I developed my Millet-Buckwheat Groat Muffin Breads’ recipe into muffins that are as springy, but have a sweeter taste. Besides banana, the sweetness comes from oat milk and figs – my latest favorites to give sweet taste to bakes.
Soak time: 6 – 8 hours
- ½ cup (90g, 3.2oz) millet
- ½ cup (80g, 2.8oz) unroasted buckwheat groats
- 4 figs, chopped
- 160ml (5.6oz) 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) blackcurrants, fresh or frozen
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
- Soak chopped figs in 160ml of oat milk for at least 30 minutes.
- Heat oven to 175 C (350 F).
- Put all ingredients except baking powder and blackcurrants in a 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 blackcurrants.
- Divide the batter between 9 muffin forms and bake for 33-35 minutes until the muffins are golden.
- Method: Baking
- Serving Size: 1 muffin
- Calories: 139 kcal
- Fat: 3.41g
- Carbohydrates: 23g
- Fiber: 3.31g
- Protein: 3.93g
Keywords: millet-buckwheat muffins