Crystal and I made almond milk for the first time, and not only did we discover how easy it is to do, the final product was incredibly worth the minimal effort! Not being one to waste food, however, I wanted to find a way to use the leftover almond pulp. Naturally sweetened with honey and studded with omega-3-haboring chia seeds, these muffins are the perfect solution. In terms of texture, a little bit of butter adds a fluffy richness, while the Greek yogurt makes these muffins deliciously moist and the almond-goji pulp provides an almost cornbread-like quality. So don’t waste another minute or batch of almond pulp; make yourself a glass of milk and muffins, too!
Almond-Goji Pulp Honey Chia Muffins
Adapted from The Muffin Myth
- 1 cup packed almond-goji pulp (leftover from almond-goji milk)*
- 2 eggs
- ¾ cup plain Greek yogurt
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup honey
- 1 tsp vanilla extract
- 1 tbsp chia seeds
- 180g white whole wheat flour*
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Sliced almonds, for topping
*Update: Soy pulp leftover from soymilk and all-purpose flour work just as well:
- In a large bowl, whisk together almond pulp, eggs, yogurt, melted butter, honey, vanilla, and chia seeds. In a separate smaller bowl, combine flour, baking powder, baking soda, and salt. Mix the dry ingredients into the wet ingredients until moistened and just combined (note: the batter will be very thick and more solid-like than liquid).
- Divide the batter evenly in the muffin pan and top with sliced almonds. Bake at 350°F for 18-20 minutes.