I love these muffins, from Erin Alderson at Naturally Ella. I came across them on my search for millet -based recipes and was pleasantly surprised to also find some vegetables worked in – because EVERYONE could use more vegetables!  The only thing I would swap out is the whole wheat pastry flour. I tend to use spelt flour or rice flour – not that others won’t work as well but simply because I use as little whole wheat as possible.  (Besides milk, whole wheat is a leading allergen and can be very difficult to fully digest).  As for the butter – I’m a fan of butter because it’s a real food, but if you want to swap out some of it, you can reduce it by 25-50% and add in a bit more Greek yogurt.  These muffins take about 10 minutes to make and 20 minutes to bake.