Making Muffins | Almond Pulp Recipes, Part I

I’ve jumped on the homemade almond milk bandwagon, thanks to my friend Chloe and her blog, andchloe.com.

And like most homemade almond milk makers go, making the almond milk itself is rather easy.

It’s the almond pulp you’re left afterwards that requires some creativity. My almond pulp consists of just chopped almonds, dates and vanilla bean. The mixture leans slightly on the sweet side, due to the dates and vanilla bean, but otherwise I consider the mixture as I would use any other chopped nut mixture.

This morning I decided to try my hand at some almond pulp muffins.

I don’t know why, but I don’t really make muffins very often. Probably because I’m just not a pastry kind of girl. That said, I do like the company of a nice slice of a tea bread (zucchini, pumpkin, etc) with my coffee or tea.

So I decided to experiment.

The key to any good experimentation is to keep the fundamentals of whatever you’re making the same. I started with 1 ¼ cups of flour (I had some of Bob’s Gluten Free flour on hand), a ½ teaspoon of baking soda and 1 ½ teaspoons of baking powder.

Then it was fair game.

As my binder ingredients, I decided to try some coconut oil (about 1-2 tablespoons), a teaspoon of vanilla extract, 2 eggs, and some milk (maybe ⅔ to ¾ a cup). Then I added about ½ cup of my almond pulp, and also some flax meal to up the nutrition factor. I’ve talked about texture before, and that being your guiding factor to any sort of cooking. Baking is no different. Does the batter seem too soupy? Add more flour or oats. Does the batter seem thick and difficult to store? Add some milk. Your batter should be similar to a cake or pancake batter. Something with a medium viscosity level.

Yep, even non-engineers use the word “viscosity” once in awhile.

After spooning the batter into the muffin cups, I topped them with a little cane sugar and baked at 375° for 30 minutes.

The verdict?

almond-pulp-muffin

Not bad! I would’ve loved the addition of some fresh apples. Sadly my apples weren’t good when I reached for them, and they went straight into the compost.

The muffins aren’t terribly sweet, but I prefer it that way. The subtle coconut flavor and the absence of butter made this a delicious (and healthy) treat that even Chris enjoyed.

So next time you have some almond pulp around, try making some nutritious muffins; and be confident to experiment and make them your own! Maybe next time I’ll try some mashed banana…

  • Kathleen Hawk

    Thanks for the timely recipe. I too am making my own almond milk now, and looking for ways to use the pulp. We’ve already started adding it to pancake, and get tender lovely results. And to bread recipes, which we’re still tweaking.
    One question – you said these are very sweet, but there’s no sweetener in your recipe except the sugar sprinkled on top. Did you maybe leave something out?

    • Hi Kathleen! My mistake, I meant the muffins aren’t terribly sweet. I made the edit above. You’re correct, there is no sweetener, but you can definitely add some. I think the addition of some applesauce or fresh sliced apple would be a great, natural way to sweeten them.

      I will definitely have to try the pancakes! I experimented with crepe batter once, but the pulp was too thick for that.

      Also be sure to check out my friend Chloe’s blog and her no-bake peanut butter + jam cookies. I find they’re a delicious (and healthy!) dessert after a meal: http://www.andchloe.com/2013/04/our-favorite-cookies.html.

      Thanks for stopping by, and good luck with your almond pulp explorations. :)

      Natalie