These muffins are satisfyingly filling but not sweet. They are a cross between a muffin and bread roll. Great with a cup of green tea or glass of non-dairy milk for breakfast or a snack. The best thing of all is that they don’t contain flour, oil or sugar and are quick and easy to make. This really is whole food, plant-based, no oil baking!
No flour, no oil, no added sugar, just whole food!
Rinse and soak overnight:
½ cup millet
½ cup buckwheat
The next morning, rinse, drain well and put in a blender with:
1 large banana
1 heaping tablespoon almond butter
1 teaspoon apple puree, or finely grated apple
1/3 cup (80 ml) non-dairy milk
Pinch of salt
Blend until smooth.
Now blend in:
2 teaspoons baking powder
And mix in by hand:
¾ cup blueberries (fresh or frozen) I sometimes add raspberries too.
Divide the batter between 9 muffin forms.
Bake at 160°C (320°F) for about 30-35 minutes until golden in colour.
Remove from the muffin tray and let cool for about 15 minutes.
Blueberry millet and buckwheat bread muffins ready to be devoured....
Just whole food goodness!
I sometimes add raspberries to mine. Experiment!
It's 'bready' enough for you to spread some nut butter and jam on top. Or some squashed blackberries, like in this photo! :)
Enjoy with a cup of tea or glass of non-dairy milk, for breakfast or a wholesome snack!
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