I’ve started making my own nut milks instead of buying them at the store. This way, I can control exactly what’s in them: almonds and water. Or cashews and water. Or whatever nut/seed I want, and water. It’s that simple. And there are no preservatives or junky fillers/thickeners/carrageenan (yay!!!).
But truly, that’s another post.
Today I’m sharing a recipe with you for delicious muffins, using some of the almond meal left over from home-made almond milk. No waste over here!
If you’re new to making your own almond milk, you’re probably like “what is this almond meal she speaks of?” Let me break it down for you:
Almond milk is made by blending soaked almonds and water. However, the almonds don’t completely break down when you blend them. You will need to strain the bits of almonds out of the “milk”, using cheesecloth or a nut milk bag. These bits of almonds left behind is your almond meal, and you can throw it out (bad idea) or make these delicious muffins with it (great idea!).
These muffins are gluten-free, refined sugar-free and can be dairy-free/vegan if you use vegan chocolate chips. Plus, they help you use up those leftover blended up almonds. Win-win-win-win-win … so many wins.
- 1 cup gluten free oat flour (grind up oats in a blender until they’re powder)
- 1 cup almond meal (what’s left-behind from making home-made almond milk.. If you don’t have almond meal, sub-in almond flour).
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1 tbsp ground chia seed + 3 tbsp water
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened freshly-made almond milk
- 1/4 cup dark chocolate chips (look for, or make ones that are vegan/dairy-free/refined sugar-free)
- Set to oven to bake at 375F.
- Combine and mix all dry ingredients in a medium-sized bowl: oat flour, almond meal, baking soda, baking powder, cinnamon and salt.
- In a small bowl, combine ground chia seeds and water. Mix to form a gel.
- Combine and mix all wet ingredients in a smaller bowl: chia gel, melted coconut oil, almond milk, maple syrup.
- Combine wet ingredients into the dry ingredient bowl. Mix well. Add chocolate chips.
- Add mixture to muffin tray. If you need a bit more liquid, add a bit more almond milk. Bake for 20 minutes. Remove from oven and let them cool on a wire rack.