These banana nut almond pulp muffins are a great way to use leftover almond pulp from making homemade almond milk. A nutty & slightly sweet healthy snack!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Baked Goods
Cuisine: American
Keyword: almond pulp banana muffins, almond pulp muffins, almond pulp recipes, gluten-free almond pulp muffins, vegan almond pulp muffins, what to do with leftover almond pulp
2tablespoonsground flax seeds + 6 tablespoons warm water
1cup"wet" almond pulp
1medium ripe bananaabout 100g
1/2cupunsweetened applesauce
1cupwater
2tablespoonsmaple syrup
1/4cupcreamy almond butter
Instructions
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.