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)

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)

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.