Description
I named these healthy goodies muffin breads rather than muffins because they are only subtly sweet. Hence, you are able to taste all the ingredients. There is the divine flavour of blueberries as well as subtle sweetness of peanut butter combined with the taste of banana. And then of course the nutty flavours of millet and buckwheat!
Soak time: 6 – 8 hours
Ingredients
Scale
- ½ cup (90g, 3.2oz) millet
- ½ cup (80g, 2.8oz) unroasted buckwheat groats
- 80ml (2.8oz) oat or rice milk
- 1 tbsp. applesauce
- 1 heaped tbsp. (40g, 1.4oz) peanut butter
- 1 big ripe banana
- Pinch of sea salt or Himalayan salt
- 2 heaped tsps. baking powder
- ¾ cups (100g, 3.5oz) blueberries, fresh or frozen
Instructions
- Heat oven to 175 C (350 F).
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
- Put all ingredients except baking powder and blueberries in blender and blend until smooth batter is formed. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly. Now, blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
- Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.
- Prep Time: 6 hours 10 minutes
- Cook Time: 30 minutes
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 134 kcal
- Fat: 3.63g
- Carbohydrates: 21.3g
- Fiber: 2.38g
- Protein: 4.08g
