So when I made a new bottle of almond milk this morning, I had all the leftover pulp from the almonds to use. I absolutely do not want to throw out good food like that, so I decided to make a batch of my banana almond muffins! Now, I don’t always have time to do that the same day as making the milk (who does!) so I sometimes just freeze the pulp and use it later. It’s easy to just throw it into a bread or cake recipe for extra mass and nutritional value. So no wasting food guys!! This recipe is so easy to throw together and is always a hit!
Ingredients: (makes 10-12 muffins)
Pulp from 100 grams of almonds
1 large mashed banana
1 tsp vanilla bean powder
1 tsp baking powder
1/2 tsp of salt
1/2 deciliter / 1/4 cup of plantbased milk
3 tbsp of honey
2 tbsp coconut oil
1 deciliter / 1/2 cup of quick oats
1/2 deciliter / 1/4 cup of almond flour
1/2 deciliter / 1/4 cup of coconut flour
Simply mix everything together in a bowl. Put the batter in a muffin tray or muffin cups and bake at 350°F / 180°C for about 25 minutes.
When the muffins have cooled off, top them off with chocolate frosting (I use my Creamy chocolate mousse recipe) and add berries, nut flakes or whatever toppings you prefer. Enjoy!
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