Almond Pulp Banana and Cinnamon Muffins

Almond Pulp Banana Muffins

After making my weekly batch of almond milk, I was left with some almond pulp that I didn’t want to waste. After the success of my Crunchy Chocolate Cookies I thought I would experiment some more and created these yummy Almond Pulp Banana and Cinnamon Muffins. The muffins are naturally sweetened with the banana’s however if you prefer them a little sweeter you could add a tablespoon of maple syrup, honey or your sweetener of choice.

If you don’t have any almond pulp, you could also use almond meal and just add 2 tablespoons water

I’ve popped these in the freezer and have been pulling one out when I need a quick sweet fix. The nuts make them super filling and they really hit the spot. Maxy loves them too and has been having them as an afternoon snack.



  • 2 large or 3 small ripe banana’s (the riper the better)
  • 1 cup almond pulp or 1 cup almond meal + 1 tablespoon water
  • 1 tablespoon psyllium husk
  • 2 eggs
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 2 tbls coconut oil



  1. Preheat oven to 180 degrees
  2. Line a muffin tray with paper cases
  3. Place all ingredients in your food processor or Thermomix and whizz until smooth and combined (TM Speed 5, 20 seconds)
  4. Pour into muffins tins and place in the oven for 30 minutes or until an inserted skewer comes out clean.