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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!


  • 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 almond pulp)
  • 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


  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.

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