If you have seen my post on nut milk, you will now know what to do with the left over pulp. Don't let the word "vegan" scare you off please, these are just as good if not better than the conventional muffin. These muffins are so incredibly moist, not to dense and packed with protein and fiber. There are plenty of variations with them too. I used hazelnuts as I had made hazelnut milk. However, any nut should work just fine I am sure. Try it and let me know how it is!
Recipe adapted by www.onegreenplanet.org
- 1 1/2 cups hazelnut milk pulp
- 1 cup hazelnut milk (or any milk will do)
- 1/4 cup walnut oil
- 2 teaspoons pure vanilla extract
- 2/3 cup Sucanat or light brown sugar, not packed
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 cup semisweet chocolate chips or raisins (optional)
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- Preheat oven to 375°F. Line a standard muffin tin with paper liners.
- Combine pulp, milk, oil, vanilla, Sucanat or sugar, salt, and cinnamon in a blender. Blend until smooth.
- Combine raisins or chips, flour, and baking powder in a large bowl.
- Fold wet ingredients into dry, being careful not to over mix.
- Divide batter into prepared muffin tin.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool on a wire rack for a few minutes before transferring muffins directly onto rack.
- Store leftovers in an airtight container in the fridge, for up to 3 days.