I’ve just started making my own nut milk (and, I mean, damn) and no way could I bring myself to throw out the leftover almond pulp afterward. I decided to bake it into muffins. Genius. Reese has already eaten most of them (sorry to out you, honey).* Bonus: they stay moist (hate this word but it’s very accurate here) and decidedly unstale for days.
If you don’t have almond pulp, NBD, just use almond meal! The dough is wet enough to compensate for any moisture you might lose.
Coconut almond muffins
- 1 ½ cups whole wheat pastry flour
- ½ cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 14 oz. can light coconut milk
- ½ cup unsweetened applesauce
- ¼ tsp almond extract
- ½ cup shredded coconut
- ½ cup almond pulp or almond meal
- Preheat oven to 350º.
- Line a 12-cup muffin tin with paper liners. Also, line a medium baking sheet with tin foil or parchment paper.
- Put the coconut on the baking sheet and then toast in the oven for 5-10 minutes, until it’s just barely beginning to turn golden brown. It will still keep toasting a little bit after you take it out of the oven, so err on the side of caution.
- Add the flour, sugar, powder, soda, and salt in a medium bowl and whisk to combine.
- In another bowl, mix the milk, applesauce, and almond extract. Whisk this mixture too.
- Combine the wet and dry ingredients and fold with a rubber spatula until not quite mixed.
- Add the coconut and almond pulp and fold in gently. The batter will be very wet, but don’t sweat it, that’s A-OK.
- Fill each muffin cup about 2/3 full with the batter, then bake for about 25 minutes, rotating the pan 180 degrees after about 15 minutes. If you want to make ’em real pretty, you can add a little sprinkle of coconut on top when you turn them.
- When the muffins are done, they should be firm around the edges but spring back lightly when you press their tops.
These make a lovely breakfast when accompanied with an orange or banana and a cup of coffee. Hope you enjoy them!