These Blueberry Muffins with Buckwheat & Millet are subtly sweet and have such a great texture. They're the perfect breakfast or snack on-the-go!

Blueberry Muffins with Buckwheat & Millet [Vegan, Gluten-Free]

Serves

5691

Cooking Time

35

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Ingredients

  • 2.8 ounces millet, soaked
  • 2.8 ounces not roasted buckwheat groats, soaked
  • 1/3 cup oat or rice milk
  • 2 tablespoons applesauce
  • 2 tablespoons peanut butter
  • 5.5 ounces ripe banana
  • 1/8 teaspoon of Himalayan salt
  • 2 teaspoons baking powder
  • 3/4 cups wild blueberries, fresh or frozen
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Preparation

  1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
  2. Heat oven to 350°F.
  3. Put all ingredients except baking powder and blueberries in a blender and blend until a smooth batter is formed. Don’t worry, it’s supposed to be fairly liquid as millet swells quite significantly.
  4. Now, blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
  5. Divide the batter between 6-8 muffin forms and bake for 33-35 minutes until the muffins are golden. Let cool covered with clean kitchen towel.
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