I recently learned how easy it is to make my own almond milk, and it was way simpler than I thought it would be. I love that is has no added sugars or preservatives. All you need to make almond milk is this:
- 2 cups almonds
- 6 cups filtered water
- a clean, lint free tea towel (You can also use a fine strainer, or cheese cloth instead)
- a food processor
I thought it was a lot of waste to throw away the almond pulp that was left over from making almond milk so I searched online for a recipe that would call for almond pulp, after all, it's just wet almond meal.
I was inspired by a recipe on Paper Doll Parade. I adapted the recipe a bit to my own tastes and to what I had in my pantry. These muffins were such a delicious success in our house that I knew I'd have to share this recipe. I soaked my almonds for about 18 hours and I think that aided the moistness of this recipe. Is moistness a word? MOIST!
Banana Chocolate Chip Muffins - Makes 24 muffins
- 2 cups of flour (I used coconut)
- 2 cups almond pulp
- 2 tsps vanilla essence
- 6 tsps of Baking powder (*not all baking powder is gluten free just in case you want to make these for a celiac friend)
- 6Tbsp coconut oil, melted
- 2 eggs
- 1/2 cup of maple syrup
- 1/2 cup coconut sugar
- 4 mashed up and very ripe bananas
- 1 cup chocolate chips (*if you can find dairy free, even better)
- 1/2 -3/4 cup almond milk (depends on whether your think your muffin batter looks to dry
- 1 & 1/2 tsp of cinnamon
Heat your oven to 190c fan forced or 200c
Blend all the dry ingredients together, then mix in your wet ingredients. Add the chocolate chips last.
Fill each muffin cup with batter to the line. I used the left over batter I had to make a few cookies.
Set timer for 20 minutes and check with a toothpick. If it comes out clean then they are done.
I froze a whole tin of these for future breakfasts.
I made these yummy cookies with the left over muffin batter so this recipe proves it's versatility!
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