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Recipes » Desserts » Millet-Buckwheat Muffins With Blackcurrants
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Millet-Buckwheat Muffins with Blackcurrants


  • 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)


  • 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.

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