What You'll Need
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
How to Make It
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.
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