These nutty almond pulp muffins are the perfect way to use up the leftover pulp from homemade almond milk. Waste not want not I always say!
If you’ve tried your hand at making homemade almond milk then you might be wondering…
Do I just throw out the leftover almond pulp? 
Well no. I have been making nut milk for years now and I rarely throw away the pulp.
How to use leftover pulp from almond milk
My two favourite ways to use up the pulp that’s leftover from homemade nut milk is to
- Turn the pulp into almond flour for later use
- Make these super healthy, gluten free and vegan nutty almond pulp muffins using the wet leftover pulp.
Full instructions for making the nutty almond pulp muffins are in the recipe card below but here’s how you would go about making Almond Flour from the pulp.
How to make almond flour from leftover almond milk pulp
To make almond flour from your wet almond meal you’ll need to dehydrate it. You could go about this two ways
Use a dehydrator to make almond flour
- Spread the almond pulp onto the dehydrator tray and let the dehydrator run until it’s dry.
Use the oven to make almond flour
- Line a baking sheet with parchment paper.
- Spread the almond pulp onto the baking sheet.
- Bake at about 225F / 110C for a few hours until the almond pulp is completely dry. Stir occasionally.
- You can blend the dried pulp in a food processor until its fine and has a flour like texture.
- Store your almond meal at room temperature in an airtight container for a few weeks or in the freezer for up to three months.
Benefits of almonds
Almonds are truly versatile. They make an amazingly healthy snack due to the fact that they’re high in fiber and healthy fats. Ancient Indian Ayurvedic practitioners even believed that almonds were capable of increasing brain capacity, intellectual ability and longevity. (Source Dr Axe)
These homemade nutty almond pulp muffins are a family favorite.
If you’ve come across this recipe but don’t have almond pulp you may use almond flour with good results.
A few important notes about these nutty almond pulp muffins:
1)These muffins are NOT very sweet. I am of the general opinion that muffins should not taste like cupcakes. These nutty almond pulp muffins are naturally sweetened with the banana, dates and spices. Feel free to add some fried fruit, maple syrup, honey or your favourite sweetener.
2)Depending on how well you’ve ‘milked’ your pulp it may be drier or wetter. If the batter is extremely dry add a bit of water or nut milk.
If you give these a try I would love it if you came back and let me know how you liked it!
Nutty Almond Pulp Muffins (gluten free, vegan)
Ingredients
Dry Ingredients
- 1½ cups organic buckwheat flour gluten free oat flour works as well
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 cup crushed walnuts optional
Wet Ingredients
- 1 cup wet almond pulp (leftover from making homemade almond milk)
- 1 VERY RIPE banana
- 5 to 10 Medjool Dates
- 1/3 cup almond butter or sub other nut butter
- ½ cup water
- 2 flax eggs (2 tablespoons flax meal + 6 tablespoons hot water) use 1 chicken egg if not vegan
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350F / 180C
- Line 12 cup muffin pan with silicone muffin cups
- Mix dry ingredients in a large bowl
- Blend wet ingredients in a blender until smooth
- Add wet ingredients to dry
- Mix gently by hand until combined
- Evenly divide batter among muffin cups
- Bake for 20 - 25 mins, or until the top is golden brown and a toothpick comes out clean when muffins are pierced
Nutrition
Hi Krystal, were these supposed to be made with almond pulp still damp from making almond milk? I made it into flour then used it. They smelled great but didn’t rise at all.
Hello June, I normally make them with the wet pulp yes although I don’t see how that should affect if they rise or not. Did you follow the recipe as indicated? Or were there some substitutions made? Generally in gluten free baking and with the absence of eggs you do not get a huge rise with baked goods sadly. If you are not vegan or have no issues otherwise with eggs I would suggest you use an egg instead of the flax eggs the next time to get them to rise more.
Hi! Thanks! I gave it a try. I added raisins. The batter seemed to need a lot more moisture so I added a cup of water. The final product is super un-sweet, so I think next time I’d add some maple syrup or maybe a much riper banana.
Hello Kim, thank you so much for returning and leaving a rating. You’re right these muffins aren’t sweet as they do not contain any additional sweeteners. Definitely try it with your favourite sweetener next time. Make it your own and keep me updated. I love hearing from my readers!
Just made these and they are delicious! I was surprised but excited. What is the nutritional value of these muffins?
Hi Amanda, I’m so happy to hear you enjoyed these nutty almond pulp muffins. They’re a family favourite. I’ve added the Nutrition Label below the recipe for you.
I made these with the Brazil nut pulp from my milk, only had peanut butter to use, added sultanas, vanilla & half a dropper of vanilla Stevia. I also used dried dates instead of medjool.
These are delicious! Turned out perfectly, & I’ve bookmarked the recipe 🙂
Woop woop! So happy to hear that these Nutty Almond Pulp Muffins worked well for you. Sultanas sound like a lovely addition. I’ll try it next time I bake these.
Hello! Thank you for your recipe! I’m in process of cooking right now. One small correction – 400°F and 180°C – are not equivalent
Hi Lydia, I hope you enjoyed these Almond Pulp Muffins. I’ve updated the oven temperature settings, thank you.
I’m doing Paleo so I subbed out the buckwheat flour for almond flour (same amount), added an egg, used 10 dates, and 2T honey. Definitely a WIN! I’ll be making lots of almond milk so this is an excellent way to use the leftovers! Perfectly sweet!
