Description
Turmeric-Chocolate Muffins that are made of soaked buckwheat and millet. The recipe is whole food plant-based, oil-free and contains no refined sugars.
Ingredients
Scale
- ½ cup (80g, 2.8oz) raw buckwheat
- ½ cup (90g, 3.2oz) millet
- 210ml oat milk
- 10 small figs (about 75g, 2.6oz)
- 1 ripe banana
- 1 tbsp. peanut butter
- 1 tbsp. applesauce
- Pinch of sea salt or Himalayan salt
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 2 heaped tsps. baking powder
- 50g (1.8oz) dark chocolate, chopped
Instructions
- Soak chopped figs in 210ml oat milk for 30 minutes.
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain (you can use one sieve).
- Heat oven to 175 C (350 F).
- Put all ingredients except baking powder and chocolate 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 chopped chocolate.
- Divide the batter between 10-11 muffin forms and bake for 33-35 minutes until the muffins are golden.
- Cook Time: 35 minutes
- Method: Baking
