These banana nut almond pulp muffins are a great way to use leftover almond pulp from making homemade almond milk. They’re a nutty, slightly sweet, moist & tender muffin that make a great healthy snack!
I’m still over here on my homemade almond milk making kick.
I’m actually sorta surprised I’ve stuck with it this long but my motivation is high because I get hella annoyed at the lack of organic plant based milks out there. And then the ones that are cost a small fortune.
So, until that changes, I’ll be making almond milk once a week at home.
And then figuring out all the ways to use the leftover almond pulp from the process.
Today, I’m bringing you guys another recipe, this time for almond pulp muffins!
I have more in the queue too. Almond pulp crackers and more almond pulp cookies are coming your way soon.
My goal is to eventually have a huge resource of almond pulp recipes to dig through and add to my guides section.
Banana nut muffins are a classic. When I think of standard bakery muffins banana nut would definitely be high up there on the list.
I think the defining components of a good banana nut muffin are a slightly sweet flavor, crunchy nutty texture and a very moist crumb.
These banana nut almond pulp muffins have all of those things. Especially the moist crumb which is my favorite part and mostly due in part to using leftover wet almond pulp.
HOW TO MAKE ALMOND PULP MUFFINS
Combine the dry ingredients for the muffins in a large bowl:
- oat flour
- buckwheat flour
- baking powder
- chopped walnuts
Then combine the wet ingredients in a blender:
- 2 flax eggs (see recipe for details)
- almond pulp
- maple syrup
- almond butter
Blend the wet ingredients until smooth then pour into the bowl with the dry ingredients. Mix until the batter is well combined and scoop into a prepared muffin tin.
You can top each muffin with extra chopped walnuts or even some slices of banana if desired.
Bake the muffins for about 20 minutes until they’re golden brown on top and the edges start to pull away from the muffin tin.
Cool on a rack completely then store on the counter for 2-3 days or refrigerate for up to a week. The muffins can also be frozen in an air-tight container for up to a month.
TEXTURE OF ALMOND PULP MUFFINS
Using leftover almond pulp keeps these muffins incredibly moist. It also makes them a bit more dense than a traditional muffin.
If you love that almost under-baked sort of texture (like a good chewy cookie) I think you’ll love the effect of using almond pulp in muffins.
HEALTH BENEFITS OF ALMOND PULP
Using almond pulp as an ingredient in these muffins not only helps use up the leftovers from making homemade almond milk, it adds some great nutritional benefits as well!
Just like if you were to use almond flour (which you can make from almond pulp if you dry it out versus keeping it “wet”), using almond pulp adds healthy fats and fiber to these banana nut muffins along with some protein, magnesium and Vitamin E.
They’re truly a healthy baked snack you can and should feel good about grabbing any time of day!
NOTES ON FLAVOR
Like most of the healthy baked goods recipes on here, these are not overly sweet muffins. If you’re looking for bakery level sweetness, you’ll definitely want to increase the amount of maple syrup in the recipe or use another sweetener.
Other options to make the muffins a little sweeter would be to throw a couple pitted medjool dates into the blender with the wet ingredients or add some additional chopped dried fruit to the batter.
WHAT DOES “WET” ALMOND PULP MEAN?
You’ll notice the recipe calls for “wet” almond pulp. This just means the pulp leftover from squeezing the liquid out in the almond milk making process as opposed to almond pulp that has been dried out in a dehydrator or oven.
The almond pulp should be a consistency that easily holds together when pressed. Mine is not crumbly at all after squeezing through a cheesecloth.
If yours is on the drier side, just add a little more water to the wet ingredients as needed.
This almond pulp muffin recipe is vegan and gluten-free. If you want to substitute eggs for flax eggs, use 2 regular eggs.
I have not tested the recipe with other flours but I’m fairly confident you could use all oat flour instead of 1/2 cup of buckwheat flour if desired.
The oat flour could also likely be substituted for all-purpose or white whole wheat/whole wheat pastry flour if you’re not concerned with keeping the recipe gluten-free.
Looking for more great snacking muffins? Try one of these recipes:
- 1 cup oat flour
- 1/2 cup buckwheat flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts (plus more for topping)
- 2 tablespoons ground flax seeds + 6 tablespoons warm water
- 1 cup "wet" almond pulp
- 1 medium ripe banana (about 100g)
- 1/2 cup unsweetened applesauce
- 1 cup water
- 2 tablespoons maple syrup
- 1/4 cup creamy almond butter
- Preheat oven to 350°F convection bake (or regular bake if you don't have convection setting) and grease a muffin tin or line with muffin wrappers.
- Combine all the dry ingredients (oat flour, buckwheat flour, cinnamon, nutmeg, salt, baking powder and chopped walnuts) in a large bowl.
- Stir ground flax seeds and warm water together in a small bowl, set aside for 5 minutes.
- Add the remaining wet ingredients (almond pulp, banana, applesauce, water, maple syrup and almond butter) to a blender. Once gelled after 5 minutes, add the flax egg to the blender with the other ingredients.
- Blend until smooth then pour into the large bowl with the dry ingredients.
- Stir until combined then scoop batter evenly into prepared muffin tins.
- Top with additional chopped walnuts if desired.
- Bake for about 20 minutes (up to 25 if you don't have a convection setting on your oven) until muffins are golden brown on top and pulling away from the edges of the muffin tin.
- Remove from oven and let cool for 5 minutes in the muffin tray before transferring to a rack to cool completely.
- Store at room temperature in an airtight container for up to 2 days then transfer to a refrigerator to store for up to a week. Muffins can also be frozen after cooled completely for up to a month.
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Amount Per Serving: Calories: 215 Total Fat: 14g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 147mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 7g