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 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

Directions

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!

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 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

Directions

Step 1

Preheat the oven to 350 degrees. Line a mini muffin pan with liners or spray well with cooking spray.

Step 2

Stir together flour, sugar, baking powder, and salt in a bowl.

Step 3

In a separate bowl, whisk together leftover pulp, egg, milk, applesauce and vanilla extract.

Step 4

Add the wet ingredients into the dry ingredients and mix until just incorporated. Fold in chocolate chips.

Step 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.