever cooked with millet before, but this sounds really intriguing! I know that we will soon have zucchini coming out of our ears, so this will definitely be going in the file for cooking soon! I would love for you to share this at what i am eating

  3. Tina says:

    These look fantastic! I can’t wait to try them. Thanks for sharing.

  4. I just made a creamy soup with millet last night! I look forward to trying these muffins!

  5. Ty-Leigh says:

    Hmm these sound great and fit our restrictions, but I don’t have a vitamix. Do you think a food processor, magic bullet, or regular blender would be enough to grind up the soaked millet?

    • Dawn Tasher says:

      Great question. I have not used a regular blender in years so I don’t know! I think it would depend on how well your blender grinds up solids. I also don’t own a magic bullet (maybe because my Vitamix I have not had use for one). I do not think a food processor would be sufficient for this recipe. If you try it please let me know!

    • Dawn Tasher says:

      If you are not sensitive to acids or amines, you might be able to use millet flour and just soak that. The amount of flour needed might vary a little from the whole grain so you would have to play with that.

  6. Becca says:

    Those look good. I really like muffins. My grandma made some the best muffins. 🙂
    Thanks for sharing at A Humble Bumble. 🙂

  7. Katie says:

    These sound awesome!

  8. These muffins look delicious and the recipe is very interesting! Thank you for sharing at WEDNESDAYS ADORNED FROM ABOVE Blog Hop 🙂

  9. I’ll have to try these, thank you for sharing. Hugs! Hopping over from the gathering spot

  10. These look great! This would be perfect to link-up to my Create It Thursday post…it’s live now!

  11. Sounds wonderful! Stopping by from Miz Helens~ Lynn @ Turnips 2 Tangerines

  12. Rosey says:

    This is a nice share! I bet it smells good baking too, w/the cinnamon and nutmeg in there.

    I’ve Tweeted it for you and I’m following on Twitter. Visiting today from Thursday’s Favorite Things. 🙂

  13. Cathy says:

    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. The party is open every Thursday night and closes Wednesday’s at midnight.
    Have a wonderful week!
    Hugs, Cathy

  14. MamaBurke says:

    Do you think quinoa would work in this recipe? I am a very sensitive Celiac and I have trouble with Millet.

    • Dawn Tasher says:

      That is a great question. I have never tried it, and quinoa is very different. I think it could probably be done but you might have to play with the ratios of grain to liquid, and you may try it with 2 eggs rather than the applesauce as that may bind it together better. If you try it let me know!

  15. I just shared this on FB Dawn! Great help to those in need of healing, etc. Thanks for sharing it at the Deep Roots link-up party, too!

  16. Jessica says:

    That looks good! I am getting ready to have my little one tested because of the eczema breakouts. I will be saving this so I can use for him and my family :). I am a new fan from JelliBean Journals!

    The Wondering Brain

    • Dawn Tasher says:

      Thanks Jessica! That is a good idea. You might want to check out my post on Histamines I wrote a few weeks ago as it relates to eczema!

  17. This looks great! I’ve been looking for a GF soaked grains recipe, and I love the addition of veggies 😉 Thanks so much for sharing it on Waste Not Want Not Wednesday, I’ve pinned it 🙂

  18. Miz Helen says:

    Your Soaked Zucchini Carrot Millet Muffins look delicious, we will just love them. Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

  19. Jelli says:

    I can’t imagine having to live with a diet that required such serious food considerations. I suppose you get used to it quick, but seems like a hard job keeping your eye on ingredients all the time. Thank you so much for making life a little tastier for those who need these special dietary tweaks.

    • Dawn Tasher says:

      Hi Jelli! It is really heartbreaking. I don’t think you really get used to the restrictions, especially with people eating “normally” all around you. The cooking people get used to, but the deprivation…not as much. You hope and work toward an expanded diet always. Thanks for stopping by and thanks for hosting!

  20. I have never used millet before. They look delicious. Thanks for sharing at The Gathering Spot this week 🙂 Diane @MamalDiane

    • Dawn Tasher says:

      Thanks Diane! Millet is yummy; it reminds me of corn, so these muffins taste a little like corn muffins. Thanks for hosting and for stopping by!

  21. Becky says:

    These look delicious and what a great way to get a super grain into your diet. Thanks for sharing on Tuesday Greens!

  22. Thanks for sharing at the HomeAcre Hop. Please come back and see us this week:

  23. What a creative muffin! I love it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from

  24. Heather may says:

    These look so good! We recently began our organic eating lifestyle and I have to admit–had tons of fun cooking at first– have now fallen into a rut cooking the same old things over and over! I can’t wait to see more of your creations to keep me inspired to cook and feed my family better!

    I am hosting a bloghop today at – please swing by and share if you can!

    • Dawn Tasher says:

      Hi Heather! I will definitely stop by! Hosting your own blog hop sure is a way to stay inspired in the kitchen! 🙂

  25. Could you please tell me what millet is? There are several types of millets available in India and I am not sure which millet are you referring to for this recipe.

    Thanks a ton.


  26. Lynn D says:

    when out oven and toaster ovens were working, I did a lot of baking with
    the muffin papers and someone told me they had silicone coating .
    So I called the company of brand I was using and they did.
    Check yours in case your dont want that on your muffin papers.
    Now if could have edible dishware so dont have to wash so much!
    Thanks for your recipe
    Lynn D

    • Dawn Tasher says:

      Hi Lynn!

      I have done a lot of research on silicone and it seems to be inert – it is a natural element in sand, for example. I definitely prefer it to Teflon coated non-stick cookware! I do prefer more time-tested cookware and I tend to use a lot of cast iron, stainless, glass and stoneware. But I do try to mix things up because you do have to worry about nickel in stainless, too much iron from cast iron, etc. I tend to think moderation is best in all things so I try not to overuse any one. Things we should not have to worry about but we do in our increasingly toxic world!

  27. Kristie says:

    I tested allergic to milk, so I haven’t had butter in a few years. I was wondering if these would be as tasty with coconut oil. I have a cuisinart food processor, and was thinking of trying the recipe with that.

    • Dawn Tasher says:

      I can’t promise it will be as I have not tried…but I have used coconut oil in place of butter in MANY recipes and sometimes I like it even better! 🙂

  28. Amy says:

    Hi there, I had a question about your recipe. I am wondering if I could add cocoa powder and maybe some vanilla and extra sweetener (possibly stevia) and leave out the cinnamon and other spices. Do you think adding cocoa powder would change the texture or moisture level or anything? Trying to make a chocolate “cupcake” for the kids… 🙂

  29. joanna says:

    Thanks for the recipe, these are great! For anyone who was wondering, this worked well in a regular blender and with coconut oil instead of butter.

    • Dawn Tasher says:

      Thanks so much for the feedback, Joanna! I have had many people ask me if a blender would work; I am so happy to have an answer!

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