Description

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.

Ingredients

Scale

1/2 cup almond pulp (105g)*
2 large eggs
1/2 cup yogurt (I used unsweetened coconut yogurt)
1 tsp vanilla extract
1/2 cup tapioca starch (62g)
1/4 cup coconut flour (25g)
1/4 cup coconut sugar (42g)
2 tsp baking powder
1/4 tsp salt
1/4 cup dark chocolate chips, chopped

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Instructions

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.

Notes

*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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