I named these healthy goodies muffin breads rather than muffins because they are only subtly sweet. Hence, you are able to taste all the ingredients. There is the divine flavour of blueberries as well as subtle sweetness of peanut butter combined with the taste of banana. And then of course the nutty flavours of millet and buckwheat!
Editor’s note: Check out a more recent updated post with tutorial video Vegan Gluten-Free Blueberry Muffins
I don’t know about you, but I find the problem with conventional bakes the overly sweet taste. It only lets you only distinguish the texture and not the flavours.
I initially wanted to create muffins that used soaked groats instead of flour and were different from my Karask Muffins, but unexpectedly they also turned out delightfully soft and springy like a sponge cake. I just love the texture of these muffin breads and I’m sure I’ll develop a vegan sponge cake tart using this recipe as a base.
These healthy millet-buckwheat groat muffin breads are plant-based, vegan, gluten-free, sugar-free, and oil-free.
Finally, please let me know in the comments below if you have any questions about my millet-buckwheat groat muffin breads. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Millet-Buckwheat Groat Muffin Breads
- Total Time: 6 hours 40 minutes
- Yield: 8 muffins 1x
Description
I named these healthy goodies muffin breads rather than muffins because they are only subtly sweet. Hence, you are able to taste all the ingredients. There is the divine flavour of blueberries as well as subtle sweetness of peanut butter combined with the taste of banana. And then of course the nutty flavours of millet and buckwheat!
Soak time: 6 – 8 hours
Ingredients
- ½ cup (90g, 3.2oz) millet
- ½ cup (80g, 2.8oz) unroasted buckwheat groats
- 80ml (2.8oz) oat or rice milk
- 1 tbsp. applesauce
- 1 heaped tbsp. (40g, 1.4oz) peanut butter
- 1 big ripe banana
- Pinch of sea salt or Himalayan salt
- 2 heaped tsps. baking powder
- ¾ cups (100g, 3.5oz) blueberries, fresh or frozen
Instructions
- Heat oven to 175 C (350 F).
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
- Put all ingredients except baking powder and blueberries in blender and blend until smooth batter is formed. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly. Now, blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
- Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.
- Prep Time: 6 hours 10 minutes
- Cook Time: 30 minutes
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 134 kcal
- Fat: 3.63g
- Carbohydrates: 21.3g
- Fiber: 2.38g
- Protein: 4.08g
These muffins make a delightful breakfast or mid-morning/afternoon snack with tea or coffee.
Enjoy!
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.
I just wanted to say how helpful I find your recipes. I love all your buckwheat groat based baking recipes. Always an inspiration for me! Thank you for all that you do to share healthy cooking that is actually healthy!! PS Your buckwheat bread basically saved my life when I was on the vegan candida diet!!
Hi! It makes me super happy to hear that! I started making that buckwheat bread back when I had no idea Candida diet even existed 🙂 But later I was so-so glad I already had this recipe! Thank you again!
Thank you sooo much for this recipe. I made it for the first time today and love it so much. I will be making this again and again.
I’m so happy to hear that Jetty! Thank you so much for sharing!