These nutty almond pulp muffins are the perfect way to use up the leftover pulp from homemade almond milk. Waste not want not I always say!
If you’ve tried your hand at making homemade almond milk then you might be wondering…
Do I just throw out the leftover almond pulp?
Well no. I have been making nut milk for years now and I rarely throw away the pulp.
How to use leftover pulp from almond milk
My two favourite ways to use up the pulp that’s leftover from homemade nut milk is to
- Turn the pulp into almond flour for later use
- Make these super healthy, gluten free and vegan nutty almond pulp muffins using the wet leftover pulp.
Full instructions for making the nutty almond pulp muffins are in the recipe card below but here’s how you would go about making Almond Flour from the pulp.
How to make almond flour from leftover almond milk pulp
To make almond flour from your wet almond meal you’ll need to dehydrate it. You could go about this two ways
Use a dehydrator to make almond flour
- Spread the almond pulp onto the dehydrator tray and let the dehydrator run until it’s dry.
Use the oven to make almond flour
- Line a baking sheet with parchment paper.
- Spread the almond pulp onto the baking sheet.
- Bake at about 225F / 110C for a few hours until the almond pulp is completely dry. Stir occasionally.
- You can blend the dried pulp in a food processor until its fine and has a flour like texture.
- Store your almond meal at room temperature in an airtight container for a few weeks or in the freezer for up to three months.
Benefits of almonds
Almonds are truly versatile. They make an amazingly healthy snack due to the fact that they’re high in fiber and healthy fats. Ancient Indian Ayurvedic practitioners even believed that almonds were capable of increasing brain capacity, intellectual ability and longevity. (Source Dr Axe)
These homemade nutty almond pulp muffins are a family favorite.
If you’ve come across this recipe but don’t have almond pulp you may use almond flour with good results.
A few important notes about these nutty almond pulp muffins:
1)These muffins are NOT very sweet. I am of the general opinion that muffins should not taste like cupcakes. These nutty almond pulp muffins are naturally sweetened with the banana, dates and spices. Feel free to add some fried fruit, maple syrup, honey or your favourite sweetener.
2)Depending on how well you’ve ‘milked’ your pulp it may be drier or wetter. If the batter is extremely dry add a bit of water or nut milk.
If you give these a try I would love it if you came back and let me know how you liked it!
Nutty Almond Pulp Muffins (gluten free, vegan)
- 1 1/2 cups organic buckwheat flour gluten free oat flour works as well
- 1 tablespoon cinnamon
- 1/2 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 cup crushed walnuts optional
- 1 cup wet almond pulp (leftover from making homemade almond milk)
- 1 VERY RIPE banana
- 5 to 10 Medjool Dates
- 1/3 cup almond butter or sub other nut butter
- 1/2 cup water
- 2 flax eggs (2 tablespoons flax meal + 3 tablespoons hot water) use 1 chicken egg if not vegan
- 1 teaspoon apple cider vinegar
- Preheat oven to 350F / 180C
- Line 12 cup muffin pan with silicone muffin cups
- Mix dry ingredients in a large bowl
- Blend wet ingredients in a blender until smooth
- Add wet ingredients to dry
- Mix gently by hand until combined
- Evenly divide batter among muffin cups
- Bake for 20 - 25 mins, or until the top is golden brown and a toothpick comes out clean when muffins are pierced