Millet-Buckwheat Muffins With Blackcurrants


Yield: 9 muffins

Besides banana, the sweetness in this recipe comes from the oat milk and figs – my latest favorite sweeteners for baked goods. Before I only used dates, but recently I discovered the scrumptious characteristics of figs. I especially like the crunchy fig seeds that make the consistency much richer. Moreover, figs are rich in calcium, potassium and iron, and have a lower glycemic load than dates.

Ingredients

Preparation

  1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain.
  2. Soak chopped figs in ¾ cup of non-dairy milk for at least 30 minutes.
  3. Heat oven to 350 degrees F (175 C).
  4. Put all ingredients except baking powder and blackcurrants in a blender and blend until smooth. Don’t worry; it’s supposed to be fairly liquid as the millet will swell up.
  5. Blend in baking powder.
  6. Lastly, mix in (DON’T BLEND) the blackcurrants with a spoon.
  7. Divide the batter between 9 muffin forms and bake for about 35 minutes until the muffins are golden.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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