Name: Blueberry Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: ½ cup millet; ½ cup buckwheat groats; ⅓ cup plant-based milk; 1 tsp applesauce; 1 rounded Tbsp peanut butter; 1 large banana, ripe; 2 tsp baking powder; ¾ cups blueberries, fresh or frozen; Pinch of sea salt

Recipes » Desserts » Blueberry Muffins

By Nele Liivlaid

(2)

These plant-based blueberry muffins are delightfully soft and springy like a sponge cake. I just love the texture.

Prep: 10 mins Cook: 30 mins Total: 50 mins Yield: 8 muffins

Gluten Free Low Sugar Soy Free

Ingredients

½ cup millet
½ cup buckwheat groats
⅓ cup plant-based milk
1 tsp applesauce
1 rounded Tbsp peanut butter
1 large banana, ripe
2 tsp baking powder
¾ cups blueberries, fresh or frozen
Pinch of sea salt

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain.
2. Heat oven to 350 F.
3. Put all ingredients except baking powder and blueberries in blender and blend until smooth. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
4. Blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
5. Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.
6. Cool for 10 minutes.