Name: Millet-Buckwheat Muffins With Blackcurrants
Ingredients: ½ cup millet; ½ cup buckwheat groats; 4 dried figs, chopped; ¾ cup oat milk; 1 Tbsp applesauce; 1 rounded Tbsp peanut butter; 1 large ripe banana; Pinch of sea salt; 2 heaping tsp baking powder; ¾ cups blackcurrants, fresh or frozen (you can substitute any berry)

Recipes » Desserts » Millet-Buckwheat Muffins With Blackcurrants

By Nele Liivlaid

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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.

Yield: 9 muffins

Low Sugar Soy Free

Ingredients

½ cup millet
½ cup buckwheat groats
4 dried figs, chopped
¾ cup oat milk
1 Tbsp applesauce
1 rounded Tbsp peanut butter
1 large ripe banana
Pinch of sea salt
2 heaping tsp baking powder
¾ cups blackcurrants, fresh or frozen (you can substitute any berry)

Whole Food, Plant-Based Living: Getting Started

Instructions

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.