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Chocolaty Quinoa-Millet Muffins

Chocolaty Quinoa-Millet Muffins

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


My chocolaty quinoa-millet muffins’ recipe is plant-based/vegan, uses no oil and no sugar, and also happens to be gluten-free.

Soak time : 6 – 8 hours




  1. Soak millet and quinoa overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
  2. Soak chopped figs in 190ml of oat milk for at least 30 minutes.
  3. Put all ingredients except baking powder and chocolate in a blender and blend until smooth batter is formed and quinoa seeds are no longer visible (it may take a few minutes). Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
  4. Now, blend in baking powder. Finally mix in (DON’T BLEND) chopped chocolate.
  5. Divide the batter between 9 muffin forms and bake for 33-35 minutes at 175°C (350°F) until the muffins are golden.
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Method: Baking


  • Calories: 162 kcal
  • Fat: 5.62g
  • Carbohydrates: 23.4g
  • Fiber: 2.78g
  • Protein: 4.43g

Keywords: millet muffins

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