If you’re in Estonia, you can get sorghum groats from Rimi Supermarket.

You may use either white or red sorghum, or the combination of the two in this recipe. Red sorghum is harder and therefore results in crunchier muffins. I like to use half red and half white in this recipe.

Ground almonds (that is usually called almond flour) would also work in this recipe. However, in this case, the nutritional profile of the muffins would be different, i.e. containing more fat.

Any plant milk works, but my favourite is additive-free oat milk as it gives subtle sweetness to the muffins.

In case you don’t have apple cider vinegar, lemon juice works as well.

Should you go for naturally not sweet milk, such as almond milk or soymilk, substitute mesquite flour for almond flour (1:1) for some sweet taste.

If you’re after that hint of sweetness, but don’t have neither mesquite flour not oat milk or rice milk (that are naturally sweet), you may throw in a teaspoon of wholesome sweetener like coconut sugar or date sugar. For low glycemic sweetener options read Low-Carb Vegan Breakfast Porridge Guide. 

Ground flaxseeds can be used instead of chia seeds. However, add 1½ tablespoons of ground flaxseeds. Grind the seeds yourself using a coffee/spice grinder and store in a sealed container in fridge.

Storage tips: put any leftovers in a ziplock bag or container with lid. Keeps one day on kitchen counter, 3 days in fridge and a month in freezer. If you want it soft and fresh, simply heat the muffin up in microwave.