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Easy Almond Pulp Muffins

Transform leftover almond pulp into moist and scrumptious gluten-free muffins that are perfect for breakfast or as a snack.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 muffins
Course: Breakfast, Snack
Cuisine: Gluten Free, Paleo
Calories: 150

Ingredients
  

Wet Ingredients
  • 1/2 cup almond pulp Ensure it’s well-drained to avoid excess moisture.
  • 2 large eggs Room temperature preferred for better mixing.
  • 1/2 cup yogurt Unsweetened coconut yogurt recommended for a dairy-free option.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1/2 cup tapioca starch This adds that wonderful fluffiness.
  • 1/4 cup coconut flour Be mindful—this absorbs moisture!
  • 1/4 cup coconut sugar A healthier alternative that lends a caramel-y flavor.
  • 2 tsp baking powder Ensure it's fresh for maximum lift.
  • 1/4 tsp salt Balances the sweetness perfectly.
Add-Ins
  • 1/4 cup dark chocolate chips Chopped for a delightful melt-in-your-mouth texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin pan with 9 silicone liners or grease them lightly.
  2. In a mixing bowl, whisk together the almond pulp, eggs, yogurt, and vanilla extract until smooth.
  3. In another bowl, sift together the tapioca starch, coconut flour, coconut sugar, baking powder, and salt.
  4. Gradually add the dry mix to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Gently fold in the chopped dark chocolate chips.
Baking
  1. Spoon the batter into your muffin liners, filling each about 3/4 full.
  2. Bake for 25-30 minutes, or until the muffins are golden and a toothpick comes out clean.
Cooling
  1. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. They can also be frozen for up to three months. Consider adding spices for variations or different sweeteners for a personalized touch.