These almond pulp muffins are a great way to use leftover pulp from making nut milk. They are soft and chewy, sweetened with coconut sugar and perfect as a breakfast side or after-school snack. These muffins made from almond pulp are paleo, gluten free and dairy free.
I never buy almond milk anymore, but rather make my own nut milk in my Almond Cow.
It's easy to do, cleanup is a breeze, it's cheaper in the long run and I get to control the ingredients. (No nasty fillers, flavors or preservatives.) Needless to say, there's no turning back!
Making my own almond milk means I have a lot of leftover pulp. I typically make pancakes, mug cakes or muffins with the leftover pulp. These chocolate chip pulp muffins are one of our favorites!
This almond pulp muffin recipe is gluten free and dairy free, paleo friendly and the batter comes together in minutes.
Plus, my kids will gladly eat an entire batch alongside breakfast. It's a win-win because the kids are happy and no almond pulp goes to waste.
Here's a list of what you need to make these almond cow pulp muffins:
- almond pulp (leftover pulp from making nut milk)
- yogurt (I used unsweetened coconut yogurt)
- vanilla extract
- tapioca starch
- coconut flour
- coconut sugar
- baking powder
- dark chocolate
How to Make Muffins From Leftover Almond Pulp
These paleo almond pulp muffins require just one bowl for mixing the batter and a lined muffin tin for baking. I like to bake them in silicone muffin cups to ensure that they don't stick to the pan.
First, preheat your oven to 350 degrees F. Line a muffin pan with 9 silicone muffin liners and set aside.
In a medium sized mixing bowl, combine the wet ingredients.
Mix in the dry ingredients, then fold the chocolate chips into the batter. I like to chop my chocolate chips, but you can leave them whole if you prefer.
Scoop the batter into the lined muffin pan, making 9 muffins. As a option, you can top with extra chocolate.
Then, place the muffins in your preheated oven and bake at 350 degrees for 25-30 minutes.
After baking, let the muffins cool 5 minutes in the pan, then transfer them to a wire cooling rack. You may need to let them cool a few more minutes before removing them from the silicone cups.
These gluten free almond pulp muffins are best kept in the fridge, as they are quite moist. Keep them in an airtight container for up to one week.
Frequently Asked Questions
Can almond pulp go bad?
Almond pulp is typically good up to 5 days if stored in the fridge. I usually store my pulp in the fridge for a day or two before using it for baking.
Do you have to use the Almond Cow to make almond pulp for these muffins?
No, you can use any almond pulp. Many people use nut milk bags to make almond pulp and that would work just fine.
Can I make these without tapioca starch?
Tapioca starch is what gives these muffins their chewy texture. I don't recommend skipping this ingredient, but it can be substituted with arrowroot starch.
More Almond Pulp Ideas
- Make gluten free almond pulp pancakes
- Bake a quick almond pulp mug cake
- Eat the almond pulp as oatmeal, or add to oatmeal
- Add to smoothies
Almond Pulp Muffins (Gluten Free, Paleo)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 9 muffins 1x
These healthy almond pulp muffins are gluten free, paleo and dairy free. They're a great way to use leftover almond pulp from the Almond Cow or other homemade nut milk.
- ½ cup almond pulp (105g)*
- 2 large eggs
- ½ cup yogurt (I used unsweetened coconut yogurt)
- 1 tsp vanilla extract
- ½ cup tapioca starch (62g)
- ¼ cup coconut flour (25g)
- ¼ cup coconut sugar (42g)
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup dark chocolate chips, chopped
- Preheat your oven to 350 degrees F. Line a muffin pan with 9 silicone muffin liners and set aside.
- In a medium sized mixing bowl, whisk together the wet ingredients. This includes the almond pulp, eggs, yogurt and vanilla.
- Add in the dry ingredients (tapioca starch, coconut flour, coconut sugar, baking powder, salt) and whisk until smooth.
- Fold the chocolate chips into the batter.
- Scoop the batter into the lined muffin pan, making 9 muffins. Optional: top with extra chocolate.
- Place the muffins in your preheated oven and bake at 350 degrees for 25-30 minutes.
- After baking, let the muffins cool 5 minutes in the pan, then transfer them to a wire cooling rack. You may need to let them cool a few more minutes before removing them from the silicone cups.
- Store these muffins in an airtight container in the fridge for up to one week.
*I used leftover almond pulp from making nut milk in my almond cow. I typically let my pulp sit in the fridge for a day or two to dry up and drain more of the milk.
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My kids love these almond pulp muffins - one of their favorites! Enjoy!