That’s so awesome Tammy! I just love how flexible this almond pulp muffin recipe is!
Thanks for this recipe! I made these today and faced some challenges. I used hazelnuts, as I have grown sensitive to almonds lately, and it took two batches worth of pulp to get to 1 cup. One batch of pulp was drier than another, but neither had been intentionally dried out. But when I mixed the wet ingredients in my Vitamix, it was so dry the blade wouldn’t turn. I ended up adding 1 cup of hazelnut milk to the mix just to get the dates fully incorporated. But, this seems to have made things too wet, as the muffins were still soggy after 40 minutes of baking at 370° (we live at a higher altitude, so I had to raise the temperature). Is there any magic to the process of blending the wet ingredients so they’re less like concrete? Also, when preparing the flax egg, should we use 2T flax meal and 3T hot water total, or for each “egg,” meaning the total amount used is 4T flax meal and 6T hot water? Sorry for my ignorance, I am new to vegan cooking. But still excited to try! Thanks for giving me a vehicle to experiment with my leftover nut pulp.
Hi, I have not tested this Nutty Almond Pulp Muffins recipe with other nut pulps but I know from making all types of nut and seed milks that the pulp yield is different so I can see how you would encounter difficulties. If hazelnut pulp isn’t wet enough to blend then you can try just mixing the batter by hand. Omit the dates and use a liquid sweetener like honey or maple syrup. I haven’t done any high altitude baking so can’t give any tips there I’m afraid. As for the flax ‘egg’ One flax egg = 1 tablespoon ground flax + 3 tablespoons of water. So two flax eggs would be 2 tablespoons of ground flax + 6 tablespoons of water.
Absolutely delicious! My family is neither gluten free nor vegan but we do try to limit our dairy intake. What led me to try this recipe was the use of leftover wet almond pulp. There are many recipes online using GF flours (which I don’t have) or were super sweet but this one seemed the most forgiving with some changes. I did make substitutions based on what I had on hand but didn’t feel like it altered the recipe considerably, hence my rating. I substituted half the oat flour with all-purpose flour (bc I didn’t feel like making more oat flour) and the banana with a 1/2 cup of applesauce. I used only 5 dates and also added mini choc chips because the applesauce was unsweetened. The batter came out a bit thick and the first batch did not come out with a smooth top like the picture; he outside was crunchy but inside was very moist. I added a splash of almond milk to the second batch and the result was a smoother exterior. Because our family have been trying to reduce our sugar intake, I thought the sweetness was spot on (without the choc chips) but can understand the other reviews. I’m adding this to my muffin rotation. Thank you for this recipe!
Hi DT! So happy that your family enjoyed these Nutty Almond Pulp Muffins!I know most people are used to sweet muffins so yes this recipe is a bit different in that way. At the same time there are people like you and myself who try to reduce sugar intake so these are perfect. The spices are crucial in the recipe because they lend such a naturally sweet flavour. Chocolate chips do sound like a wonderful addition. What you can try next time for smoother tops is to wet the back of a spoon with water or nut milk and use it to smooth off the top of the muffin batter. Works like a charm.
Hi! I’m looking forward to trying this. Is the cup of almond pulp a packed cup?
Hi Shaina, loosely packed, although I don’t think it should make that much of a difference 🙂
What can i subtitue the banana with i dont like banna taste
Hi Abrar, a puree like applesauce or pumpkin puree could work but I have not tried these substitutions.
I see you have nutrition info. AWESOME!!! I am wondering…where did you find info for almond pulp? I have been searching everywhere because I use it as part of the almond flour in some of my baking and want to know the difference in calories, fat, etc from regular almond flour. I can’t wait to try this recipe!
My recipe software works it out.
I substituted squash for the banana and didn’t add water. I used a little less than half a cup of regular sugar and real eggs. They turned out great. I so appreciate these shmilk pulp recipes! Thank you…
Yippee!! So happy these turned out great with substitutions Suzanne 🙂
Thanks for breakdown all the information about almond pulp! Recipe tastes super healthy and delicious !
So glad you enjoyed them Dani 🙂
These were so good. Followed exact except I used pumpkin pie spice as it’s what I had on hand. It was nice to have a muffin that wasn’t loaded with refined sugar.
So happy you enjoyed them Erin!
These muffins turned out great! I made a few small modifications: I used a combo of buckwheat and oat flour in the dry ingredients and added a pinch of salt, used 10 Medjool dates which I soaked in the 1/2 cup (hot) water called for in the recipe, and added about 1/2 tsp vanilla. Other than that, I followed the recipe exactly. The muffins rose nicely, were perfectly cooked on the inside, and had a lightly sweet flavor. This is the best recipe I’ve found using the almond pulp from making almond milk. Thanks so much!
Yippee Carolyn!!! The recipe is so flexible! Really happy to hear you enjoyed them!
Hi Krystal,
Just made these wonderful muffins! I used 1 egg and 1/4 cup of brown sugar. I also used gluten free oat flour and almond butter. They were quite dry so I added at least 1 cup of my freshly made almond milk. When I make my almond milk I always add 2 TBSP of coconut oil, 1 TBSP of vanilla and 2 TBSP of maple syrup since we use our almond milk mostly in our coffee. Making it this way helps keep the milk creamy and slightly sweetened, so we do not need to add additional sugar. My 18 year old gave it a thumbs up and she is pretty picky. I will be making these every time I make my almond milk!
That’s awesome Sharon! It really is such a flexible recipe 🙂