Chocolate Chip Mini Muffins
Enjoy these soft, slightly sweet, Chocolate Chip Mini Muffins. Featuring leftover almond pulp from your Almond Cow! A cute, delicious snack you can enjoy any time of day!
RUN TIME: 10- 12 min MINS
PREP TIME: 15 min MINS
SERVINGS: 8-10

Instructions
- 1. Preheat the oven to 350 degrees. Line a mini muffin pan with liners or spray well with cooking spray.
- 2. Stir together flour, sugar, baking powder, and salt in a bowl.
- 3. In a separate bowl, whisk together leftover pulp, egg, milk, applesauce, and vanilla extract.
- 4. Add the wet ingredients into the dry ingredients and mix until just incorporated. Fold in chocolate chips.
- 5. 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.
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