Clean chocolate-frosted banana almond muffins

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

2 eggs

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

Directions:

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.

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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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