Orange Almond Pulp Muffins - Breakfast Recipe
Orange Almond Pulp Muffins
There's no such thing as too many muffin recipes! Whether it's for a breakfast on the go or an afternoon snack, they're always great to have around. If you have leftover almond pulp after making almond milk, try adding it to your next batch of muffins! These muffins are soft and slightly tangy, and the secret is in the way the baking soda reacts to the orange juice in the batter. Try the same thing with lemon juice for lemon muffins! For a stronger almond flavour, replace the coconut oil in this recipe with almond butter - the results will be just as delicious!
Discover other ways you can use almond pulp over on our blog!
1 ½ cup spelt flour
½ cup almond pulp (leftover from making almond milk)
1 tsp baking powder
½ tsp baking soda
½ tsp PRANA unrefined Algarve sea salt
½ cup PRANA organic fair trade cane sugar or PRANA organic coconut palm sugar
¾ cup almond milk
½ cup orange juice, with zests
¼ cup PRANA organic coconut oil, melted
2 tbsp maple syrup
½ tsp vanilla extract
¼ cup PRANA organic raw European almonds
Preheat the oven to 350°F (180°C) and line muffin tins with paper liners.
In a large bowl, mix flour, almond pulp, baking powder, baking soda and salt.
In a separate bowl, mix sugar, almond milk, orange juice, coconut oil, maple syrup, orange zest and vanilla.
Mix the wet and dry ingredients together using a spatula until well blended.
Coarsely chop the almonds.
Pour the batter into each cup of the muffin tin and garnish with chopped almonds.
Place in preheated oven and bake for 20-22 minutes.
Let cool completely on a cooling rack.
Store in an airtight container for up to 4 days.