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Nutty Almond Pulp Muffins (gluten free, vegan)

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 173kcal
Author Krystal

Ingredients

Dry Ingredients

  • cups organic buckwheat flour gluten free oat flour works as well
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 cup crushed walnuts optional

Wet Ingredients

  • 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
  • ½ cup water
  • 2 flax eggs (2 tablespoons flax meal + 6 tablespoons hot water) use 1 chicken egg if not vegan
  • 1 teaspoon apple cider vinegar

Instructions

  • 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

Nutrition

Calories: 173kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Sodium: 48mg | Potassium: 201mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.8mg | Calcium: 66mg | Iron: 1.4mg