Since I've been making my own almond milk a couple times a week I've been accumulating a LOT of almond pulp. My husband will tell you, I do NOT like to throw things out. I get made fun of on the regular for washing out my Ziploc bags... so, of course, I needed to find a way to turn the almond leftovers into something lovely and delicious. The result? Protein-packed Apple Cinnamon Muffins! 

apple-cinnamon-muffins.jpg

Ingredients:

1 cup almond pulp

(you could use almond flour if you don't have pulp, just add a bit more moisture or a little less coconut flour - let me know how it goes!)

1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
1/2 cup unsweetened apple sauce
2 tbsp honey
1/2 tsp vanilla
4 eggs
1 apple chopped

Topping
1 tbsp coconut oil
1 tbsp honey
1/4 cup chopped pecans

Method:

Preheat oven to 350. Mix dry ingredients in a bowl and set aside. In another bowl, mix together wet ingredients. Gradually add wet into dry, mixing well. Grease a muffin tin with coconut oil and scoop a heaping tablespoon into each cup (makes 10). On the stovetop, mix topping ingredients together in a small saucepan on medium heat and stir until well blended. Add 1/2 tsp of the mixture to the top of each muffin and gently push down. Bake on the middle rack for 30-35 minutes or until a toothpick comes out clean. Cool before eating. Keeps for 3 days on the counter top or a week in the fridge.

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