Servings: 8-10
Prep Time: 15 min
Cook Time: 10 -12 min
Ingredients
- 2 cups organic all-purpose flour
- ½ cup organic cane sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup almond pulp or cashew pulp (we used the pulp from our Almond Milk)
- 1 egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
- 1 ¼ cups plant-based milk (we used almond milk)
- ⅓ cup unsweetened applesauce
- 2 tsp vanilla extract
- 1 cup mini chocolate chips
Directions
- Preheat the oven to 350 degrees. Line a mini muffin pan with liners or spray well with cooking spray.
- Stir together flour, sugar, baking powder, and salt in a bowl.
- In a separate bowl, whisk together leftover pulp, egg, milk, applesauce and vanilla extract.
- Add the wet ingredients into the dry ingredients and mix until just incorporated. Fold in chocolate chips.
- Fill muffin cups 3/4 full with batter. Bake in the oven for 10-12 minutes or until a toothpick comes out clean. Allow to cool for a few minutes then enjoy.
