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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
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!
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VeganIngredients
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 mini muffin cups 3/4 full of batter. Bake in the oven for 10-12 minutes or until a toothpick comes out clean (will vary depending on size of muffins). Allow to cool for a few minutes then enjoy.