Description
Delicious and nutritious Almond Pulp Muffins made from leftover almond pulp, perfect for breakfast or snacks.
Ingredients
Scale
- 1/2 cup almond pulp (105g)
- 2 large eggs
- 1/2 cup yogurt (unsweetened coconut yogurt recommended)
- 1 tsp vanilla extract
- 1/2 cup tapioca starch (62g)
- 1/4 cup coconut flour (25g)
- 1/4 cup coconut sugar (42g)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup dark chocolate chips, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with silicone liners or grease them.
- Whisk the almond pulp, eggs, yogurt, and vanilla extract until smooth.
- Incorporate the tapioca starch, coconut flour, coconut sugar, baking powder, and salt into a separate bowl.
- Slowly add the dry mixture to the wet ingredients and stir until just combined.
- Fold in the dark chocolate chips.
- Scoop the batter into muffin liners, filling each one.
- Bake for 25-30 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure wet ingredients are at room temperature for better mixing. Store in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg