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.
- 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
- 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.
Keywords: almond pulp muffins, chocolate chip almond pulp muffins, paleo almond pulp muffins, gluten free almond pulp muffins, grain free pulp muffins, muffins made from almond pulp