Blueberry Muffins
These plant-based blueberry muffins are delightfully soft and springy like a sponge cake. I just love the texture.
Prep: 10 mins
Cook: 30 mins
Total: 50 mins
Yield: 8 muffins
Ingredients
Ingredients
- ½ cup millet
- ½ cup buckwheat groats
- ⅓ cup plant-based milk
- 1 tsp applesauce
- 1 rounded Tbsp peanut butter
- 1 large banana, ripe
- 2 tsp baking powder
- ¾ cups blueberries, fresh or frozen
- Pinch of sea salt
Instructions
Instructions
- 1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain.
- 2. Heat oven to 350 F.
- 3. Put all ingredients except baking powder and blueberries in blender and blend until smooth. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
- 4. Blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
- 5. Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.
- 6. Cool for 10 minutes.
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