Savory Broccoli “Cupcakes” with Carrot “Frosting”

Tonight’s recipe is pure FUN!

Just a quick update! I’m still in Spain! Well – actually, I think when you read this I’ll be in Portugal. I’m walking the El Camino de Santiago. It’s a pilgrimage along the coast of Spain and Portugal. I’m walking it with my mom in thanksgiving for the healing she’s received from her stroke!

Anywho – I’m posting video blogs over on my YouTube channel, as well as posting fun photos from the trail on my Instagram: @beauty.beyond.bones – so be sure to follow along!

OK – so tonight!


Sometimes, things aren’t what they seem…Like this “cupcake!” It’s actually made of veggies!!!

And it’s savory!


But don’t let that scare you. It’s merely a fun presentation of a delicious combination of ingredients!


Broccoli Millet “Cupcakes” with Carrot “Frosting!”

They were so whimsical and fun! And absolutely delicious.


And they’re gluten free and paleo with a vegan option!

Now, you may be scratching you head at one of these ingredients: millet.

I mean….isn’t that literally bird seed?


Millet is a highly nutritious, gluten-free whole grain that is widely used around the world as a cereal staple. It is very similar to quinoa in its make up, and can be compared in taste and texture to couscous! Plus, it is a terrific source of fiber, magnesium, and antioxidants.

And like all my recipes, if you prefer, you can sub either quinoa or brown rice for the millet!


Here’s What You Need: (Serves 3-4)
For the “Cake”:
3/4 cup millet cooked in 1 1/2 cups veg stock
1 stalk of broccoli, broken into florets and steamed
3 green onions, sliced
2 garlic cloves, grated
2 Tbsp almond flour
1 egg white (Vegan option: 1 flax or chia egg)
salt and pepper

For the “Frosting”:
10 large carrots, peeled, chopped and steamed
1/4 cup raw cashews
salt and pepper

Food processor
nonstick muffin tin
Olive oil mister
sauce pan with lid
steamer basket
medium-sized bowl
Gallon sized zip-top bag


Preheat oven to 400 degrees.

Cook the millet until it absorbs all the liquid – about 25 minutes. Then, fluff it with a fork and spread it out on a plate to cool.

In the meantime, steam the broccoli until it is barely tender. (It will finish cooking in the oven). Shock it under ice-cold water, drain it, and pat dry.

Then put the broccoli in the food processor, and pulse until it looks shredded. (The stage before “pureed.”)

Transfer it to a medium-sized bowl, and add your egg white, almond flour, garlic, green onions, salt (about 1/2 – 1 tsp), and pepper.

Then rise out your food processor – you will use it again.


After your millet has cooled slightly, add it to the broccoli mixture and mix well to combine.

Scoop 1/4 cup of the mixture into a nonstick muffin tin that’s been sprayed really well with olive-oil spray. (Or use muffin liners.) Really pack the mixture into each cup.


Mist the tops with olive oil, and then bake for 30-35 minutes, until the tops are golden brown!

Will make 9 muffins.

Steam you carrots until they are tender, about 5 minutes. Shock them under ice-cold water, drain and pat dry. Then, puree in the food processor with the cashews and about 1/2 tsp salt and several cracks of black pepper. Puree until smooth and creamy!


Let the cupcakes cool, and then carefully take them out of the pan. Do this by putting a plate upside-down over the muffins, and then in one circular motion, flip the muffins onto the plate. They should fall right out!


To assemble: Put the “frosting” into a ziplock bag, and squeeze it down to one corner. Then, snip off the corner with scissors, and you will have made a bakeshop pastry bag! Then you can pipe the frosting onto your cupcakes! Garnish with thinly sliced green onion.

Serve warm or room temperature.

My oh my, what a treat!


Let me tell you – I made these for my family, and there is such drama when you bring them to the table and present them. Because they are so BEAUTIFUL! 

There were “oohs” and “aahs” around the table when they see those whimsical orange swirls.

I mean, come on – you can’t look at these and not smile.

But they’re not just easy on the eyes. They taste phenomenal. The millet cooked in vegetable stock provides this wonderfully savory canvas that is brought to life by the garlic and green onion. The broccoli, which has been pulverized, blends right in and is barely detectable, other than adding a beautifully earthy note.

And then the carrot puree on top is the perfect compliment. It is creamy and rich from the cashews, which provide this magnificent buttery flavor. I honestly couldn’t get enough!


And lastly – the texture is amazing. The millet “pops” in your mouth. And the creamy carrot topping blends it all together.

This is a superstar meal for sure.

One that you can be proud to serve at a dinner party, or even a holiday meal!

See ya tomorrow morning on the Podcast! (Which is free, every day, all this week, so be sure to check it out!)


A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia.  Speak with an online therapist. Or check out content about eating disorders from BetterHelp.

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Lastly…Did you see my FabFitFun summer unboxing video!? Well…it’s time for the SUMMER BOX!! It is valued at over $367 and includes my favorite makeup brand, Tarte! It’s a quarterly box of beauty, fashion, home and fitness products for only 39.99? YES. PLEASE. You can get $10 off when you use my code HEATWAVE at check out too 🙂





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48 responses to “Savory Broccoli “Cupcakes” with Carrot “Frosting””

  1. Way cool. I walked/ biked the El Camino de Santiago when I was in high school. Such a life-changing experience. Enjoy it and praying for such revelation for you two.

  2. Aha! There’s some broccoli! 🙂 Definitely need to see about getting a food processor to try these out. Looked up the Specific Carb Diet. Might help me get rid of a lot of sugar, which I’m trying to do lately. BTW – are you doing your Beautiful Morning podcasts while you’re on your pilgrimage? Last one I can see is July 22. Thought you might be too busy, but you mentioned above so wanted to check in case my system’s messed up. SO enjoying the vids and pics. Haven’t been on a vacation in a few years, and following your adventures is nice. Hope you and your Mom are having a great time! And tell your Mom she’s a natural! 🙂 Praying for you both! xoxo

  3. Wow! yes, I thought that was quinoa for sure. I have not tried millet as yet or at least as far as I know.😆 They look delicious and a nice variation​s to the traditional American muffin.

  4. My dear friend

    With your photos and recipe expanantion you have just invited my mouth to grab for it, unfortunately I have bumbed with my nose against the screen… now I have got a red nose and a mouth full of water LOL

    As a veggi I would like to try out your recipe. I love broccoli too.

    Thanks my friend for sharing and have a great day
    From heart to heart

  5. I live with the Paleo banner fans, will have to try this. Any alternative to the carrots? My tribe views a carrot like I do a Snickers…

    • thank you friend! hahah I absolutely love carrots, but you could sub mashed sweet potato!

  6. Sold! I can’t wait to try these – they look absolutely delicious! Thank you for sharing all these wonderful recipes. (I feel healthier just looking at the photos.) 🙂

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