Blueberry and Coconut Almond Pulp Muffins

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If you have ever made your own almond milk, then you have been left with a mass of leftover wet almond pulp with no idea what to do with it. Am I right?

I make almond milk once or twice a week so I have so much almond pulp to use up and am always experimenting with different recipes.

I have been making a lot of muffins which I eat for morning or afternoon tea and my 1 year old loves them too.

These are so healthy and packed full of protein, good fats and have very little natural sugar as they have just banana’s and blueberries added for sweetness.

However if you like things a little sweeter then feel free to add a little honey, maple syrup or brown rice syrup.

These muffins are great to make in advance and freeze. They defrost beautifully.

I you haven’t made almond milk and don’t have leftover pulp to use up then you can also make these with almond meal instead.

 

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Ingredients

  • 1 tablespoon flax seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon sunflower seeds
  • 1 cup almond pulp (or 1 cup almond meal + 1 tablespoon water)
  • 1/3 cup coconut oil, melted
  • 2 large ripe banana’s
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 cup blueberries (fresh or frozen)
  • 1 tablespoon shredded coconut

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Directions

  1. Preheat oven to 160 degrees
  2. Add the flax seeds, chia seeds and sunflower seeds to your food processor or Thermomix and whizz until it looks like a course flour. (TM Speed 10, 20 seconds)
  3. Add the rest of the ingredients (except coconut and blueberries and mix until smooth (TM speed 5, 10 seconds)
  4. Spoon into muffins tins that have been lined with cupcake paper.
  5. Sprinkle with coconut and press a few blueberries into each muffin
  6. Bake for 40 mins
  7. Allow to cool in the tin for 5 mins then move to a cooling rack

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