Wash millet and put it in a large pan or a medium pot with water (for one cup of millet you’ll need two cups of water). Bring to a boil. Reduce heat to low, cover and cook for 7-8 minutes (be careful not to overcook it). Drain it well and set aside.
In a large frying pan, warm the olive oil over medium heat. Add shallots, peppers, and leeks and cook for 5 minutes.
Add chopped greens and stir until the leaves are wilted and most of the liquid has cooked away. Set aside.
Preheat oven to 200°C. Line a standard-size muffin tin with liners. (Or, be sure to grease the tin with plenty of oil.)
In a large bowl, combine dry ingredients: buckwheat and brown rice flour, tapioca, salt and spices, baking powder. Now add cooked millet, vegetable mix, sun-dried tomatoes and flax eggs. Stir until the mixture comes together.
Pour mixture into a muffin tin and bake for approx. 25 to 30 minutes until golden and crispy.
Serve and enjoy.