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Millet-Buckwheat-Fig Muffins with Blackcurrants

Millet-Buckwheat Muffins with Blackcurrants

  • Author: Nele Liivlaid
  • Total Time: 9 hours 10 minutes
  • Yield: 9 muffins 1x


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




  1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
  2. Soak chopped figs in 160ml of oat milk for at least 30 minutes.
  3. Heat oven to 175 C (350 F).
  4. 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.
  5. Now, blend in baking powder. Finally mix in (DON’T BLEND) the blackcurrants.
  6. Divide the batter between 9 muffin forms and bake for 33-35 minutes until the muffins are golden.
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Method: Baking


  • Serving Size: 1 muffin
  • Calories: 139 kcal
  • Fat: 3.41g
  • Carbohydrates: 23g
  • Fiber: 3.31g
  • Protein: 3.93g

Keywords: millet-buckwheat muffins

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