Ingredients
- 1 cup almond pulp (moist, not dried)
- 1 1/2 cups flour (e.g., all-purpose or whole wheat)
- 1/2 cup maple syrup or coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
- 2 eggs (or flax eggs)
- 1/3 cup coconut oil (melted) or other neutral oil
- 1/2 cup plant milk (e.g., oat or almond)
- 1 tsp vanilla extract
- 1/2 cup blueberries, chocolate chips, or chopped nuts
Steps
- Preheat oven to 180°C (350°F)
- Line a muffin tin or grease it lightly
- In a large bowl, mix dry ingredients: flour, baking powder, baking soda, salt, and cinnamon
- In another bowl, whisk wet ingredients: eggs (or flax eggs), almond pulp, syrup, oil, milk, and vanilla
- Combine wet and dry ingredients — stir gently. Fold in any extras (berries, chocolate chips, etc.)
- Scoop batter into muffin tins (about 3/4 full)
- Bake for 20–25 minutes, until golden and a toothpick comes out clean
- Let cool slightly before eating. Store in an airtight container (can freeze, too!)
