Here’s a great way to use up that leftover almond pulp from making almond milk. If you like banana bread (who doesn’t?) you get to have little banana bread muffins in no time with this easy, stir-it-bake-it-eat-it recipe.
I’ve become quite the advocate for homemade almond milk. I’ve even taken to brining my own in a little mason jar to cafes, mostly because if they have almond milk, it’s usually sweetened. But even the unsweetened stuff just tastes like glue once you’ve had the real deal.
Fresh almond milk is slightly sweet, creamy and delicious. With store-bought you can taste the gums and fillers, and it just feels weird to drink.
It might be my highly sensitive taste buds, thanks to a few years of whole food eating, but It’s just not great tasting. Not to mention all the implications of eating processed, shelf stable foods.
So thanks to one of the best investments of my life, my Vitamix, (nope I’m not getting paid for saying that. Just a true fan.) I make almond milk every week. As those of you who make your own know, that means left over almond pulp.
Both for financial, and practical reasons, I try not waste any part of my food. If I’m going to pay top dollar for fresh, organic almonds, you’d better believe I’m going to literally squeeze every last drop of sustenance out of those suckers.
But if you don’t have any almond pulp hanging around, you can always sub regular almond flour.
So here’s a super easy way to use up that leftover pulp, and make convenient breakfast or snacks for the week: banana almond pulp muffins!
I used vanilla Paleo Pro Protein Powder, which is whey and soy free. It’s mostly egg whites, which helps them fluff up nicely. Between the banana and the vanilla in the protein powder these are perfectly sweet, but not-too-sweet with a cakiness like baby banana bread just for you.
Add a little bit of goats milk butter if you like. The sweet tanginess sets it off nicely.
If you’re worried about the sugar in the banana, just remember that there are 14 grams of sugar in one banana, and this recipe makes 4 or 6 muffins, depending on how big you want them. If you make 4, like I did here, you’re talking 3.5 grams of sugar per muffin. Not bad at all.
If you’re early on in the Candida diet, and can’t do the banana just yet, they’ll still work beautifully if you use the right protein powder.
- Leftover almond pulp from making homemade almond milk (1 cup of almonds before pulverized) OR ¾ cup almond flour
- 1 scoop paleo egg white protein powder
- 1 banana
- 2 eggs
- Pinch of sea salt
- Preheat oven to 350 F
- Combine ingredients in a bowl.
- Fill paper muffin cups in a muffin tin, either 4 or 6, depending on how big you want them.
- Once oven is preheated, bake for 20 minutes, or until golden brown.